Reuben Puff Pastry Pinwheels (Print Version)
Flaky pastry swirled with Swiss cheese, corned beef, tangy sauerkraut, and a creamy dressing.
# Ingredients:
→ Pastry and Filling
01 -
1 frozen puff pastry sheet, thawed
02 -
1/2 cup Thousand Island dressing
03 -
3/4 cup shredded Swiss cheese
04 -
1/2 cup cooked corned beef, chopped or shredded
05 -
1/2 cup sauerkraut, well drained and patted dry
→ Topping and Finish
06 -
1 large egg, beaten
07 -
1 teaspoon caraway seeds
08 -
Fresh parsley, finely chopped, for garnish
# Steps:
01 -
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
02 -
On a lightly floured surface, roll the puff pastry into a rectangle, approximately 10 x 12 inches, if necessary.
03 -
Spread Thousand Island dressing evenly over the pastry, leaving a 1/2-inch border. Distribute Swiss cheese evenly over the dressing, then add a layer of chopped corned beef and evenly scatter the well-drained sauerkraut on top.
04 -
Tightly roll up the pastry from the long edge into a log. Pinch the seam to seal. Using a sharp knife, cut the log into 1/2-inch thick slices.
05 -
Place the slices cut-side up on the prepared baking sheet, spacing them apart. Brush each pinwheel with beaten egg and sprinkle with caraway seeds if desired.
06 -
Bake for 15–18 minutes until the pastries are puffed and golden brown. Let cool slightly on the tray. Garnish with chopped fresh parsley before serving.
07 -
Serve warm, accompanied by additional Thousand Island dressing for dipping.
# Notes:
01 -
For crisp pinwheels, thoroughly drain and blot sauerkraut dry before assembling.