I had several problems with this recipe. One half of a 17.5 oz. pkg. of puff pastry IS one 8x12 sheet, at least in the Pepperidge Farm variety. So the recipe should actually call for 1 pkg., not 1/2 pkg if there is supposed to be enough filling for two rolls. (Good thing I tried this out before my party, as I had already committed the other sheet of pastry to a baked Brie!)
Because of the concerns about greasiness mentioned in a previous review, I baked my pinwheels on a cookie rack placed on my baking tray so they might drain a little during baking, which seemed to help. They definitely benefit from draining on paper towels after baking, and also from the ginger apricot dipping sauce I made to with them.
And 300 degrees for 20 minutes? No way - try 375 for 25 minutes instead. (The recipes that came w/ the puff pastry all called for 375-400, anyway.)
These pinwheels came out about 3 inches in diameter (quite a bit larger than "appetizer bites"), and that was starting with the longer edge when they were rolled up. They would have been even larger had I started rolling at the short edge. The puff pastry in the center of the pinwheels was a bit soggy, too. Next time, I will cut the 8x12 down to 6x8.
(It wouldn't hurt to reduce the amount of sausage to 12 oz. either, which is the most convenient size pkg. available.)
Was this review helpful?
31 users found this review helpful
I had several problems with this recipe. One half of a 17.5 oz. pkg. of puff pastry IS one...