Prepare to tantalize your taste buds with a culinary masterpiece that combines the creamy decadence of Gorgonzola, the delicate sweetness of ripe pears, and the buttery crunch of puff pastry! These elegant pinwheels are not just an appetizer – they're a gourmet experience that will transform your ordinary gathering into an extraordinary culinary event. Whether you're hosting a sophisticated dinner party or looking to impress your family with restaurant-quality bites, these pinwheels are your secret weapon to instant foodie fame!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 sheet puff pastry, thawed
- 1 ripe pear, thinly sliced
- 1 cup Gorgonzola cheese, crumbled
- 1 egg, beaten (for egg wash)
- 1 tablespoon fresh thyme, chopped
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- On a lightly floured surface, roll out the thawed puff pastry sheet to smooth out any creases and to slightly enlarge it. Aim for a rectangle shape, about 1/8 inch thick.
- Evenly distribute the crumbled Gorgonzola cheese over the entire surface of the puff pastry, leaving about a 1-inch border around the edges.
- Arrange the thinly sliced pear over the Gorgonzola cheese, ensuring that the slices are evenly spread out to cover the cheese.
- Sprinkle the chopped fresh thyme over the pears and cheese for added flavor.
- Starting from one edge of the pastry, carefully roll the puff pastry tightly into a log shape, making sure to keep the filling inside. Seal the edges by pressing them together gently.
- Once rolled, use a sharp knife to slice the log into pinwheels, about 1-inch thick. You should get around 12 pinwheels from one sheet of puff pastry.
- Place the pinwheels cut side up on the prepared baking sheet, leaving some space between each pinwheel for expansion during baking.
- Brush the tops of each pinwheel with the beaten egg to give them a beautiful golden color when baked.
- Bake in the preheated oven for 15-20 minutes, or until the puff pastry is golden brown and puffed up. Keep an eye on them to ensure they don’t burn.
- Once baked, remove the pinwheels from the oven and let them cool for a few minutes on the baking sheet before transferring them to a serving platter.
- Serve warm as an appetizer or snack, and enjoy the delightful combination of sweet pear, tangy Gorgonzola, and fragrant thyme.
Tips
- Make sure your puff pastry is completely thawed but still cold for the best texture and rise.
- Use a very sharp knife when slicing the pinwheels to ensure clean, even cuts.
- Don't overcrowd the baking sheet – give each pinwheel enough space to puff up and brown evenly.
- For extra flavor, try using a flavored Gorgonzola or adding a drizzle of honey before serving.
- These pinwheels are best served immediately after baking when they're crisp and warm.
- If you're preparing in advance, you can assemble the rolls and refrigerate them, then bake just before serving.
- Experiment with different herbs like rosemary or sage if thyme isn't your favorite.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 8g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 45mg
