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Just FOUR ingredients! Everyone loves this easy, delicious appetizer. Freezer friendly.

YIELD: 48 pinwheels PREP TIME: 10 minutes COOK TIME: 15 minutes TOTAL TIME: 50 minutes

2 sheets Aussie Bakery Puff Pastry, thawed overnight in the refrigerator
3 tablespoons Dijon mustard, divided
12 thin slices of good-quality deli ham (about 10 ounces)
2 cups freshly grated gruyere, Swiss, fontina, sharp cheddar, or similar melty cheese (about 5 ounces)
Chopped fresh parsley, thyme, or chives (optional, for serving)

1. Lay a large piece of plastic wrap on your counter (I pressed two long sheets together at the edges to create a single larger sheet). Unfold the first sheet of puff pastry in the center of the plastic, then roll it into a 10×12-inch rectangle. Spread with 1 1/2 tablespoons mustard, leaving a 1/2-inch border on all sides. Lay 6 ham slices on top, overlapping as needed. Sprinkle with 1 cup cheese.

2. Starting at the long (12-inch) edge, roll the puff pastry into a log. Trim the ends so that they are even, then tightly wrap the log with the plastic wrap. Place in the refrigerator for 20 minutes. Repeat with the second sheet of puff pastry and remaining mustard, ham, and cheese. Preheat your oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats.

3. Once the log has chilled, using a sharp, serrated knife, carefully cut each log into 1/2-inch-wide slices. (If each log is 12 inches, you will get 24 rolls from each one). Arrange the rolls 1 inch apart on the prepared baking sheets. Bake until the puff pastry is light golden brown and the cheese is hot and bubbly, about 18 minutes. Immediately sprinkle with chopped thyme, parsley, or chives as desired. Let cool slightly. Serve warm or at room temperature.

— Products shown: Aussie Bakery Puff Pastry.


2 yellow onions, peeled and sliced
1 tablespoon olive oil, plus more for drizzling
2 tablespoons butter
Aussie Bakery Puff Pastry (1 box)
1 egg white, beaten
2 tablespoons Dijon mustard
2 heirloom tomatoes, sliced
2 zucchini, thinly sliced
½ cup feta cheese, crumbled
Sprigs of fresh thyme leaves
Kosher salt and freshly ground black pepper

Preheat a large sauté pan over medium heat and melt the butter and olive oil together. Add the sliced onions, season with salt and pepper and reduce the heat to simmer and slowly cook the onions for about 40-45 minutes, stirring occasionally until the onions are soft and caramelized. Set aside to cool.
Cut one of the  Aussie Bakery Puff Pastry sheets into a roughly 7 X 9-inch square, so that you trim the rounded edges from the crust and discard or save for another use. Place the pie dough on one half of a large baking sheet lined with parchment paper. Lightly brush the bottom of the crust with the beaten egg white. Spread 1 tablespoon of the Dijon mustard on the crust, leaving a 1-inch border of plain pie crust all the way around the edge. Scatter half of the caramelized onions on the mustard then layer 2 rows of zucchini slices down the middle of the crust. Top with slices of tomato and sprinkle with thyme leaves and half of the feta cheese then drizzle with a little additional olive oil. Season with salt and pepper. Fold the long edges of the pie crust over and then the short edges over the zucchini slices. Repeat the process with the other crust.
Preheat the oven to 400 degrees F. Bake the galettes for 15 minutes or until the crust is golden and the vegetables are softened.
Slice and serve warm or at room temperature.

— Products shown: Aussie Bakery Puff Pastry.


Puff Pastry Bacon Twists - A Family Feast
Prep Time: 30 mins Cook Time: 50 mins Total Time: 1 hour 20 minutes Yield: 24 twists


1 17.3 ounce package Aussie Bakery (2 sheets) puff pastry sheets, thawed
1 egg, beaten
1 medium fresh jalapeño, seeded and minced (2 tablespoons)
1 heaping cup pepper jack cheese, shredded
12 strips of bacon (3/4 pound)
½ cup brown sugar
1 teaspoon ground coriander
½ teaspoon ground cumin


Preheat oven to 375 degrees F.
Lay the two sheets of puff pastry on your cutting board with the long end running left to right and brush lightly with the beaten egg.
Sprinkle one tablespoon of minced jalapeño over each sheet.
Divide the shredded cheese between each sheet covering the surface right to the edges.
Take the palm of your hand and press the cheese into the pastry so it holds in place.
Take the back side of the dough and fold over to meet the edge closest to you and pinch that seam closed. Pat the top so the top and bottom adhere to each other.
Take a sharp knife or pizza cutter and cut in half front to back. Then cut each half in half then each quarter in thirds. You will have 12 folded half inch strips.
Repeat for second sheet.
Line two sheet pans with foil then place a baking rack in each. Spray the racks with kitchen pan spray.
Twist each piece two full turns and set back on your board.
Take each piece of bacon and cut it in half the long way so you have two longs strips. Do this for all 12 pieces so you have 24 long strips.
Now take each pastry twist and wrap each with a strip of bacon and again place back on your board.
In a small bowl, mix brown sugar, coriander and cumin and stir to combine then pour out onto a plate or platter.
Roll each bacon wrapped pastry in the brown sugar mixture and place 12 on each racked sheet pan.
Bake for 25 minutes, rotate pan and bake for another 25 minutes.
Ovens vary so start checking for doneness at 40 and 45 minutes – ours took exactly 50 minutes.
Cool on the rack and serve

— Products shown: Aussie Bakery Puff Pastry.


1 Tbls olive oil or butter
¼ small onion, chopped
1 cup cubed, cooked chicken
¾ cup chopped broccoli
4 oz mushrooms, sliced 
2 sheets of Aussie Bakery Puff Pastry, thawed
1 cup shredded cheese (cheddar, Swiss, Mexican blend)

1. Preheat oven to 400 degrees.
2. Saute onion in olive oil for 3-5 minutes or until translucent.
3. Add mushrooms and continue sauteing for 2-3 additional minutes.
4. Add broccoli and chicken and continue cooking for 2 more minutes. Set aside.
5. Line a large baking sheet with parchment paper.
6. Carefully unfold thawed puff pastry and cut into four squares.
7. Roll each square out slightly to make a rectangle.
8. Repeat with second puff pastry.
9. Divide filling equally among puff pastry rectangles.
10. Top with shredded cheese.
11. Fold the sides over to close making sure to pinch the edges close.
12. Bake for 20 minutes or until puffs are golden brown.
13. Cool for 2-3 minutes before serving.

— Products shown: Aussie Bakery Puff Pastry.

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