Roast Beef and Gorgonzola Pinwheels

Roast Beef and Gorgonzola Pinwheels

These flaky appetizers are just what you need for your next gathering or game day party! Each pinwheel is like an elevated roast beef sandwich in finger food form, complete with crumbly cheese and shallot confit.


  • 1 14-oz. package Dufour Puff Pastry, thawed
  • 1 Tablespoon Dijon mustard
  • 4 oz. roast beef, thinly sliced
  • Fresh cracked black pepper
  • 3 Tablespoons Quince & Apple shallot confit, liquid strained
  • 2 oz. Gorgonzola cheese, finely crumbled
  • 1 Tablespoon fresh (or 1/2 teaspoon dried) thyme
  • 1 egg, beaten with 1 Tablespoon water for egg wash


Unfold the pastry onto a lightly floured surface. Roll out to a 10x14-inch rectangle. Leaving one long side of the puff pastry bare, spread Dijon mustard on the rest of the pastry. Shingle with a layer of roast beef (use all of it) and add a few cracks of black pepper. Dollop and spread the shallot confit over the beef. Sprinkle with gorgonzola and thyme. Spread egg wash on the bare side of the pastry.

Roll up the pastry, beginning on the long side and toward the egg-washed side, to form a log. Pinch the egg wash end to the pastry. Using a serrated knife, cut the log into 1-inch-thick pieces. Arrange sections cut side down on a rimmed baking sheet lined with parchment paper. Preheat the oven to 375°. Chill in fridge for 15-30 minutes while oven preheats (to get a better rise).

Bake in the preheated oven for 15-20 minutes until golden brown.