Spinach Mushroom and Cheese Puff Pastry Pinwheels
These Puff Pastry Pinwheels are simple treats for an evening tea or a party appetizer. Spinach, mushroom and cheese are rolled in the puff pastry sheets and cut into small slices and baked in the oven. You can substitute the mozzarella and fontina cheese with any of your favorite cheese. I got the idea of making this dish when I was watching Paula Deen’s show. They are colorful and bite size so kids will definitely like it. You can serve it with ketchup or hot and sweet sauce or by itself. Here you go…
Preparation time: 60 minutes
Cooking time: 20 minutes
No. of servings: 12 to 14
- One package puff pastry sheet, thawed (I used Pepperidge Farm)
- Frozen chopped spinach (thawed)- 8 oz (225 gram)
- Finely chopped mushroom – 1 cup
- Mozzarella cheese – 1/3 cup
- Fontina cheese – 1/3 cup
- Butter – 3 tbsp
Method of Preparation:
- Thaw the pastry sheets and frozen spinach for 30 to 40 minutes in room temperature.
- Preheat oven to 400ºF.
- Heat a tbsp of butter in a pan and saute mushrooms until tender and cooked.
- Squeeze water from spinach and saute in the same pan with a teaspoon of butter.
- Saute for 4 to 5 minutes until water evaporates and spinach is a little shrunk..
- Stir together spinach, mushroom and cheese in a bowl.
- Sprinkle some all purpose flour and roll the pastry sheet to a rectangle shape.
- Melt the remaining butter and brush it over pastry sheet and spread half the spinach and cheese mixture.
- Roll the pastry sheet starting from the long side just like how you roll for cinnamon bun. Repeat the same procedure with the rest of the pastry sheet and spinach cheese mixture.
- Refrigerate the rolls for 30 to 40 minutes. Cut into 1/4 inch thick slices.
- Place it on a baking sheet lined with parchment paper.
- Bake for 20 minutes or until brown. Serve hot with ketchup or hot sauce.