Puff Pastry Rolls with Monte Cristo Filling
Delicious savory pinwheels with turkey (or vegetarian turkey), provolone, and creamy honey mustard spread. Serve with jam and powdered sugar for breakfast, brunch or an appetizer/snack. Perfect for Easter and small showers. Makes 12 to 15 pinwheels.
Puff pastry makes an appearance for many celebrations and seasons in our house. New Year’s brings savory appetizer bites. Spring vegetable pizza-style tarts are beautiful and summer gives me a chance to make fruit pastries. For Christmas, my husband makes sausage rolls and uses puff pastry for his mince pies. Those are worth the year-long wait!
I had leftover puff pastry from Christmas so I made these savory pinwheels on a whim based on one of my favorite sandwiches: the Monte Cristo.
This recipe is my contribution to our holiday lineup for Easter: Puff Pastry Rolls with Monte Cristo Filling. These will great for our small family spread, but they make a great lunch or appetizers-for-dinner option, too!
Ingredients for Savory Monte Cristo Puff Pastry Rolls:
- thin sliced turkey (or vegetarian turkey (as pictured))
- provolone (or swiss)
- mayo, Dijon mustard, honey (to make sauce)
- refrigerated puff pastry sheet (we use Wewalka) or frozen pastry, thawed
How to Serve Puff Pastry Rolls:
- For true Monte Cristo Sandwich vibes, dust with powdered sugar and dip into a jam sauce when serving.
- These are best the day they’re made but can be stored in an airtight container for 2 days. Reheat to recrisp, if desired.
Puff Pastry Rolls with Monte Cristo Filling
Equipment
- large baking sheet
- plastic wrap or freezer paper
Ingredients
- 1 sheet puff pastry, thawed (approx, 9 x 14in)
- 10 to 12 slices deli turkey (or vegetarian turkey), thinly sliced
- 8 to 10 slices provolone
- 2 tbsp. mayonnaise
- 1 tbsp. Dijon mustard
- 1 tbsp. honey
- powdered sugar and jam, for serving
Instructions
- Thaw pastry according to package directions and unroll to size on a large cutting board or work surface. Parchment paper can help keep surface clean.
- Combine mayo, mustard, and honey in a small dish. Spread a thin mixture evenly over unrolled pastry. Layer turkey over honey mustard to cover, then layer on the cheese. Depending on the size of your pastry, you may not need the full amounts of filling ingredients.
- From the short edge, tightly roll pastry and continue to roll as tightly as possible until the end. Wrap the filled pastry in plastic wrap and place in freezer for 15-20 minutes.
- Preheat oven to 400°F and line a large baking sheet with parchment. Unwrap pastry and cut into 1/2 inch slices. Place 2 inches apart on baking sheet.
- Bake puff pastry rolls for 15-20 minutes, until golden brown and cheese is bubbly.
- Let cool 5 minutes then dust with powdered sugar and serve with favorite jam.
- Storage: these are best enjoyed fresh, but can be stored in an airtight container 2 days at room temperature. Reheat gently, if desired.
Notes
- During the rolling process, some of the filling may slip out of the sides of the pastry. This is okay as the honey mustard on the outside will help brown the pastry.
- Freezing filled roll before cutting makes slicing easier.
- For a great jam sauce, simply mix 2 parts of desired jam with 1 part water to thin.
Nutrition
How to Make Puff Pastry Pinwheels:
This recipe has a Monte Cristo filling but the principles in how to make puff pastry rolls or puff pastry pinwheels will be the same for any filling.
- The photos shown had no edge and some pieces of ‘turkey’ browned more than others. They were trimmed after baking. I learned for next time to leave more space.
- Turkey or cheese that overhangs at the edge once sliced will brown quicker than the pastry. Leave a larger space when rolling (1 inch edge) because they get pushed forward when rolled.
- The honey mustard sauce acts as a browning agent on the pastry (in place of egg wash) so it was fine being a little messy.
Have you made puff pastry rolls? What other fillings should I try? Let me know in the comments 🙂