Baked Reuben Pinwheels with Mustard Kraut
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
9”x14” sheet of puff pastry
12 slices Swiss cheese
12 - 15 slices pastrami or corned beef
½ cup pickle chips, drained and blotted with a paper towel to remove excess liquid
¾ - 1 cup Frank’s Mustard Kraut, drained of excess liquid
Caraway seeds for garnish (optional)
Flaked sea salt for garnish (optional)
Thousand Island dressing for dipping
Instructions
- Preheat your oven to 425 degrees F.
- Line a rimmed baking sheet with parchment paper and set aside.
- Roll out the puff pastry into a flat sheet and place on a counter with the long edge at the front/closest to you. Place an even layer of the cheese slices on top of the pastry sheet, leaving about ½-inch of space around the edges. Layer the pastrami or corned beef on top of the cheese. Next, distribute the pickle chips over the meat and evenly spread the mustard kraut on top.
- Starting at the long edge of the puff pastry sheet closest to you, slowly roll it away from you into a tight log, making sure to keep all of the filling inside. Once rolled, gently smooth the seam down with your finger to seal it.
- Place the log onto a baking sheet, seam side down, and put the freezer for 10 minutes.
- After 15 minutes, take the log out of the freezer and cut, using a sharp knife, into about 10 discs, each being about 1-inch wide. Place on the prepared baking sheet, flat side down, leaving about 1-inch of space in between each pinwheel. Sprinkle with caraway seeds and flaked sea salt, if desired. Place back into the freezer for another 10 minutes.
- Remove from the freezer and bake in the preheated oven for 15 to 20 minutes, until golden brown. Serve immediately with thousand island dressing on the side for dipping.
