Delight's Bites: Pastry Pinwheel Appetizers

So this post is going to be a 2-for-1 deal because I'm going to share TWO different versions of the same appetizer: Spinach Asiago pinwheels, AND Garlic Cheddar Pinwheels. Well, really it's like an infinite amount of different appetizers from one recipe since you can take this idea and recreate it a million different ways with all kinds of different ingredients and flavors rolled up inside of them (lots of ideas listed at the bottom of this post too).

This recipe uses puff pastry; I just use the frozen kind at the market, because it is so much easier than making it at home and doesn't taste any less than homemade. Plus you get TWO sheets of puff pastry in one box- so you can either double the recipe of your favorite flavor below, or you can make each one.

I made these for a New Year's Eve Party. Now, it's a great time to share them, though, because the Super Bowl is nearing and I think these will make a great super bowl party snack! This is one that both guys and girls like :)

Spinach-Cheese Pinwheels:

1 sheet Puff Pastry, THAWED (buy the frozen kind at the supermarket. They usually come in a box with 2 puff pastry sheets. But BE SURE to let yours thaw before starting this)
1 large Egg + 1 Tbsp Water
1 package Spinach (again, just buy the frozen box at the supermarket), thawed and WELL DRAINED (really squeeze all the liquid out of it)
3/4 cup shredded Cheese- you can use any type you like, but I used Asiago here! Some other yummy options are: Mozzarella, Gruyere, or Muenster.
1/4 cup grated Parmesan Cheese
1/8 tsp Garlic Powder
AP Flour for work surface

Garlic-Cheddar Pinwheels:

1 sheet Puff Pastry, THAWED (buy the frozen kind at the supermarket. They usually come in a box with 2 puff pastry sheets. But BE SURE to let yours thaw before starting this)
1 large Egg + 1 Tbsp Water
2 Tablespoons minced Garlic
1 cup shredded Cheddar Cheese
1/4 cup grated Parmesan Cheese
AP Flour for work surface

Spinach-Cheese Pinwheels:

Preheat oven to 400 degrees Fahrenheit.

Lay one sheet of pastry dough on a well-floured surface, and roll out using a rolling pin into a large rectangle.

Beat together egg and water in one bowl or cup. Mix shredded cheese, grated parmesan, and garlic powder in a separate bowl.

Paint egg wash onto rolled out pastry sheet. (reserve a little for later use)
Squeeze all liquid out of defrosted spinach. Spread evenly across the pastry sheet.
Sprinkle cheese mix evenly over top of spinach layer.

Starting at a short side of the rectangle, roll up. Seal well (use a little egg wash if you need to, in order to seal up the seam.)

Slice into 1/2 inch pinwheels (makes about 22)

*HELPFUL HINT: when I make cinnamon rolls I like to use floss to slice through the dough-y roll. HOWEVER, that does NOT work with these because the floss doesn't slice through the spinach, so it grabs it and pulls out the spinach instead. Unfortunately you have to use a sharp serrated knife and saw gently for each pinwheel. Use more back and forth motion and less pressing down motion to preserve the best shape & swirl of your pinwheels.

Lay them out onto a baking sheet with parchment paper or a silicone baking mat. Brush tops lightly with remaining egg wash (this help them maintain a glossy appearance after they've cooked)

Bake at 400 degrees for 15 minutes, or until they turn golden brown.

Transfer to wire rack and allow to cool slightly before serving.

Garlic-Cheddar Pinwheels:

Preheat oven to 400 degrees Fahrenheit.

Lay one sheet of pastry dough on a well-floured surface, and roll out using a rolling pin into a large rectangle.

Beat together egg and water in one bowl or cup.

Paint egg wash on rolled out pastry sheet. (reserve a little for later use)
Spread minced garlic evenly across the pastry sheet.
Sprinkle cheddar & parmesan evenly over top of garlic layer.

Starting at a short side of the rectangle, roll up. Seal well (use a little egg wash if you need to, in order to seal up the seam.)

Slice into 1/2 inch pinwheels (makes about 22)

*HELPFUL HINT: when I make cinnamon rolls I like to use floss to slice through the dough-y roll. That DOES work like magic with these too! It doesn't work with spinach (as stated earlier) but

using floss to slice the pinwheels works GREAT here.

Lay them out onto a baking sheet with parchment paper or a silicone baking mat. Brush tops lightly with remaining egg wash (this help them maintain a glossy appearance after they've cooked)