1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper, setting the stage for our pinwheel stars.
2. Roll out the puff pastry sheet on a lightly floured surface into a rectangle shape. It should be about the thickness of a nickel.
3. Spread the Thousand Island dressing evenly over the pastry, leaving a small border around the edges.
4. Layer the corned beef slices on top of the dressing, followed by an even sprinkling of drained sauerkraut, and then finish with a blanket of Swiss cheese.
5. Time to roll! Starting at one of the long edges, roll the pastry into a log, pressing gently to seal the edge.
6. Beat the egg in a small bowl and brush it over the log to give our pinwheels that beautiful golden glow when they bake.
7. Slice the log into 1/2 inch thick rounds and place them on the prepared baking sheet, giving them a little space to puff up.
8. If you’re a fan of caraway seeds, now’s the time to sprinkle a few on top for an extra flavor that harks back to rye bread.
9. Bake for 12-15 minutes or until the pinwheels are puffed up and golden brown.
10. Let them cool for just a moment (I know, it’s hard to wait!), then serve them up with more Thousand Island dressing for dipping.
Variations & Tips
– Not into beef? Try smoked turkey as a lighter alternative.
– If sauerkraut isn’t your thing, consider swapping it for coleslaw. You’ll still get that nice crunch!
– For a vegetarian spin, replace the corned beef with sliced mushrooms or grilled zucchini.
– Meal prep magic: These pinwheels can be assembled ahead, frozen, and then popped in the oven when you’re ready to enjoy. You don’t even need to thaw them – just add a couple of minutes to the baking time.
– For a little extra zing, add a sprinkle of chopped pickles or pickled jalapeños before rolling up the puff pastry.
So there you have it, friends, Reuben Pinwheels that will have everyone asking for your recipe. Trust me, it’s okay to take all the credit – your secret’s safe with me!
