Description
These easy Reuben Pinwheels are made with puff pastry, corned beef, Swiss cheese, sauerkraut, and caraway seeds, and served with Thousand Island dressing.
Ingredients
Scale
- 1 sheet frozen puff pastry, thawed
- 1 teaspoon caraway seeds
- 4 oz Swiss cheese, thinly sliced
- 4 oz deli corned beef, very thinly sliced
- ½ cup sauerkraut, well drained and squeezed dry
- 1 egg
- 1 teaspoon water
- Thousand Island dressing, for serving
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Unfold a sheet of thawed puff pastry onto a lightly floured surface. Gently roll it just enough to smooth the seams and create an even rectangle.
- Sprinkle 1 teaspoon caraway seeds evenly over the puff pastry and gently press them into the dough.
- Arrange 4 oz of sliced Swiss cheese in a single, even layer over the pastry, leaving about a ½ inch border around the edges. Scatter ½ cup well drained and squeezed dry sauerkraut evenly over the sliced cheese.
- Layer 4 oz of very thinly sliced corned beef evenly over the sauerkraut.
- Starting with a long side, tightly roll the pastry into a log. If the pastry dough has gotten very soft, place the log seam-side down and refrigerate for 20-30 minutes until firm.
- In a small bowl, whisk together 1 egg and 1 teaspoon water. Using a sharp chef’s knife, slice the log into ¾ inch pinwheels and arrange them cut-side up on the baking sheet, leaving a little space between each. Lightly brush the exposed pastry with the egg wash.
- Bake for 18-22 minutes, or until the pastry is deeply golden brown, puffed, and crisp.
- Let cool for 5 minutes before serving warm with Thousand Island dressing for dipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Oven