Puff pastry pinwheels with spinach and artichokes make the perfect lunch or appetizer. These yummy handheld sandwiches combine the flavors of creamy spinach and tangy artichoke with buttery and flaky puff pastry, resulting in a mouthwatering and savory treat. The pinwheels are very pretty and look gorgeous on a serving platter. They pack a flavorful punch that is sure to impress your party guests, but you can also make these for a quick lunch for 1-2 people.
These spinach and artichoke puff pastry pinwheels will be the first to disappear at your holiday party. Serve them on a platter with garlic bread bruschetta, sweet potato chicken nachos, or this baked brie bread.
What is puff pastry?
Puff pastry is a light, flaky, buttery pastry. It’s made by repeatedly layering dough and butter. It’s made by rolling out the dough and folding it over a layer of fat, then rolling and folding it again multiple times. This creates thin layers of dough that are separated by layers of fat, which results in a pastry that puffs up when baked, giving it the name “puff” pastry.
The high-fat content in puff pastry, usually butter, creates steam when it bakes. This steam gets trapped between the layers of dough, causing them to separate and rise, resulting in a light and airy texture. The layers of butter also contribute to the rich flavor and crispness of the pastry. It’s often used to make turnovers and other dessert and breakfast pastries and can be made sweet or savory.
Ingredients
- 4 ounces spinach artichoke & parmesan dip
- 1 large egg whisked
- 1 tablespoon water
- 1 package puff pastry sheets defrosted
- 1/2 cup grated parmesan cheese
- 1/2 can quartered artichokes chopped into bite-size pieces
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon Freshly cracked black pepper
Instructions
STEP ONE: Preheat the oven and make the egg wash. Preheat the oven to 400 degrees. Make the egg wash. Make the egg wash by whisking together the egg and water. Set aside until ready to use.
STEP TWO: Prep the puff pastry. Roll out the thawed puff pastry on a lightly floured surface to flatten the seams. Brush the surface with the egg wash.
STEP THREE: Layer the puff pastry. Take the spinach artichoke & parmesan dip, and using a spatula, carefully spread 4 ounces or about 3/4 of the container on top of the puff pastry. Leave a little bit of space around the edges. Sprinkle with chopped artichokes and parmesan cheese. Sprinkle just a little bit of nutmeg, and a few cracks of black pepper over the surface of the pastry.
STEP FOUR: Roll the pinwheels. Starting on the short side that’s covered with filling, roll up the pastry like a jellyroll.
STEP FIVE: Bake. Line two baking sheets with parchment. Slice the roll into ½-3/4 inch slices and place them on the prepared sheets. Bake for 15-20 minutes or until they’re golden.
STEP SIX: Serve. These pinwheels are best served warm.
Tips and Recipe Notes
- Make sure that your puff pastry sheets are properly defrosted before using them. Follow the instructions on the package for the best results.
- Roll out the puff pastry on a lightly floured surface to flatten any visible seams, creating a smooth and even surface for the filling.
- Leave a small border around the edges when you spread the filling so it doesn’t ooze out while baking.
- Feel free to experiment with different ingredients. You can add cooked bacon, diced bell peppers, or even a sprinkle of shredded mozzarella cheese. Go ahead and try your favorites.
How to Store Leftovers
If you happen to have any leftover pinwheels, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days.
Can I freeze leftovers?
Absolutely! Puff Pastry Pinwheels with Artichoke Dip can be frozen for later. Place the cooled pinwheels in a freezer-safe container or Ziploc bag and freeze for up to 2 months. Thaw them in the refrigerator overnight, and then reheat them in the oven until warmed through.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare these pinwheels ahead of time to save you some effort on the day you plan to serve them. Follow the recipe instructions until the point where you slice the roll into pinwheels. Instead of baking them immediately, cover the sliced pinwheels with plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake, simply place them on a baking sheet and follow the baking instructions.
Can I make this gluten-free?
You can buy or make gluten-free puff pastry. Be sure to check your other ingredients for the possibility of gluten as well. In most cases, it will only be the puff pastry that you need to consider, but there’s a chance your dip could contain gluten as well.
FAQs
Of course! You can use all varieties of creamy dips in this recipe, or make your own filling!
Yes! You can prepare these pinwheels right up until you bake them, then place them in an airtight container and freeze them for up to 2 months. Let them thaw in the fridge, then bake as directed.
Yes. You can brush these with milk instead, but keep an eye on them. If they look like they’re browning up too much, tent them with a piece of foil.
More Pinwheel Recipes
Puff Pastry Pinwheels
Ingredients
- 4 ounces spinach artichoke & Parmesan dip
- 1 large egg whisked
- 1 tablespoon water
- 1 package puff pastry sheets defrosted
- 1/2 cup grated parmesan cheese
- 1/2 can quartered artichokes chopped into bite-size pieces
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon Freshly cracked black pepper
Instructions
- Preheat the oven and make the egg wash. Preheat the oven to 400 degrees. Make the egg wash. Make the egg wash by whisking together the egg and water. Set aside until ready to use.
- Prep the puff pastry. Roll out the thawed puff pastry on a lightly floured surface to flatten the seams. Brush the surface with the egg wash.
- Layer the puff pastry. Take the spinach artichoke & Parmesan dip and using a spatula carefully spread 4 ounces or about 3/4 of the container on top of the puff pastry. Leave a little bit of space around the edges. Sprinkle with chopped artichokes and parmesan cheese. Sprinkle just a little bit of nutmeg, and a few cracks of black pepper over the surface of the pastry.
- Roll the pinwheels. Starting on the short side that's covered with filling, roll up the pastry like a jellyroll.
- Bake. Line two baking sheets with parchment. Slice the roll into ½-3/4 inch slices and place them on the prepared sheets. Bake for 15-20 minutes or until they're golden.
- Serve. These pinwheels are best served warm.
Notes
- Make sure that your puff pastry sheets are properly defrosted before using them. Follow the instructions on the package for the best results.
- Roll out the puff pastry on a lightly floured surface to flatten any visible seams, creating a smooth and even surface for the filling.
- Leave a small border around the edges when you spread the filling so it doesn’t ooze out while baking.
- Feel free to experiment with different ingredients. You can add cooked bacon, diced bell peppers, or even a sprinkle of shredded mozzarella cheese. Go ahead and try your favorites.
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