1 tablespoon grated Parmesan cheese

1/4 teaspoon kosher salt

1 large egg

1 tablespoon water

1 sheet frozen puff pastry (from a 1.25-pound box that contains 2 sheets), thawed but still cold

All-purpose flour, for the work surface

1. Arrange a rack in the middle of the oven and heat to 400 F. Line two baking sheets with parchment paper.

2. Place the butter, garlic, parsley, cheese and salt in a small bowl and mix to combine; set aside. In a separate small bowl, whisk together the egg and water; set aside.

3. Unfold the puff pastry onto a lightly floured work surface. Spread the butter mixture evenly over the dough. Starting at a short side, roll up tightly like a jelly roll. Place the log in the freezer to chill for 10 minutes so that it's easier to slice.

4. Using a sharp knife, cut the log crosswise into 1/2-inch-thick slices (about 20 slices). Place cut-side up on the baking sheets about 2 inches apart. Brush the tops with the egg wash.

5. Bake until golden-brown, about 15 minutes. Remove from the oven and transfer the pinwheels to cooling racks to cool for 5 minutes before serving. Serve warm.

Recipe notes: Pinwheels can be frozen, unbaked, for up to three months and baked off as need. After slicing the log, place the pinwheels on baking sheets, brush the tops with the egg wash, and freeze until solid, about 2 hours. Transfer the frozen pinwheels to an airtight container. To bake, place the frozen pinwheels on parchment paper-lined baking sheets and bake at 400 F until golden-brown, about 17 minutes. Leftovers can be stored in an airtight container at room temperature for up to two days.

(Sheela Prakash is senior contributing food editor TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)