Ingredients:

  • 8 ounces (225g) thinly sliced corned beef, roughly chopped
  • 4 ounces (115g) Swiss cheese, shredded (about 1 cup)
  • 4 ounces (115g) sauerkraut, well-drained and squeezed dry (about 1 cup)
  • 1/2 cup (120ml) Russian dressing (or Thousand Island dressing)
  • 2 tablespoons finely chopped fresh parsley (optional)
  • 1 package (14.1 ounces or 400g) frozen puff pastry, thawed
  • 1 large egg, beaten
  • 1 tablespoon everything bagel seasoning (optional)

Instructions:

  1. In a large bowl, combine the chopped corned beef, shredded Swiss cheese, drained sauerkraut, Russian dressing, and parsley (if using). Mix well.
  2. On a lightly floured surface, unfold one sheet of thawed puff pastry. Use a rolling pin to gently roll it into a 12x10-inch rectangle.
  3. Evenly spread the Reuben filling over the puff pastry rectangle, leaving a small border around the edges.
  4. Starting from one of the long sides, tightly roll up the puff pastry into a log. Wrap the log tightly in plastic wrap and chill in the refrigerator for at least 30 minutes.
  5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Remove the chilled log from the refrigerator and unwrap it. Using a sharp knife or pizza cutter, slice the log into approximately 1/2-inch thick pinwheels.
  6. Arrange the pinwheels on the prepared baking sheet, leaving a little space between each. Brush the tops with beaten egg. Sprinkle with everything bagel seasoning, if desired.
  7. Bake for 20-25 minutes, or until the pinwheels are golden brown and puffed.
  8. Let the pinwheels cool slightly on the baking sheet before serving.