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cheesy broccoli pastry pinwheels

Broccoli Cheddar Pinwheels

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Prep Time 15 minutes
Cook Time 18 minutes
Resting Time 5 minutes
Total Time 38 minutes
Course Appetizer
Cuisine American
Servings 12 pinwheels

Equipment

  • 1 sheet pan
  • 1 Parchment paper
  • 1 medium mixing bowl
  • 1 Small saucepan
  • 1 Wooden spoon
  • 1 Whisk
  • 1 Rolling Pin
  • 1 pastry brush
  • 1 Chef's knife
  • 1 Cutting board
  • 1 measuring cup
  • 4 Measuring spoons

Ingredients
  

  • 1 sheet puff pastry thawed
  • 1 cup broccoli florets finely chopped
  • 1 tablespoon unsalted butter melted
  • 1 tablespoon olive oil
  • 1 small shallot finely minced
  • 1 clove garlic finely minced
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1/2 teaspoon kosher salt divided
  • 1/4 teaspoon black pepper
  • 1 cup sharp cheddar cheese shredded
  • 2 tablespoons Parmesan cheese grated
  • 1 large egg beaten
  • 1 teaspoon water

Instructions
 

  • Preheat the oven to 400°F and line a sheet pan with parchment paper.
  • Warm olive oil in a small saucepan over medium heat, add the shallot and cook until translucent, 2 to 3 minutes.
  • Stir in the garlic and cook until fragrant, 30 seconds.
  • Add the chopped broccoli, 1/4 teaspoon salt, and black pepper, and sauté until bright green and just tender, 2 to 3 minutes, then let cool 5 minutes.
  • In a mixing bowl combine the cooled broccoli mixture with cheddar, Parmesan, Dijon, red pepper flakes (if using), and melted butter, tossing until evenly coated.
  • Lightly flour the work surface and roll the puff pastry into a 10-by-12-inch rectangle.
  • Spread the broccoli-cheddar filling evenly over the pastry, leaving a 1/2-inch border on one long edge.
  • Brush the border with a little beaten egg to help seal.
  • Starting from the opposite long edge, roll the pastry into a tight log, ending at the egg-washed edge, and pinch to seal.
  • Freeze the log for 10 minutes to firm up for cleaner slices.
  • Whisk the remaining beaten egg with water to make an egg wash.
  • Slice the chilled log into 12 equal rounds and arrange cut-side up on the prepared sheet, spacing 1 inch apart.
  • Brush tops lightly with egg wash and sprinkle with the remaining 1/4 teaspoon salt.
  • Bake until puffed and deep golden, 16 to 18 minutes.
  • Cool on the pan for 5 minutes before serving.

Notes

For best results, keep the puff pastry cold so it rises properly; chilling the filled log before slicing prevents squashing and helps create neat spirals. Chop broccoli very finely so it cooks quickly and spreads evenly, and be sure to cool the sautéed mixture before adding cheese to avoid premature melting. You can substitute thawed, well-squeezed frozen broccoli and swap cheddar for Gruyère or pepper jack. Leftovers reheat well in a 350°F oven for 6 to 8 minutes; avoid microwaving to keep them crisp. Adjust seasoning to taste, and add a squeeze of lemon or a pinch of lemon zest for brightness if desired.
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