MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Za'atar Parmesan Pinwheels
Categories: Pastry, Cheese, Herbs, Chilies
Yield: 42 Servings
2/3 c Parmesan; grated
1 1/2 tb Za'atar; more for garnish
1/8 ts Fine salt
1 pn Ground cayenne
16 oz Pkg puff pastry; thawed, but
- still cold
A-P flour; for rolling
- (optional)
1 lg Egg; lightly beaten
Flaky sea salt; for
- finishing
Sesame seeds; for finishing
- (optional)
In a medium bowl, combine Parmesan, za'atar, salt, and cayenne.
On a piece of parchment paper, roll out the cold puff pastry into a
12x16" rectangle, about 1/8" thick. (If the rolling pin sticks, you
can flour it very lightly.)
Position puff pastry so the longer side is facing you. Lightly
brush the egg wash across the pastry and sprinkle the
za'atar-Parmesan mixture all over the egg-washed surface in an even
layer, leaving a 1/4" border on the longer side farthest from you.
Using a rolling pin, gently roll over the top of the
za'atar-Parmesan mixture. Save the remaining egg wash to use on the
puff pastry before baking.
Using a sharp knife or bench scraper, cut the puff pastry in half
crosswise. Starting with the half closest to you, roll the dough
into a tight log; finish with the 1/4" border seam underneath,
pinching it to seal. Repeat with remaining dough.
Line a baking sheet with parchment paper (you can reuse the one you
rolled the dough on).
Transfer logs onto the prepared baking sheet. Cover with another
piece of parchment and refrigerate for 30 minutes or up to
6 hours.
Set the oven @ 375 F/190 C. Uncover dough logs, and line another
baking sheet with parchment. (You can use the one covering the logs.)
Transfer the logs to a cutting board. Using a sharp knife, slice
each log into 1/4"-thick rounds. Using an offset spatula or metal
spatula, place the pinwheels on parchment-lined baking sheets,
spacing them about 1" apart. (You might need a third baking sheet;
if they don't all fit in your oven at the same time, refrigerate
one baking sheet until ready to bake.)
Using reserved egg wash, lightly brush egg onto pinwheels and
sprinkle with more za'atar, and flaky salt and sesame seeds, if you
like.
Bake pinwheels until golden brown and puffed (some will puff into
domes), 20 to 30 minutes, rotating sheet pans halfway through. Cool
on baking sheets for 5 minutes, then transfer to a wire rack to
cool completely. These are best served warm, but will keep in an
airtight container for up to 3 days.
Recipe by Melissa Clark
Recipe FROM:
https://cooking.nytimes.com
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