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I love the versatility of this recipe. I used the 'pinwheel' idea and made so many variations - so delicious, impressive and easy. I made some with Chinese BBQ pork, some with basil pesto and parmesan. I brushed the pinwheels with egg glaze and sprinkle with more parmesan before baking. These can be made ahead into rolls and frozen a week ahead; just slice and bake before serving. Thanks for the wonderful recipe.

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WaterMelon January 01, 2005

These pinwheels are great. I make them once a fortnight for afternoon tea at tennis and they disappear in no time! I have also made them with ham, cheese and basil pesto. You can use anything and they are always perfect.

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barb63 November 30, 2004

What a mess this is, and it's because of inexact instructions. Please add this info: how long to thaw out frozen puff pastry, which way to roll up the "cylinder", and how much Parmesan cheese, paprika, and chopped olives to put on. It's customary to put quantities of ingredients in the recipe.

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Camolcese May 10, 2013
Puffy Parmesan Pinwheels