Some days you wake up and the sun is shining and all of the pieces of your life have fallen into place. And then some days, you vow to start your food blog with a bang and you end up with cheese snails. These little rolls are meant to be impossibly simple, crackling with toasted cheese on the edges, soft and buttery in the center. The finished product pairs beautifully with a steaming bowl of soup, and it can also serve as a technically-homemade emergency option for a party you neglected to enter into your Google calendar. The recipe also makes for an excellent introduction to our cooking style and our general attitude toward this endeavor. The process itself was easy (unfold, sprinkle with goodies, roll and cut) but along the way an over-thawed puff pastry sheet had to be repurposed into an impromptu dessert course, and the pinwheels themselves left the oven looking considerably less jaunty than advertised. What we lack in finesse, however, we make up for in enthusiasm and an often unwarranted joie-de-vivre. We hope that you can feel the passion that drives us to eat first and do everything else later; with luck, it will inspire you to fill your life with good food, good friends, and adventure too.
The sticky pastry dough mishap yielded delicious results when combined with a healthy dose of Nutella and a friend’s homemade vanilla-strawberry jam.
And now for the recipe itself.
Parmesan-Scallion Pastry Pinwheels (from Real Simple)
- 1 sheet frozen puff pastry (from a 17.25-ounce box), thawed
- 1 large egg, beaten
- 3 green onions
- 1/4 cup plus 2 tablespoons grated Parmesan (our note: embrace life and use closer to 1/3 cup)
- kosher salt and black pepper
- Heat oven to 400° F. Line a baking sheet with parchment.
- Unfold the pastry and brush with the egg. Sprinkle with the scallions, ¼ cup of the Parmesan (again, why not add more?), ¼ teaspoon salt, and ⅛ teaspoon pepper. Roll tightly into a log. Freeze until firm but still sliceable, about 20 minutes.
- Slice the log into ¼-inch-thick rounds and place on the prepared baking sheet. Sprinkle with the remaining 2 tablespoons of Parmesan and bake until golden brown, 12 to 15 minutes. Serve warm or at room temperature.
The result, as you can see, resembles a pinwheel rather less than promised, but we are content with our Parmesan snails. Biting into the warm, peppery center, how could we be anything but?