Spinach and Gruyere Puff Pastry Pinwheels


I made these puff pastry pinwheels to serve as an appetizer for a class lunch potluck, and they were really quite nice. I used store bought puff pastry as I was making these at 6:00 in the morning, right before classes (I was worried that if I made them the night before, the puff pastry wouldn’t be as crisp and flaky) and they held up just fine until lunchtime.

The concept is pretty straightforward: roll out the puff pastry to a large rectangle, cover with toppings, roll everything up and slice into individual pinwheels before baking.  My spinach hadn’t thawed completely overnight, so in the morning I spent an embarassing amount of time just trying to thaw and dry out the spinach. However the end result was great; the spinach and gruyere cheese complimented each other really nicely. I had an extra sheet of puff pastry but had run out of spinach, so I experimented and topped it with sliced mushrooms and cherry tomatoes, shredded mozzarella cheese and a sprinkle of dried basil and those pinwheels turned out quite nicely as well!

Spinach and Gruyere Puff Pastry Pinwheels 

1 (10 oz) package frozen chopped spinach, thawed
1/2 cup shredded Gruyere cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon garlic powder
1 large egg
1 tablespoon water
1 sheet puff pastry, thawed

Preheat oven to 400 F. Line a rimmed baking sheet with parchment paper.

Wrap the spinach in a towel or paper towels and squeeze out as much excess moisture as you can. If you don’t, the puff pastry may end up soggy.

Combine the spinach, both cheese, the salt and pepper, and garlic powder in a medium bowl. In a small bowl, beat the egg and water together.

Place the sheet of puff pastry on a lightly floured work surface. Roll it into a roughly 12×12-inch square, lifting and turning as you go to ensure it’s not sticking. Brush a thin layer of the egg wash over the surface of the puff pastry, then spread the spinach/cheese mixture in an even layer.

Roll the puff pastry like a jelly roll and pinch to seal at the seam. Cut the roll into approximately 20 1/2-inch slices and place on the prepared baking sheet. Brush the tops of each lightly with the egg wash.

Bake for about 15 minutes, or until the pinwheels are golden brown.

Tracey’s Culinary Adventures, adapted from Pepperidge Farm

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