Puff Pastry Pinwheels with Spinach and Prosciutto
Spinach, sun-dried tomatoes, and prosciutto get rolled into a flaky butter puff pastry for a savory pinwheel that skips the cream cheese most versions rely on. Make the log ahead and keep it in the freezer, so all that's left to do is slice, bake, and serve, about 20 minutes start to finish.
Equipment
Ingredients
- 1 puff pastry sheet
- 10 ounces frozen spinach (thawed and squeezed completely dry)
- ½ cup sun dried tomatoes (drained, chopped and patted dry)
- ½ cup mayonnaise
- ½ cup parmesan/asiago cheese (grated)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon pepper
- 6 thin slices prosciutto
- 1 egg (beaten with 1 tablespoon water)
Instructions
- Thaw puff pastry at room temperature for about 30 minutes or until it is easy to unfold.
- Drain all the liquid out of the spinach.
- In a medium bowl, stir together the spinach, sun-dried tomatoes, mayonnaise, cheese, and seasonings. Cover and refrigerate until ready to use.
- Unfold a sheet of pastry and place on a lightly floured surface. Roll it into a 12 x 18 inch rectangle. Spread the spinach mixture evenly over the pastry sheet leaving a ½ inch border along the longer sides. Cover the spinach mixture with thin slices of prosciutto.
- Starting at a longer side, roll the pastry tightly and pinch the seam at the end. Wrap with plastic wrap. Freeze the log for about an hour or until it is firm but not completely frozen. If you freeze it all the way, let it thaw slightly so it will be easier to slice.
- Preheat the oven to 425º.
- Slice into ½ inch slices and place on parchment lined baking sheet. Brush with the egg wash.
- Bake for 15-20 minutes until golden brown. Serve warm or at room temperature.
Video
Barbara's Notes + Tips
- If using Pepperidge Farm puff pastry, note it comes two sheets to a box. Split the filling between both sheets instead of using it all on one.
- Freeze the log for about an hour before slicing, a serrated knife will give you the cleanest cut without squishing the filling.
- You can freeze the whole log or slice it first and freeze individual pieces, so you only bake what you need.
- Baked pinwheels keep well in an airtight container at room temperature overnight.
- For the flakiest pinwheels, use a puff pastry that is made with butter.
Nutrition
Serving: 1serving | Calories: 94kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 95mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1147IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
