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Puff Pastry Pinwheels

Yield18 Servings

Delicate, flaky puff pastry combines well with the nutty flavor of soybeans in this attractive hors d’oeuvre.

Puff Pastry Pinwheels

 1 ⅔ cups cooked soybeans (1 15-ounce can), drained
 2 tablespoons mild-flavored vegetable oil
 1 tablespoon tamari or soy sauce
 2 tablespoons ketchup
 1 sheet frozen puff pastry, thawed according to package instructions
 6 thin slices Swiss cheese (about 4 x 6 inches or 10 x 15 cm), at room temperature
 Note: Use dairy-free cheese for a vegan version.

Place soybeans, vegetable oil, tamari, and ketchup in a food processor and blend until just slightly textured (or mash by hand).


Open puff pastry sheet and lay flat. Cut along folds to make three pieces. Cut each of these crosswise, in half. On a lightly floured surface, roll out pastry to make six 5 x 7-inch rectangles.


Divide soybean filling among the six sheets (about ⅓ cup). Spread over pastry, leaving ½-inch border around all edges. Lay one slice of Swiss cheese over filling. Moisten edges of the pastry with water. Roll up into a jellyroll shape, starting with the 5-inch edge. Pinch seams and edges to seal.


Wrap each roll separately with waxed paper or plastic wrap. Chill for at least 2 hours until firm.


Preheat oven to 425ᵒ F. Remove from refrigerator, take off coverings, and slice each roll crosswise into six equal rounds. Place on greased baking sheets, arranging end pieces seam-side down. Bake for 7 to 10 minutes. Serve hot or at room temperature.

Serving: 18 pinwheels

Nutrition Facts

Servings 18