These SPINACH & ARTICHOKE PUFF PASTRY PINWHEELS are a deceptively easy appetizer that is perfect for a party!
I am so excited the holidays are upon us because that means two things: pretty, sparkling cocktails and party appetizers for days!
I am such an appetizer addict; I could make a whole meal out of them. And every year I have to make a version of my very favorite appetizer: puff pastry pinwheels!
Now these pinwheels may look fancy and complicated to make, but I promise you they are not!
Simply blend together the filling in a food processor: spinach, artichoke hearts, garlic and cream cheese.
Then roll out your puff pastry and spread the filling on it, leaving one inch bare at the end.
Sprinkle with more cheese! I used Gruyere, but it didn’t lend a strong flavor to these pinwheels, and you could definitely get away with a cheaper cheese.
Roll up the puff pastry, brush with egg wash, slice rounds off and bake away!
These guys can be made earlier in the day, then reheated in a 350°F oven for 10 minutes to crisp them back up. They will be gone in no time!!
Spinach & Artichoke Puff Pastry Pinwheels
- 1- 300 g/10oz package spinach thawed and excess water squeezed out
- 2- 6 oz jars of marinated artichoke hearts drained
- 4 oz cream cheese half a block at room temperature
- 1 clove garlic
- 1 cup Gruyere cheese shredded (sub your favorite cheese)
- 1 400 g/14oz package of puff pastry thawed (should contain 2 portions)
- water for brushing
- 1 egg beaten
Heat oven to 375°F. Line a baking sheet with parchment paper and set aside.
In the base of a 7-cup food processor fitted with a steel blade combine the spinach, artichokes, cream cheese and garlic. Blend until smooth.
Roll out your puff pastry to 10 X 10 inches (if it is pre-rolled use it as is).
Spread half of the filling across the puff pastry, leaving a 1 inch strip empty at one end.
Sprinkle with half of the cheese.
Brush the one inch of pastry that was left exposed with water.
Starting at the end opposite of the water-brushed pastry, roll the pastry up. Press gently to seal the end.
Brush the 'log' with egg wash.
Using a sharp knife, slice into 1/2 inch slices.
Arrange on parchment or silicone mat-lined baking sheet, brush tops with more egg wash, and bake for 18-22 minutes, until lightly golden.
Repeat with the second sheet of puff pastry and remaining ingredients.
Recipe Notes* These may be made earlier in the day, then reheated just prior to serving for 10 minutes in a 350°F oven.
*I used Gruyere, however you could use almost any hard cheese.
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