As I mentioned in a post last week, I do not make my own puff pastry. There’s really no need these days unless you’re doing it as some sort of flex, or you’re staging for a job in a bakery (and that would be super-mean of the potential employer to do to you).
There’s some really high-quality frozen puff pastry available in grocery stores these days, so my opinion is it’s not worth the effort unless you’re looking to pick up a skill (then by all means fill yer boots), or you’re looking for a reduction in prepared foods in your diet, or you’re living rather remote and don’t have access to quality frozen puff; otherwise, let’s be honest, even classically trained chefs are using the commercial stuff.
Once you account for the timing of defrosting your puff pastry (follow the package directions but it’s usually 2 hours room temp or overnight in the fridge), this recipe-that’s-not-really-a-recipe comes together lickety-split. As long as you have your mise en place ready to go, I solemnly swear you can have these piping hot and fresh on your dining table in 30 minutes start to finish. It’s also immensely substitutable as well; use your favourite cheeses, spices, and even go for a herby or meaty version if you like.
I believe there’s also vegan puff pastry available in some specialty stores; you can “veganize” this recipe by using flax eggs and vegan cheese. Lastly, this recipe is infinitely scalable; I’ve shown the amounts below for 12 spirals/1 puff pastry sheet, so just double everything but the egg wash ingredients for 2 sheets, and so on.
Puff Pastry Garlic Cheddar Spirals
YIELD: 12 pieces per sheet | PREP: 5 mins | BAKE: 25 mins
SPECIAL EQUIPMENT: pastry brush (bristle or silicone-tipped), rolling pin, baking sheet, parchment paper (optional but recommended)
- 1 frozen puff pastry sheet, defrosted and chilled
- Bench flour (a small container with AP flour used for rolling dough on your work surface)
- 1 egg, beaten with 1 tbsp water or milk or cream
- ½ cup/50g shredded sharp cheddar cheese (I used a Tex-Mex pre-shredded cheese)
- ¼ tsp/1g garlic powder
- ¼ tsp/1g onion powder
- ¼ tsp/0.5g paprika (sweet, smoked or hot)
- Himalayan or Kosher salt and cracked black pepper to taste
- Preheat oven to 400°F/200°C. Line a baking sheet with parchment paper (don’t be me; see photos below) and set aside.
- Roll out puff pastry on your work surface, using a little bench flour to ensure it doesn’t stick. Roll out to a roughly 8″x10″ rectangle, brush any extra flour off the surface, and baste the surface lightly with the beaten egg mixture, from edge to edge.
- Sprinkle the shredded cheese overtop, avoiding a narrow strip along one of the long sides. Sprinkle the spices and any other add-ons overtop.
- Roll jelly-roll style from one of the long sides and seal along the egg washed narrow strip. Keep roll seam-side down to help with adhesion.
- Slice off both uneven ends, and mark and cut 12 even pieces. Place on baking sheet and bake for approximately 20-25 minutes or until golden brown and bubbling on the top, rotating once halfway through the baking time for even browning.
- Remove from oven and allow to cool for a few minutes before moving to a cooling rack. Can be served hot or cold.