Spinach Mushroom Cream Cheese Pinwheels
Equipment
- 1 large skillet
- 1 Baking sheet
- 1 parchment paper sheet
- 1 Mixing bowl
- 1 Wooden spoon
- 1 Chef's knife
- 1 Cutting board
- 1 Silicone spatula
- 1 pastry brush
- 1 Rolling Pin
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 cup mushrooms finely chopped
- 2 cups baby spinach chopped
- 2 cloves garlic minced
- 1/4 teaspoon red pepper flakes optional
- 1/2 teaspoon kosher salt divided
- 1/4 teaspoon black pepper
- 4 ounces cream cheese softened
- 1/4 cup sour cream
- 1/2 cup shredded mozzarella
- 2 tablespoons grated Parmesan
- 1 tablespoon fresh parsley chopped
- 1 sheet puff pastry thawed
- 1 large egg beaten
- 1 teaspoon water
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Heat olive oil and butter in a large skillet over medium heat until the butter melts and foams.
- Add chopped mushrooms, 1/4 teaspoon salt, and black pepper, and cook until the mushrooms release liquid and it evaporates, about 5 minutes.
- Stir in garlic and red pepper flakes and cook until fragrant, about 30 seconds.
- Add chopped spinach and cook, stirring, until wilted and dry, about 2 minutes, then transfer mixture to a bowl and let cool 5 minutes.
- Mix in cream cheese, sour cream, mozzarella, Parmesan, remaining 1/4 teaspoon salt, and parsley until smooth and combined.
- Lightly flour the counter and gently roll the puff pastry sheet to a 10x12-inch rectangle.
- Spread the filling evenly over the pastry, leaving a 1/2-inch border on one long edge.
- Roll the pastry up tightly from the opposite long edge into a log, sealing the seam with a little beaten egg.
- Freeze the log for 10 minutes to firm up for cleaner slicing.
- Mix the beaten egg with water to make an egg wash.
- Slice the chilled log into 16 even rounds using a sharp knife with gentle sawing motions.
- Arrange slices cut-side up on the prepared baking sheet, spacing them 1 inch apart.
- Brush tops lightly with egg wash.
- Bake until puffed and deeply golden, 16 to 18 minutes.
- Cool on the sheet for 5 minutes, then transfer to a rack to rest 5 more minutes before serving.
Notes
Make sure the mushroom-spinach mixture is as dry as possible to prevent soggy pinwheels; cook off moisture and let it cool before mixing with cheeses. Thaw puff pastry in the fridge to keep the layers cold, and chill the rolled log before slicing for neat rounds. For a crisper base, preheat the baking sheet in the oven while it heats. You can assemble and freeze the unbaked log for up to 2 months; slice and bake from frozen, adding 2 to 4 minutes. Customize by adding cooked bacon bits, swapping mozzarella for feta, or sprinkling everything bagel seasoning on top before baking. Adjust salt if using salted butter or Parmesan with higher salinity.
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