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Cheesy Spinach and Sriracha Pinwheels

cheese pinwheels
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Flaky, savory, and with just enough heat to tingle the taste buds, these oven baked pinwheels can be served as a snack or as a party food.

Ingredients

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  • 2 sheets frozen puff pastry, refrigerated and thawed overnight
  • 1/4 cup sriracha sauce
  • 2 cups baby spinach, shredded
  • 2 cups freshly grated cheddar, parmesan, or Gruyère cheese
  • Salt and pepper, to taste

Instructions

  1. Cut a piece of plastic wrap that’s about 3 to 4 inches wider and longer than the puff pastry, and lay it on a flat surface.
  2. Place one puff pastry sheet in the center the plastic wrap and use a rolling pin to lightly flatten the pastry. This is to prevent the puff pastry from getting too airy and puffed up. Gently (do not press too hard) roll over it a few times until the puff pastry is slightly longer and wider.
  3. Brush 2 tablespoons of the sriracha sauce on the puff pastry, leaving ½ an inch clear around the edges.
  4. Next, add half of the spinach on top of the sriracha sauce, leaving ½ an inch clear around the edges.
  5. Finally, sprinkle half of the cheese on top, leaving ½ an inch clear around the edges. If you need to, turn the pastry so the longer side is facing you.
  6. Starting from the bottom of the long side, begin to roll the pastry. Keep rolling until you have reached the other end and the pastry looks like a log.
  7. Tightly wrap the log in the plastic wrap and place it in the fridge, making sure it sits flat, and refrigerate for 25 minutes. Repeat the same steps for the other puff pastry and remaining ingredients.
  8. Preheat your oven to 375ºF and prep one large baking sheet by lining it with parchment paper.
  9. Take the logs out of the fridge and unwrap them.
  10. Using a bread knife or other serrated knife, cut ½-inch thick pinwheels, which should give you about 26 to 30 pinwheels.
  11. Gently place the pinwheels on the cooking trays, leaving about 1 inch of space between each pinwheels, so they don’t stick together during the baking process.
  12. Bake in the oven for 17 to 25 minutes, until the pastry is golden brown and the cheese melted and bubbling.
  13. Turn the oven off, take the pinwheels out and leave to cool for 5 minutes.
  14. Transfer the pinwheels to a serving tray and enjoy!

Notes

Leftovers: Store the leftovers in an airtight container and leave them on your countertop for up to 2 days. You can also store the container in the fridge for up a week and reheat the pinwheels for a few minutes in the oven at 375ºF.

To freeze the pinwheels, please refer to the section in the post about freezing.

Nutrition

Find it online: https://pickledplum.com/pinwheels/

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