Sweet and Salty Monte Cristo Pinwheels Recipe
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
18 Pinwheels
Ingredients
  • 1 sheet puff pastry, thawed
  • 2 tablespoons strawberry jam, plus ½ cup for serving
  • 2 ounces Gruyère, shredded (about ½ cup)
  • 3 slices (thin) deli Black Forest ham
  • 3 slices (thin) deli turkey
  • 2 tablespoons whole-grain Dijon mustard
  • 2 tablespoons confectioners sugar
  • ⅛ teaspoon cinnamon
Directions
  1. Unfold the puff pastry and roll it into a 10-inch square.
  2. Spread strawberry jam evenly over the entire surface of the pastry, leavinga ½-inch border along the top edge.
  3. Sprinkle the Gruyère evenly over the jam.
  4. Layer the ham and turkey over the cheese.
  5. Spread the Dijon mustard on top of the meat.
  6. Starting at the edge of the pastry closest to you, roll it into a tight log and pinch the seam to seal it.
  7. Wrap the log in plastic wrap and refrigerate until firm, about 1 hour or for up to 2 days.
  8. Adjust the oven rack to the middle position and heat the oven to 400 F.
  9. Line a baking sheet with parchment paper.
  10. Using a sharp serrated or slicing knife, trim the ends of log, then slice it into ½-inch-thick rounds (you should have 18 rounds).
  11. Space the slices about 1 inch aparthttps://youtu.be/w2hhTA7CG4 on a prepared sheet.
  12. Bake the pinwheels until golden brown and crispy, 14 to 16 minutes, rotating the sheet halfway through baking.
  13. Transfer the pinwheels to a wire rack and let cool for 5 minutes.
  14. In a small bowl, whisk together confectioners sugar and cinnamon.
  15. Dust the pinwheels with cinnamon sugar and serve them warm or at room temperature with extra strawberry jam for dipping.