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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Za'atar Parmesan Pinwheels   
    Categories: Pastry, Cheese, Herbs, Chilies   
         Yield: 42 servings   
       
       2/3 c  Grated Parmesan   
     1 1/2 tb Za'atar; more for garnish   
       1/8 ts Fine salt   
           pn Ground cayenne   
        16 oz Pkg puff pastry; thawed, but   
              - still cold   
              A-P flour; for rolling   
              - (opt)   
         1 lg Egg; lightly beaten   
              Flaky sea salt; for   
              - finishing   
              Sesame seeds; for finishing   
              - (opt)   
       
     In a medium bowl, combine Parmesan, za'atar, salt and   
     cayenne.   
        
     On a piece of parchment paper, roll out the cold puff   
     pastry into a 12" X 16" rectangle, about 1/8" inch   
     thick. (If the rolling pin sticks, you can flour it   
     very lightly.)   
        
     Position puff pastry so the longer side is facing you.   
     Lightly brush the egg wash across the pastry and   
     sprinkle the za'atar-Parmesan mixture all over the   
     egg-washed surface in an even layer, leaving a 1/4"   
     border on the longer side farthest from you. Using a   
     rolling pin, gently roll over the top of the   
     za'atar-Parmesan mixture. Save the remaining egg wash to   
     use on the puff pastry before baking.   
        
     Using a sharp knife or bench scraper, cut the puff   
     pastry in half crosswise. Starting with the half closest   
     to you, roll the dough into a tight log; finish with the   
     1/4" border seam underneath, pinching it to seal. Repeat   
     with remaining dough.   
        
     Line a baking sheet with parchment paper (you can reuse   
     the one you rolled the dough on).   
        
     Transfer logs onto the prepared baking sheet. Cover with   
     another piece of parchment and refrigerate for 30   
     minutes or up to 6 hours.   
        
     Set the oven @ 375ºF/190ºC. Uncover dough logs, and line   
     another baking sheet with parchment. (You can use the   
     one covering the logs.)   
        
     Transfer the logs to a cutting board. Using a sharp   
     knife, slice each log into ¼-inch-thick rounds. Using an   
     offset spatula or metal spatula, place the pinwheels on   
     parchment-lined baking sheets, spacing them about 1 inch   
     apart. (You might need a third baking sheet; if they   
     don’t all fit in your oven at the same time, refrigerate   
     one baking sheet until ready to bake.)   
        
     Using reserved egg wash, lightly brush egg onto   
     pinwheels and sprinkle with more za’atar, and flaky salt   
     and sesame seeds, if you like.   
        
     Bake pinwheels until golden brown and puffed (some will   
     puff into domes), 20 to 30 minutes, rotating sheet pans   
     halfway through. Cool on baking sheets for 5 minutes,   
     then transfer to a wire rack to cool completely. These   
     are best served warm, but will keep in an airtight   
     container for up to 3 days.   
        
     By: Melissa Clark   
        
     Yield:About 3 1/2 dozen   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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