I love this recipe because it brings all the rich, tangy, cheesy goodness of a Reuben into an easy-to-share format. Using store-bought puff pastry makes assembly fast, and the flaky layers bake beautifully around the salty corned beef, Swiss cheese, and sauerkraut. Chilling the roll before slicing helps the pinwheels keep their shape, so they bake up neat, golden, and irresistible.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 sheet frozen puff pastry, thawed (from a 17.3-oz. box) 2 Tbsp store-bought thousand island dressing, plus more for serving 1/2 lb corned beef, thinly sliced 6 thin slices Swiss cheese 1/4 cup chopped sauerkraut, drained
Directions
I start by placing a sheet of plastic wrap at least 16″ x 12″ on my work surface. I unfold the puff pastry in the center and roll it out into a 14″ x 10″ rectangle.
Next, I spread a thin layer of thousand island dressing over the pastry, leaving a 1/4″ border along the two long edges. I arrange the slices of corned beef over the dressing so they slightly overlap, then place the Swiss cheese slices on top. I sprinkle the drained sauerkraut in a line running lengthwise down the center.
Starting from one long side, I carefully roll the pastry into a log, using the plastic wrap to help guide it. I wrap the log tightly in the plastic wrap and refrigerate it seam-side down for about 20 minutes so it firms up.
While the roll chills, I preheat the oven to 400°F. Once the roll is cold, I slice it into 1/4-inch rounds with a serrated knife. I arrange the rounds on two baking sheets, leaving space between them so they can puff up.
I bake the pinwheels for about 18 minutes, until the pastry is golden brown and the cheese has melted. I transfer them to a platter and serve them warm or at room temperature with extra dressing for dipping.
Servings and Timing
This recipe makes about 50 pinwheels. Prep time: 10 minutes Total time: 1 hour 10 minutes
Variations
I sometimes add a sprinkle of caraway seeds to mimic classic rye flavor. For extra crunch, I pat the sauerkraut very dry or replace part of it with finely chopped dill pickles. When I want a richer bite, I spread a thin layer of Swiss cheese spread under the dressing. Turkey pastrami also works well as a flavorful alternative to corned beef.
Storage/Reheating
I store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them into a 350°F oven for about 8–10 minutes until crisp again. I can also freeze the unbaked log—wrapped tightly—then slice and bake straight from frozen, adding a couple of extra minutes to the bake time.
FAQs
Can I make the roll ahead of time?
Yes, I refrigerate it for up to 24 hours before slicing and baking.
Can I freeze the pinwheels?
I freeze the unbaked roll or baked pinwheels; both work well.
Do I have to use puff pastry?
No, crescent dough or pie dough works, but puff pastry gives the flakiest result.
How do I keep the pinwheels from unrolling?
Chilling the log helps it stay tight during baking.
Can I use a different cheese?
Provolone or Havarti are great substitutes for Swiss.
How do I keep them from getting soggy?
I make sure the sauerkraut is well drained and patted dry.
Can I add extra dressing inside?
I keep the layer thin so the pinwheels hold together.
Can I make these vegetarian?
Yes, I use vegetarian deli slices and keep the rest the same.
Can I bake all on one tray?
I avoid overcrowding to allow proper puffing.
Are they good at room temperature?
Yes, they’re delicious warm or room temp.
Conclusion
I love making these Reuben Pinwheels because they combine nostalgic deli flavors with the ease of a simple, elegant appetizer. With flaky pastry, melty cheese, tangy sauerkraut, and creamy dressing, each bite captures everything I enjoy about a classic Reuben in a party-perfect form. They’re always a hit and always disappear fast.
Flaky puff pastry pinwheels filled with classic Reuben flavors—corned beef, Swiss cheese, sauerkraut, and thousand island dressing—baked into golden, bite-sized appetizers.
Ingredients
1 sheet frozen puff pastry, thawed (from a 17.3-oz box)
2 Tbsp thousand island dressing, plus more for serving
1/2 lb corned beef, thinly sliced
6 thin slices Swiss cheese
1/4 cup chopped sauerkraut, drained
Instructions
Place a sheet of plastic wrap (16″ x 12″) on the work surface. Unfold puff pastry and roll it into a 14″ x 10″ rectangle.
Spread a thin layer of thousand island dressing over the pastry, leaving a 1/4″ border along the long edges.
Layer corned beef slices evenly over the dressing, then top with Swiss cheese. Sprinkle drained sauerkraut in a line lengthwise down the center.
Starting from one long side, roll the pastry into a tight log using the plastic wrap for support. Wrap the log tightly and refrigerate seam-side down for 20 minutes.
Preheat oven to 400°F (205°C). Line two baking sheets with parchment.
Slice chilled log into 1/4-inch rounds using a serrated knife. Place slices on prepared sheets, leaving space to puff.
Bake for 18 minutes, or until golden brown and the cheese is melted.
Serve warm or at room temperature with additional thousand island dressing for dipping.
Notes
Add caraway seeds to mimic rye bread flavor.
Pat sauerkraut extra dry to avoid soggy pastry.
Turkey pastrami works as a lighter alternative.
Freeze the unbaked log for easy slice-and-bake prep.
