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!!
Happy holidays!
Ingredients
Filling
- 10 oz package spinach thawed and excess water squeezed out
- 12 oz jars of marinated artichoke hearts 2- 6oz jars, drained
- 4 oz cream cheese half a block at room temperature
- 1 clove garlic
- 1 cup Gruyere cheese shredded (sub your favorite cheese)
Assembly
- 14 oz package of puff pastry thawed (should contain 2 portions)
- water for brushing
- 1 egg beaten
Instructions
- 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.
Notes
*I used Gruyere, however you could use almost any hard cheese.
