Reuben Pinwheels
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Puff pastry encompassing sauerkraut, corned beef, Swiss and cream cheese baked to perfection then dunked in homemade Thousand Island dressing.
Did you know that March is National Reuben Month? It’s no surprise that it would be, the stores’ bunkers are brimming with corned beef. My family absolutely LOVES corned beef. I always make it for St. Patrick’s Day, but it’s not just reserved for then, we typically have the whole Corned Beef and Cabbage meal 4 or 5 times per year.
Of course, I ALWAYS make extra, because you have to have leftovers for Reuben Sandwiches, and all other things Reuben… am I right?
I mean, you haven’t lived until you have tried Reuben Pizza or a Reuben Stuffed Baked Potato!
That’s why I always keep plenty of Frank’s Kraut on hand, in case of a Reuben craving! (heck, who am I kidding? I eat the stuff plain! It’s so good and SO good FOR you, too!)
Did you know? A single serving of sauerkraut has 35% of your daily recommended intake of vitamin C, which is one of the most important elements of our immune system. Vitamin C stimulates the production of white blood cells and increases cellular regeneration and repair, while also playing a key role in the formation of collagen, a foundational component for almost every part of our body, including organs, blood vessels, skin, hair, muscles, and bones. – Source: Organic Facts
I thought it would be fun to come up with an appetizer celebrating not only the Reuben, but one that would make a fantastic addition to your St. Patrick’s Day celebrations! You could use deli style corned beef, like I did here, or use left over corned beef, too.
Simply spread out your puff pastry, top with a mixture of cream cheese and Homemade Thousand Island Dressing, (reserving the rest for dipping!) sprinkle with corned beef, Frank’s Kraut and Swiss cheese and roll it up jelly roll style. Slice and bake.
They are so amazing, I wish I could hand you one through the screen!
Love Reubens? Want to know more? The Reuben actually has a couple of origin stories, it just depends on who tells it. Learn all about Reuben and how to Reubenize anything!
Who’s ready to make some?? Let’s do this!
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Reuben Pinwheels
Ingredients
- 1 sheet Puff Pastry thawed
- 1 egg + 1 Tablespoon water, beaten to make an egg wash
- 3 Tablespoons cream cheese softened
- 2 Tablespoons Thousand Island Dressing
- 1/2 cup corned beef chopped
- 1/2 cup shredded Swiss cheese
- 1/4 cup Frank's Sauerkraut
- Homemade Thousand Island Dressing for dipping
Instructions
- Unfold the thawed puff pastry sheet onto your counter. You can lightly flour the surface, or roll out onto a piece of parchment paper like I do. Lightly roll to flatten creases, without making it any larger.
- Brush with egg wash. Reserve egg wash.
- Mix together cream cheese and Thousand Island Dressing, spread over puff pastry.
- Top with corned beef, sauerkraut and Swiss cheese.
- Roll toward you "jelly roll" style. Wrap in plastic wrap and place in the fridge for a couple of hours.
- Preheat oven to 400 degrees. Remove plastic wrap and slice roll into 20 1/2" pieces. Place on parchment lined baking sheet. Brush tops with reserved eggwash.
- Bake for 15 minutes -- serve warm or room temperature with Homemade Thousand Island Dressing.
Nutrition
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oh my goodness is there anything you can’t make….I’m a huge fan and these little babies are so yummy! xoxo
You are too kind! Thank you! ❤️
These look AWESOME! I love corned beef too…I wish my family liked it as much as I do. These would be great for a party though!
Kraut is so good for you and I haven’t found a way to add it to my diet! This reuben pinwheel is perfect! Can’t wait to try these!
I really LOL when I read you wanted to hand us one of these through the phone. I love Reubens too and can’t wait to make these for me and my family. Yum!
Would it be possible to make these in advance and freeze?
Hi, Jody! You can, but it may affect the rise of the pastry. They recommend that puff pastry be frozen once and that oftentimes re-freezing it may have a flatter, less airy pinwheel. YOu could freeze them after baking and warm up leftovers in a low-heat oven or air fryer though.
Step 2 says; Brush with egg wash. Reserve egg wash.
There is no other instruction for the egg wash… should I assume you are supposed to brush the slices before you bake?
Hi, Richelle! My apologies for the incomplete recipe. This is one of my older ones, albeit one I make all of the time, and that part slipped through the cracks on me! The reserved egg wash is to brush the tops of the pinwheels before you bake them. I fixed the recipe card. Thanks for bring it to my attention, and again, sorry for any confusion.
They dont have much flavor. The puff pastry over powers the rest of it
I have never found that to be true — I guess everyone has different taste buds.