There are so many creative ways to use puff pastry in every day meals and appetizers. I’ve tried making them into cute pinwheels with veggie and cheese stuffing, a great party platter or just an awesome after school snack to feed those hungry tummies heading home! Use your imagination, play with the stuffing a little bit, sneak in the veggies that you want your little ones to eat or add color by using bright veggies, make it completely cheese….
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| Ingredients | |
|---|---|
| 1 sheet | Puff pastry sheet |
| 1 (beaten) | Egg (optional) |
| 1 cup | Onion ( chopped) |
| ¼ cup | Spinach (frozen and thawed) |
| 2 cloves | Garlic (finely minced) |
| ¼ cup | Red bell pepper (optional) |
| ½ cup | Monterrey jack cheese |
| 1 dash | Salt |
| 3 dash | Black pepper powder |
| 1 tablespoon | Cream cheese |
| 5 drops | Water |
| 3 tablespoons | Plain flour for dusting |
| 2 tablespoons | Parmesan cheese (optional) |
Every pack of Pepperidge Puff Pastry pack has two sheets. Use one sheet and freeze the other. Thaw one Puff pastry sheet according to packing instruction(could take 30 to 40 minutes), dust the work surface with plain flour and unfold. Again dusting some flour roll out or stretch the sheet to make it slightly thin.
For the stuffing: Make this ahead as it needs to be cooled before use. In a pan, heat oil and saute chopped onions, bell peppers and garlic for few minutes. Add thawed frozen spinach and salt. Cook until it becomes dry and switch off. Let this cool completely.
After rolling out the sheet, spread with cream cheese evenly. Then add the saute id mixture and spread leaving about 1/2″ inch to the sides. Sprinkle cheese, dash of salt and pepper.
Apply little water to the edges and start rolling as shown and seal.
When done, cover with a plastic wrap and refrigerate for 30 minutes to make them firm. This step is optional but helps a lot while cutting. Place them on a board, cut them into 1″ slices.
Line a baking tray with parchment paper and arrange the pinwheels with cut side down. Mix egg mixture with little water and brush over them to give a shiny appearance. (This step is optional)
Preheat the oven to 400F and bake for 15 minute or until the top looks golden. Serve warm or at room temperature.
Notes
- Yield: One sheet makes 10 to 12 Pinwheels.
- Baked Pinwheels can be stored at room temperature for 2 days. Warm them in the oven before serving.
- You can use any kind of dry stuffing to suit your taste.
- Brushing with egg is optional to give a golden shinny look on your rolls.
- I have used frozen spinach, you may use fresh chopped spinach.
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