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Gruyere Pastry Pinwheels

Updated: Friday, February 7 2014, 12:15 PM EST
Servings:  30-36 pieces

2 sheets (1 pkg.) Puff Pastry sheets, thawed           
2# or 4 cups Gruyere cheese, shredded           
2 bunch    Basil, fresh, chopped fine (stems removed)
8 oz. Sundried Tomatoes, dry pack, chopped fine
3 each    Eggs, whole 1-1/2 Tbsp. water                   

Place both pastry sheets on parchment paper, cut each sheet into 4 rectangles.  Sprinkle cheese equally on pastry, leaving ½” border along one side (longer side).  Top w/ basil and sundried tomatoes.  Brush plain side with egg wash. Starting at long side opposite border, roll up tightly.  Then press gently to seal long edges.  Wrap tightly in plastic wrap, repeat with other logs. Chill for three hours. 

After 3 hours, slice each log into ½” slices & place on parchment lined sheet pans – 1“apart.  In preheated oven, bake @ 350 until golden, approx. 12-16 minutes.  Using metal spatula, transfer to cooling rack and cool slightly.  Place pinwheels on platter, garnish platter with basil leaves.
Gruyere Pastry Pinwheels

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Chef Sean Schmidt was born in Chicago, IL and grew up there until his family relocated to Oldbridge, New Jersey. After 6 years, Sean returned to the Chicago area and attended Plainfield High School. He was then accepted to and graduated from Johnson & Wales University with a Bachelor’s Degree in Culinary Arts.

Sean joined Kroger in 2000 and has served in many capacities in various locations including Chef’s Choice Catering, Anderson Towne Center Kroger Store, and the Lebanon and Middletown Marketplace Stores. Sean’s favorite dishes to prepare are grilled items - meats, vegetables and even desserts. Sean is an Executive Chef at the Centerville Marketplace Store.

Sean likes to garden and spend time with his wife and kids.
LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Christopher Alexander Chef Christopher J. Alexander
Chef Christopher J. Alexander was born in Lubbock, Texas but raised in Xenia, Ohio. He graduated from Xenia High School then attended Sinclair Community College and the New England Culinary Institute.

After working in various 4 star restaurants in locations including New Orleans, Vermont, and The British Virgin Islands, Christopher joined Kroger in 2009 and has served at both the Stroop Road Fresh Fare and Englewood Marketplace. Christopher has been a fan of the culinary arts since elementary school when he would spend time cooking with his grandfather. He loves to cook all foods, Asian, Latina American, Southern and Southwestern American. Christopher says “I am a well versed rounds chef. I can do tradition Bakery baking as well as High end Pastries. I really enjoy butchery and meat fabrication ( primals to sausage). But really find myself at home in an eclectic Euro/American line.”
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