Description
Flaky puff pastry spirals filled with rhubarb marinated in a complex Asian-inspired sauce—a stunning savory-sweet appetizer that beautifully showcases spring’s most distinctive crop.
Prep Time: 1 hour | Marinate Time: 3 hours | Bake Time: 18 minutes | Total Time: 4 hours 18 minutes | Servings: 16-20 pinwheels
Ingredients
Scale
For the Marinated Rhubarb:
- 4 medium rhubarb stalks (about 12 ounces), thinly sliced on diagonal
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 3 tablespoons honey
- 2 tablespoons fresh ginger, grated
- 1 tablespoon neutral oil (grapeseed or canola)
- 1 garlic clove, minced
- ¼ teaspoon red pepper flakes (optional)
- 1 lime, zested and juiced
- 2 tablespoons fresh cilantro or Thai basil, finely chopped
For the Pinwheels:
- 1 sheet all-butter puff pastry (about 14 ounces), thawed
- 1 egg beaten with 1 teaspoon water
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- 1 tablespoon honey (for glaze)
- 1 teaspoon toasted sesame oil (for glaze)
- Extra fresh herb leaves for garnish
Instructions
- Marinate rhubarb: Combine soy sauce, rice vinegar, honey, ginger, oil, garlic, and red pepper flakes in a small saucepan. Simmer 2-3 minutes until honey dissolves. Add lime zest and juice, cool for 5 minutes. Pour over sliced rhubarb in a shallow dish. Cover and refrigerate at least 3 hours or overnight, turning rhubarb halfway through.
- Prepare filling: Drain marinated rhubarb, reserving 2 tablespoons of marinade. Pat rhubarb dry with paper towels.
- Assemble pinwheels: Roll puff pastry into 12×14-inch rectangle on lightly floured surface. Brush with 1 tablespoon reserved marinade, leaving 1-inch border along far edge. Arrange rhubarb slices in overlapping rows. Sprinkle with chopped herbs.
- Roll and chill: Tightly roll pastry from near edge, sealing at border. Wrap in parchment and refrigerate at least 30 minutes or up to 24 hours.
- Bake: Preheat oven to 400°F (200°C). Line baking sheet with parchment. Slice roll into ½-inch rounds. Place on baking sheet 2 inches apart. Brush with egg wash and sprinkle with sesame seeds.
- **Bake 15-18 minutes until puffed and golden. Cool 5 minutes on baking sheet.
- Glaze: Mix remaining 1 tablespoon reserved marinade with 1 tablespoon honey and 1 teaspoon sesame oil. Brush over warm pinwheels.
- **Serve warm or at room temperature, garnished with fresh herb leaves.
Notes:
- For best results, ensure rhubarb is thoroughly drained before assembling pinwheels.
- The unbaked roll can be frozen for up to a month; thaw overnight in refrigerator before slicing and baking.
- These pinwheels are equally delicious warm from the oven or at room temperature, making them perfect for entertaining.
Nutrition (Per Pinwheel, based on 18): Calories: 130, Protein: 2g, Carbohydrates: 14g, Fat: 8g, Fiber: 1g, Sodium: 170mg