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.
- 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.