Mother’s Day Pinwheels

Breakfast was big on Mother’s Day, but dinner was about using the leftovers.

I had leftover beef stew, and one (1) sheet of puff pastry from the ham and pea tart.  I also had tons of fresh herbs because that afternoon we’d gone to Claire’s Nursery & Garden Center in Patterson, NY, which is a Mother’s Day ritual.  They don’t have a website so I can’t link, but truly they are the greatest nursery on the planet; if you are in the area, I highly recommend stopping by.

Anyway, with a fistful of parsley, thyme, basil and oregano I decided to use the puff pastry to make some parmesan-herb pinwheels to go along with the stew and orzo.

Parmesan-Herb Pinwheels

  • Fistful of any kind of fresh herbs, chopped fine
  • 2-3 tablespoons grated Parmesan cheese
  • 1 sheet puff pastry, thawed
  • 1 egg or egg white

Preheat oven to 425.  Spray a baking sheet with Pam.

On a lightly floured surface, roll out the puff pastry.  Brush with beaten egg or egg white.

Sprinkle with herbs and parmesan.

Starting at one end, roll up pastry like a jelly roll.  Press the seam down.

With a sharp knife, cut 1/2″ slices and place on baking sheet.

Bake 10-11 minutes until golden brown.  Immediately reserve 3 or 4 for yourself because you are the Mommy and you must get yours.

Serve.  Stand back.  Be adored.

Instead of pinwheels, you can put the herbs and cheese on 1/2 the puff pastry rectangle, then fold the plain half over and roll it out a little again.  Trim the ends to make a neat rectangle, then cut into 1/2″ strips.  Twist each strip to make a cheese straw.  Bake 10-11 minutes.  A little more labor intensive but very attractive served at a cocktail party.

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One comment on “Mother’s Day Pinwheels

  1. Stacie says:

    YUM!

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