Imagine biting into a crispy, flaky pastry that explodes with zesty Mexican-inspired flavors - that's exactly what you'll get with these irresistible Puff Pastry Taco Pinwheels! Perfect for game day, potlucks, or when you want to impress your guests with a crowd-pleasing appetizer that looks like it came straight from a gourmet kitchen. These delightful pinwheels combine the buttery richness of puff pastry with the bold, spicy essence of classic tacos, creating a mouthwatering fusion that will have everyone asking for your secret recipe.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 12 servings
Ingredients
- 1 package puff pastry sheets
- 1 pound ground beef
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- Thaw the puff pastry sheets according to the package instructions. This usually takes about 30 minutes at room temperature.
- In a skillet over medium heat, cook the ground beef until browned, breaking it apart with a spatula as it cooks. Drain any excess fat.
- Add the taco seasoning to the cooked ground beef, along with 1/4 cup of water. Stir to combine and let it simmer for about 5 minutes, until the mixture thickens slightly.
- Remove the skillet from heat and allow the beef mixture to cool for a few minutes. Then, stir in the shredded cheddar cheese and salsa until well combined.
- On a lightly floured surface, roll out the thawed puff pastry sheets to smooth out any creases and make them slightly larger.
- Cut each puff pastry sheet into rectangles, approximately 4 inches by 6 inches. You should be able to get about 6 rectangles from each sheet.
- Place a generous spoonful of the beef and cheese mixture onto the center of each rectangle. Be careful not to overfill, as this will make it difficult to roll.
- Fold the sides of the pastry over the filling, then roll it up tightly from the bottom to the top to form a pinwheel shape. Pinch the edges to seal.
- Place the pinwheels seam-side down on the prepared baking sheet. Brush the tops lightly with an egg wash (1 beaten egg mixed with 1 tablespoon of water) for a golden finish.
- Bake in the preheated oven for 12-15 minutes, or until the puff pastry is golden brown and flaky.
- Remove from the oven and let cool slightly before slicing into bite-sized pieces. Serve warm with additional salsa or your favorite dipping sauce.
Tips
- Ensure your puff pastry is completely thawed but still cold for the best texture and easiest handling.
- Don't overfill the pastry - this can prevent proper rolling and sealing.
- Use an egg wash for a beautiful golden-brown finish that looks professionally made.
- Let the meat mixture cool slightly before adding to the pastry to prevent soggy bottoms.
- For extra flavor, consider adding diced jalapeños or green onions to the beef mixture.
- If you want a spicier version, choose a hot taco seasoning or add some hot sauce to the mix.
- These pinwheels can be prepared ahead of time and refrigerated before baking - perfect for meal prep!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 15g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 50mg
