Puff Pastry Spinach And Artichoke Pinwheels Recipes

SPINACH AND ARTICHOKE PINWHEELS

Steps:

• Stir together the artichoke hearts, spinach, mayonnaise, cheeses, onion powder, garlic powder, white pepper, salt. Set aside.
• Roll out one sheet of the puff pastry. Brush the extra virgin olive oil over the puff pastry sheet. Spread half of the spinach mixture onto the puff pastry sheet leaving a one inch margin on each side.
• Roll up sheet tightly. Wrap in plastic wrap.
• Repeat with second puff pastry sheet.
• Place in freezer for 20-30 minutes. Just long enough for the ingredients to solidify, but not so hard you can't cut through it.
• Preheat oven to 400°F. Remove rolls from the freezer and cut into 1-inch thick slices (approximately 12 per roll).
• Place slices onto a rimmed baking sheet lined with parchment paper.
• Bake for 15 minutes or until puffy and lightly browned. Allow to stand for 3-5 minutes before serving.
• If you've tried this recipe, make sure to come back and let us know how it was in the comments or ratings.

PUFF PASTRY SPINACH AND ARTICHOKE PINWHEELS

Steps:

• Preheat oven to 425℉. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
• In a large bowl combine the cream cheese, sour cream, mozzarella cheese, parmesan cheese, grated onion, minced garlic, salt and pepper. Stir together.
• Add in the spinach and artichokes. Stir until all combined.
• Spread out the puff pastry, pressing to even out the fold marks, so that there are two whole sheets of pastry.
• In a small bowl combine the egg and the water. Mix with a fork. Brush this onto the top of the puff pastry. Spread a layer of the spinach artichoke dip on the puff pastry.
• Carefully roll it up and using a sharp knife cut into one inch sections. Lay onto the prepared baking sheet. Brush the top of the pinwheels with the egg wash.
• Bake for about 20 minutes. Will be slightly golden. Remove from the oven and allow to cool for a couple minutes. Best when served warm.

SPINACH IN PUFF PASTRY

Steps:

• Preheat the oven to 375 degrees F.
• Heat the butter in a saute pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg, and pignolis. Mix well.
• Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border. Brush the border with the egg wash. Roll out the second piece of puff pastry on a floured board until it's an inch larger in each direction. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork. Brush the top with egg wash but don't let it drip down the sides or the pastry won't rise. Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer to a cutting board and serve hot.

ARTICHOKE-SPINACH PINWHEELS

Steps:

• In a small bowl, combine the first seven ingredients. Unfold puff pastry. Spread the artichoke mixture over each sheet to within 1/2 in. of edges. Roll up jelly-roll style. Wrap in plastic; freeze for 30 minutes., Using a serrated knife, cut each roll into 12 slices. Place cut side down on greased baking sheets. Bake at 400° for 18-22 minutes or until golden brown.

SPINACH AND ARTICHOKES IN PUFF PASTRY

Steps:

• Drain spinach well press between paper towels.
• Mix everything except puff pastry.
• thaw pastry room temperture 30 minutes.
• Unfold on a lightly floured table.
• Spread about 1/4 of the spinach mixture over pastry leaving a 1/2 inch border.
• Roll up jellyroll fashion.
• press to seal seam.
• Wrap in plastic wrap.
• Repeat with remaining pastry and spinach mixture.
• Freeze 1/2 hour.
• Cut into 1/2 inch thick slices (can be frozen up to 3 months).
• Bake 400* for 20 minutes or golden brown.