Puff Pastry Pinwheels
Delightful and easy-to-make puff pastry pinwheels filled with a creamy, savory mixture that makes them a hit for any gathering.
Ingredients
For the Pinwheels
- 1 sheet Puff Pastry Sheet (thawed) Use high-quality refrigerated sheets for best results.
- 8 oz Cream Cheese (softened) Full-fat cream cheese for best flavor; consider part ricotta for tang.
- 1/2 cup Parmesan Cheese (shredded) Freshly grated is best; can substitute with Pecorino Romano.
- 1/4 cup Mayonnaise
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Black Pepper To taste.
- 10 oz Frozen or Fresh Spinach (squeezed bone dry) Removal of moisture is key to avoid soggy pastry.
- 1 large Egg (beaten for egg wash)
- 1 tbsp All-Purpose Flour (for dusting)
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- If using frozen spinach, ensure it is fully thawed and squeeze to remove moisture.
Making the Filling
- In a medium bowl, beat cream cheese until smooth. Stir in mayonnaise, Parmesan, garlic powder, onion powder, and black pepper.
- Fold in the squeezed spinach until the mixture is uniform.
Rolling and Assembling
- Dust your work surface with flour and roll out the puff pastry into a 12x10-inch rectangle.
- Spread the filling evenly over the pastry, leaving a 1/2-inch border. Roll tightly into a log and chill for 15–20 minutes.
Slicing and Baking
- Slice the chilled log into 1/2-inch to 3/4-inch thick rounds and place on the baking sheet.
- Brush the tops with beaten egg and bake for 12–16 minutes, or until golden brown.
Notes
Store baked pinwheels in an airtight container for up to 3 days. For best texture, reheat in the oven, avoiding the microwave.