Pinwheel Recipe with Puff Pastry

Thaw puff pastry at room temperature for about 30 minutes or until it is easy to unfold.

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 logs for about an hour or until they are firm but not completely frozen. If you freeze them all the way, let them thaw slightly so they will be easier to cut.

Preheat oven to 425º.

Slice into ½ inch slices and place on parchment lined baking sheet. Brush with egg wash.

Bake for 20-25 minutes until golden brown. Serve warm or at room temperature.

Barbara’s Tips + Notes

Use a serrated knife to cut the pinwheels to make a clean cut.

You can freeze these in a log or cut in slices and freeze the slices so that you take out just as many as you need.

Check the time on baking as the thinner they are the less time they will take. Remove when they are golden brown.

You can leave out the meat for a delicious vegetarian appetizer.

For the flakiest pinwheels, use a puff pastry that is made with butter like dufour or Trader Joes.