Vegetarian puff pastry pinwheel recipes

Video Puff Pastry Pinwheel Puff Pastry Pinwheel recipe with spinach, sun-dried tomatoes, pesto and feta! These are super simple to make and make a great vegetarian appetizer for the holidays!Have you put together a menu plan for Thanksgiving yet? In case you’re deciding on an appetizer that can serve your company, try these Tomato and Tomato Dumplings! Simple to make and has a lot of deliciousness going on! My love for puff pastry is thought of for everyone. I always have a few sheets in the freezer because they are so versatile and in the event of a surprise company/guest I can always rely on them to make something delicious quickly. or savory, I simply love using puffs in my recipes. These savory pinwheels are the newest addition to my never-before-seen puff pastry recipe. Best of all, if you’re looking for a Thanksgiving morning treat, you can try these Puff Pastry Pumpkin Cinnamon Rolls. They are perfect for breakfast on a chilly morning and are also very easy to prepare. To cut the method short, I used frozen chopped spinach. You should be able to very efficiently use regular spinach once chopped but I wanted to make these in the minimum amount of time possible so I just bought frozen chopped spinach from the store food retail. to combine all the ingredients together! Read more: Vegetarian pasta recipes

Ingredients for Pinwheel Cake with Dried Potatoes and Spinach & Solar Dried Tomatoes

Puff Pastry Sheets – I always use pepperidge ranch pastry (not sponsored, I really love it)
Spinach – I used frozen spinach
Solar Dried Tomatoes – Use your favorite model (in case your favorite model has oil along with sun-dried tomatoes, don’t use oil)
Pesto – I used my favorite homemade pesto
Feta cheese- Brings delicious flavor to pinwheels
Garlic Powder – The result is garlic that makes every part taller!
Smoked paprika – optional but really helpful
Salt & pepper

As you can see, the ingredient checklist is very small for this recipe and I love such recipes for the holidays. There’s always a lot to do during these 12 months, so simple recipes like these come in handy. It is essential to freeze them to make cutting them easier.Can I prepay for these?You can also make these puff pastry pinwheels in advance. You’ll be able to both make a complete diary, clamp and freeze, or you’ll be able to simply pre-fill it and store it in the fridge. Whatever that means, doing the prep work upfront saves time on busy days! I used 2 puffs right here and got 48 pinwheels. You will most likely feel dependent on the thickness of the pinwheels. Store these sun-dried tomato and spinach pinwheels with your favorite dipping sauce – chutney, dumpling, ketchup, whichever you prefer!

Methodology

1- Thaw frozen spinach as directed on the product package. Then squeeze as much water as possible from the spinach. Press the spinach between two paper towels to dry then transfer to a bowl. Add minced sun-dried tomatoes to it.2- Add pesto, crumbled feta cheese, garlic powder, smoked paprika, salt and black pepper.3- Combine until all parts are well blended. Divide the mixture evenly into 2 components. Roll them just enough to even out the circumferences using a scraper. Read more: Vegetarian Asian recipes for dinner5- Fill the puff pastry sheets with the ready mixture leaving an inch border on all sides. combine with 2 tablespoons of water) together with then seal. Repeat with the opposite sheet of paper. 8- Wrap each log with cling film and freeze for 30 to 60 minutes. In the meantime, preheat the oven to 400 F.Immediately after cooling, shrink the logs to 1/4 inch pinwheels. I used to be able to get 48 pinwheels from 2 puff pastry diaries.Bake at 400 F for 20 minutes or until golden brown. Chances are you’ll hit them with egg wash earlier in baking for that extra shine (I didn’t).