Puff Pastry Pinwheels
Recipe and Images Provided by The Speckled Palate
Our family, including our beloved Grandma Lorraine, who famously told us that “there’s not much in life that can’t be made better with butter,” has made developing the perfect batch of butter our family legacy. This goal is more than 125 years in the making, a passion passed on from generation to generation, including our children, who make up generation six.
The end result is a line high butterfat butter in multiple, dreamy flavors, from sea salt butter to the garlic herb variety.
You can grab the rolled version of our butter — or the classic sticks you’ll often find on store shelves — from your local market or specialty store, by using our location tool.
So, without further ado, here’s our recipe for Puff Pastry Pinwheels:
- 1 sheet thawed puff pastry
- 1 bunch fresh basil, chopped
- 7 oz sun-dried tomatoes, drained and chopped
- 6 oz shredded parmesan
- 2 tbsp Minerva Dairy Sea Salt Butter, melted
- Preheat oven to 400 degrees F. Line a baking sheet with parchment.
- On a floured surface, roll out puff pastry into a 9×16″ rectangle. Brush with melted butter. Sprinkle on basil, then sun-dried tomatoes. Finish with the cheese. Leave a 1/2 inch border on the sides so the fillings won’t fall out.
- Starting on one of the long ends, roll the pastry into a pinwheel.
- Cut rolled pastry into 1/2″ slices and transfer to the baking sheet.
- Bake for 15-20 minutes, or until golden brown. Cool, then enjoy!