Presenter:  Becky

Introduction:

So I have a confession……I LOVE puff pastry! I just do! I love the buttery texture, the crispness when it is cooked, and the versatility of it.  You can put ANYTHING in it! This is one of my favorites– Parmesan and Spinach Pinwheels. And this version could not be any easier.

Resources:

  • rolling pin
  • flat spatula (for icing and baking)
  • cookie sheet
  • pastry brush
  • silicone non-stick baking sheet or parchment paper
Procurements:
  • 1 sheet puff pastry
  • 1 C spinach dip, prepared (jarred)
  • 1/2 C Parmesan cheese, grated
  • 1 egg, whisked
  • 1 T water
Operating Procedures:
 
Begin by following package instructions for thawing puff pastry sheet.
 
Preheat oven to 425 degrees.
 
Roll out puff pastry to about 1 inch wider on all sides than it is when thawed.  If the dough becomes too warm and soft, put back in the fridge for a few minutes to cool back down.  It will be very difficult to work with if it is too warm.
 IMG_2551
 
Snow White was helping me when I made these ;)

Snow White was helping me when I made these 😉

Whisk the egg and water together and then use a pastry brush to brush a thin layer all over the dough.  
 
Next, spread out the spinach dip, being sure to leave a one-half inch border on all sides.  
 
Roll the dough long ways into a log shape and cut into half inch size rounds.  Place on the baking sheet and brush the tops with the egg wash.  Then sprinkle the Parmesan cheese on the top of each round.
IMG_2556
 
Bake for 15-20 minutes, or until golden brown and bubbly.  
Parmesan Spinach Pinwheels
An easy and delicious appetizer, perfect for summer!
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Ingredients
  1. 1 sheet puff pastry
  2. 1 C spinach dip, prepared (jarred)
  3. 1/2 C Parmesan cheese, grated
  4. 1 egg, whisked
  5. 1 T water
Instructions
  1. Begin by following package instructions for thawing puff pastry sheet.
  2. Preheat oven to 425 degrees.
  3. Roll out puff pastry to about 1 inch wider on all sides than it is when thawed. If the dough becomes too warm and soft, put back in the fridge for a few minutes to cool back down. It will be very difficult to work with if it is too warm.
  4. Whisk the egg and water together and then use a pastry brush to brush a thin layer all over the dough.
  5. Next, spread out the spinach dip, being sure to leave a one-half inch border on all sides.
  6. Roll the dough long ways into a log shape and cut into half inch size rounds. Place on the baking sheet and brush the tops with the egg wash. Then sprinkle the Parmesan cheese on the top of each round.
  7. Bake for 15-20 minutes, or until golden brown and bubbly.
Notes
  1. This is a great appetizer to take on a picnic, or in our case, our favorite winery!
Five to Nine Creations http://www.fivetoninecreations.com/

Proposals:

This is a great appetizer to take on a picnic, or in our case, our favorite winery!

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