Cooking On A Budget: Puff Pastry Pinwheels

Tuesday, December 20, 2011

Puff Pastry Pinwheels

Yum
I like the fact that all grocery stores carry the major brand of puff pastry.  There are two sheets per box and one sheet of puff pastry cut into 1/2 inch slices will yield twenty pieces.  With two you get forty! Here are some very simple ideas and recipes.  You can elect to do them as pinwheels (1/2 slices) or, leave it in roll form like a stuffed bread.

You can make savory pinwheels or sweet pinwheels. They make a quick, easy and inexpensive hors' d'oeuvres for any kind of party.  Pass them around on a tray or place on your buffet table.  Your guests will love them!  In this posting the recipes are savory.  I will get together some sweet pinwheel recipes and post another day. Please enjoy.


Baking time for 1/2 inch pinwheels is approximately 15 minutes in a preheated 400 degree oven to achieve a nice golden brown. If you leave it whole the baking time is longer.  About 40 minutes to an hour to ensure that the pastry dough is thoroughly baked between.  If the dough has risen and browned, you might want to tent it in foil for the balance of baking time.

I like to make Spanikopita pinwheels. These are really easy and very inexpensive to make
1 sheet puff pastry dough
For the filling:
1 box frozen spinach (thawed and the excess water squeezed out)
3/4 lb. crumbled feta cheese
3-4 cloves garlic finely minced
1 shallot finely minced
1 egg and 1 tbsp. water - whisked for an egg wash.
Olive oil - about 1 tbsp.

Line a baking sheet with parchment paper. (Or lightly grease a baking sheet.)  Preheat your oven to 400 degrees.

In a saute pan drizzle about 1 tbsp. olive oil in the pan. Heat the oil over medium low heat.  Add in the shallot and cook until translucent. Add in the garlic and the spinach and give this a good stir. Reduce the heat to low and cook for about 2 minutes.  Next add in the Feta cheese, stir and then take the pan off the heat.

While the mixture is cooling, prepare the dough. Spread the cooled mixture over the pastry and roll up.  Press the end of the dough down.  Brush the outside with the egg wash. With the seam side down, cut slices about 1/2 inch thick and lay them on your baking sheet. Bake for about 15 minutes.


Italian Pinwheels
1 sheet puff pastry dough
8 slices of Pepperoni - the larger slicing variety
6 slices Provolone cheese
1 medium sized jar of whole roasted red peppers
1 egg and 1 tbsp. water for eggwash

Make sure you drain, rinse and dry the red peppers.  Layer the Provolone cheese on the pastry overlapping if necessary.  Next the pepperoni and lastly the red peppers.  Roll up the puff pastry and make sure to press the seam down.  Brush with the egg mixture and with the seam side down cut slices about 1/2 inch thick and lay them on your baking sheet.  Bake for 15 minutes in a preheated 400 degree oven.


Caramelized Onion Pinwheels
1 sheet puff pastry dough
2 large sweet onions - sliced about 1/4 inch thick
2 tbsp. butter
1 tbsp. Balsamic vinegar
1 tsp. light brown sugar (or white will work also)

In a bowl mix the following ingredients together and set aside.
3 oz. cream cheese - room temperature
3 tsp. granulated garlic
1 tbsp. half and half or milk
2 tsp. fresh chives - minced
2 tsp. fresh dill - minced
1/4 tsp. white pepper
1/8 tsp. salt

 In a saute pan melt the butter over medium low heat. Add in the sliced onions and the sugar.  Stir to coat.  Cook the onions down, stirring and allow them to caramelize to a nice golden brown. Add in the balsamic vinegar, stir and cook for about 3-4 minutes more.  Remove the pan from the heat and allow to cool.

Take the cream cheese mixture and spread an even layer on the pastry dough.  Then top with the caramelized onions and spread them over the dough.

Roll up the puff pastry and make sure to press the seam down.  Brush with the egg mixture and with the seam side down cut slices about 1/2 thick and lay them on your baking sheet.  Bake for 15 minutes in a preheated 400 degree oven.

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