Looking for a delectable appetizer that will impress your guests and tantalize your taste buds? Look no further than these irresistible Spinach and Sundried Tomato Puff Pastry Pinwheels! With their flaky, golden exterior and a savory filling of fresh spinach, tangy sundried tomatoes, and gooey mozzarella cheese, these pinwheels are the perfect blend of flavor and texture. Whether you're hosting a party, enjoying a cozy night in, or simply craving something delicious, this recipe is sure to become a favorite. Ready to elevate your snacking game? Let’s dive into this easy and mouthwatering recipe that promises to be a showstopper!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 24 pinwheels
Ingredients
- 1 sheet puff pastry, thawed
- 1 cup fresh spinach, chopped
- 1/2 cup sundried tomatoes, chopped
- 1 cup mozzarella cheese, shredded
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- On a clean, lightly floured surface, roll out the thawed puff pastry sheet to smooth out any creases and to slightly enlarge it. Aim for a rectangular shape if possible.
- In a medium-sized mixing bowl, combine the chopped fresh spinach, chopped sundried tomatoes, and shredded mozzarella cheese. Mix well to ensure even distribution of the ingredients.
- Season the mixture with salt and pepper to taste. Remember that sundried tomatoes can be quite salty, so adjust accordingly.
- Spread the spinach and sundried tomato mixture evenly over the puff pastry, leaving a small border around the edges for sealing.
- Starting from one edge of the pastry, carefully roll it up tightly into a log shape, making sure to keep the filling contained as you go.
- Once rolled, pinch the edges of the pastry to seal the log. You can also use a little water to help seal the edges if necessary.
- Using a sharp knife, slice the rolled pastry into approximately 1-inch thick pinwheels. You should get around 24 pinwheels from one sheet of puff pastry.
- Place the pinwheels on the prepared baking sheet, spacing them about 2 inches apart to allow for puffing during baking.
- Brush the tops of the pinwheels with the beaten egg to give them a beautiful golden color as they bake.
- Bake in the preheated oven for 15 minutes, or until the pinwheels are puffed and golden brown.
- Once baked, remove the pinwheels from the oven and allow them to cool slightly on the baking sheet before transferring them to a serving platter.
- Serve warm as an appetizer or snack, and enjoy your delicious Spinach and Sundried Tomato Puff Pastry Pinwheels!
Tips
- Thawing the Puff Pastry: Make sure to thaw your puff pastry in the refrigerator overnight or at room temperature for about 30 minutes before you start. This ensures it’s pliable and easy to work with.
- Rolling the Pastry: When rolling out the puff pastry, aim for an even thickness to ensure uniform cooking. A lightly floured surface will help prevent sticking.
- Mixing the Filling: For an extra burst of flavor, consider adding some minced garlic or a sprinkle of red pepper flakes to the spinach and sundried tomato mixture.
- Sealing the Edges: To ensure your pinwheels stay intact while baking, seal the edges well. A little water on your fingers can help to secure the seams.
- Cutting the Pinwheels: Use a sharp knife to slice the rolled pastry. A clean cut will help maintain the shape of the pinwheels and prevent squishing the filling out.
- Spacing on the Baking Sheet: Don’t overcrowd your pinwheels on the baking sheet. Give them enough space to puff up and brown nicely without touching each other.
- Serving Suggestions: These pinwheels are best served warm, but they can also be enjoyed at room temperature. Pair them with a dipping sauce like marinara or a garlic aioli for an extra touch!
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for a few minutes to regain that crispy texture.With these tips in mind, you're all set to create your own batch of delicious Spinach and Sundried Tomato Puff Pastry Pinwheels. Happy cooking!
Nutrition Facts
Calories: 95kcal
Carbohydrates: 6g
Protein: 3g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 15mg
