Happy 2017! Hopefully you soaked in the excitement of the holidays and feel satisfied by the end of your year. Now we all get to think about how this year will go, what we want to do, and who we want to be.
Some people get cynical about new year’s resolutions, but I still love them. I love thinking about January as a clean slate, and I love looking back on last year. I didn’t finish all my goals last year, but I got a lot more done than if I had made no goals at all.
My goals this year:
- Re-season all my cast iron.
- Learn to use my new camera.
- Learn to be a better trad climber.
- Adopt kids!
Another big thing for me is making it easier to get outside whenever I can. My life got a lot busier last year, and it doesn’t appear to have plans to let up. I need to streamline as much as I can, so that prepping (and thinking about prepping) for trips doesn’t take so long. This recipe fits right into that goal. Puff pastry can live in your freezer, and tastes delicious no matter what you put on it. These little pinwheels were quick to bake, and tasted great at room temperature or reheated. I took them on a climbing trip to Joshua Tree, and then made them again to throw in my pack for a cross country skiing trip yesterday. We like them with mustard, either baked in or squeezed on. Pesto or tapenade would be excellent too.
It’s cold and gray outside in a lot of places right now, but get out there anyway. You’ll never regret it.
Puff Pastry Turkey Swiss Roll-Ups
Yield
16 pinwheelsPrep Time / Cook Time
/Activity Guide
Day Trip, PicnicIngredients
- 1 package puff pastry (2 sheets)
- About 10 slices turkey
- 6-8 slices swiss cheese
- 1/4 cup whole grain mustard
Tools
- Cutting board
- Knife
- Rubber spatula
- Baking sheet
Method
- Thaw puff pastry in the refrigerator overnight, or for 1 hour at room temperature before baking.
- Preheat your oven to 400 degrees F.
- Unfold your first sheet of puff pastry onto a cutting board or work surface.
- Spread half of the mustard (about 1/8 cup) across the puff pastry until you have a thin, even coating.
- Layer turkey slices in a line straight down the center of the puff pastry sheet. Overlapping them a bit is fine.
- Layer slices of cheese on top of the turkey, again straight down the center of the puff pastry sheets.
- Roll the pastry starting at an end parallel to the line of turkey and cheese slices, and roll towards that line. You will roll it all the way up.
- Slice your log into 1/2 inch slices, where you’ll see the pinwheel design come together. Place these pinwheels onto your baking sheet.
- Repeat the process for the second puff pastry sheet. Feel free to adjust the recipe (remove mustard, add vegan cheese, onions, etc.) if you need to accommodate another diet, or just want to be experimental.
- Bake at 400 for 15-20 minutes, until the pastry is golden and the cheese is bubbly.
- Let cool on cooling racks and package in a sealed container until ready to eat.
These look tasty, and there are so many variations that could be made! How long do you think these would keep? I’d imagine a couple days (hopefully!), but if you happen to know I’d much appreciate it 🙂
@Jessica, most should keep for a couple of days, but it depends more on what type of filling you choose, as well as how warm the conditions are outside. Have fun experimenting!