Reuben Puff Pastry Pinwheels

There is something magical about classic deli flavors wrapped in golden pastry. These Reuben Puff Pastry Pinwheels have become my go-to snack for family gatherings and game nights because they deliver all the comfort and punchy taste of a Reuben sandwich in one irresistible bite.

I first whipped these up for a St. Patrick’s Day potluck and they vanished before I could set down the serving tray. Now everyone in my family requests them for movie nights and holiday parties.

Ingredients

• Puff pastry sheet: this is the secret to that buttery golden crunch choose an all butter variety for the best flavor
• Thousand Island dressing: brings that signature tangy creamy Reuben taste check ingredient lists for a sauce with real pickles and relish
• Shredded Swiss cheese: melts beautifully and provides a nutty savory depth try to buy a block and shred it fresh for maximum meltiness
• Corned beef: cooked deli style corned beef is best chopped or shredded so you get bits in each bite look for moist not dry slices
• Sauerkraut: tangy and briny this adds classic Reuben flavor make sure to drain and pat it dry to keep your pinwheels from getting soggy
• Egg: beaten for brushing on top this creates that shiny bakery style finish
• Caraway seeds: optional but they really echo traditional rye bread flavor
• Fresh parsley: for a bright fresh garnish chop it just before sprinkling for a pop of color

Instructions

Prep the Oven and Pan:

Set your oven to four hundred degrees Fahrenheit two hundred Celsius. Line a baking sheet with parchment paper for easy cleanup and prevent sticking.

Roll Out the Pastry:

On a lightly floured surface use a rolling pin to carefully roll out your puff pastry into a rectangle. Keep it about one eighth inch thick for best results.

Add the Spread:

Take your Thousand Island dressing and spoon it evenly over the pastry leaving a narrow half inch border on all sides. This prevents messy overflows during baking.

Layer the Fillings:

Evenly scatter the shredded Swiss cheese across the dressing. Next arrange the chopped or shredded corned beef to make sure each bite gets some. Finish with a light layer of sauerkraut making sure it is very dry so the pastry stays crisp.

Roll and Seal:

Starting at one long edge carefully roll the pastry up like a jelly roll. Roll tightly but gently so you do not squeeze out the fillings. Once rolled press the edge gently to seal the seam.

Slice into Pinwheels:

Using a sharp serrated knife cut the roll into half inch slices. Clean the knife between cuts for neat spirals. Place the slices spaced out on your parchment lined baking sheet.

Egg Wash and Garnish:

Use a pastry brush to gently coat the tops of the pinwheels with the beaten egg. This step gives them that lovely glossy golden finish. Sprinkle caraway seeds over the tops if you want extra Reuben flavor.

Bake to Perfection:

Slide the baking sheet into your preheated oven. Bake for fifteen to eighteen minutes or until puffed up and deeply golden brown. Rotate the pan halfway through for even color.

Finish and Serve:

Let pinwheels cool on the pan for a couple of minutes. Transfer to a platter and shower them with fresh chopped parsley. Serve warm with extra Thousand Island dressing for dipping.

Swiss cheese is my absolute favorite ingredient in these because it melts into the spiral layers creating irresistible little pockets of gooey savory goodness. I will never forget the first tray I pulled out of the oven with my kids dancing around the kitchen drawn in by the smells.

Storage Tips

Once cooled store pinwheels in an airtight container in the fridge. They stay fresh for up to three days. To keep the pastry crisp reheat them in a toaster oven or oven for a few minutes rather than the microwave.

Ingredient Substitutions

You can swap out corned beef for sliced turkey or pastrami with great results. Rye flour pastry can work if you want to lean into the deli vibe. Dill pickles add a fun twist in place of sauerkraut if you prefer a milder flavor.

Serving Suggestions

Pile them high on a platter for party appetizers or pack them in lunchboxes for a fun surprise. Serve with coleslaw and potato chips to echo that deli diner experience. Extra Thousand Island on the side keeps everyone dipping and coming back for more.

Cultural Context

These pinwheels are a playful nod to the iconic Reuben sandwich which was created in early twentieth century America. All the traditional elements are here but packaged up in a way that is made for sharing.

Seasonal Adaptations

Use honey mustard or horseradish sauce for a springtime twist. Try smoked turkey and cranberry sauce for fall gatherings. Load up with extra greens like spinach or arugula in the summer for brightness.

Success Stories

Many readers have told me these are now their signature party snack. My neighbor brought them to a block party and came home with an empty tray and several requests for the recipe.

Freezer Meal Conversion

Lay baked pinwheels in a single layer on a tray to freeze solid then transfer to a freezer bag. Reheat directly from frozen in a hot oven for five to seven minutes and they will be crisp and delicious.

There is true comfort and celebration in every bite of these Reuben Pinwheels. Enjoy sharing them with those you love at your next gathering.

Recipe FAQs

→ How do I prevent the pastry from becoming soggy?

Ensure sauerkraut is thoroughly drained and patted dry before adding. Leave a small border when spreading the dressing to avoid excess moisture at the edges.

→ Can I make pinwheels ahead of time?

Yes, prepare and slice the rolls ahead, then refrigerate until ready to bake. Bake fresh for best texture and flavor.

→ What is a good substitute for Thousand Island dressing?

Russian dressing or a mix of mayonnaise, ketchup, and sweet relish offer similar tangy, creamy flavors for these pinwheels.

→ How do I slice the pastry cleanly?

Use a sharp, serrated knife and chill the rolled pastry briefly before slicing to maintain neat pinwheel shapes.

→ Can I use a different cheese?

Gruyere or provolone can be used in place of Swiss cheese while maintaining a creamy melt and mild flavor.