Store-bought puff pastry rolled around cheese and spinach makes for easy, elegant, irresistible Muenster and Spinach Pinwheels! No matter the occasion, Puff Pastry Appetizers are always a hit.
With just a few simple ingredients and some tips on how to work with puff pastry, you’ll dazzle everyone who samples these, whether as a snack, at a cocktail party, luncheon, tailgate or dinner party! Pinwheel Recipes are simple and impressive!
Muenster and Spinach Pinwheels
Oh, boy, these Muenster and Spinach Pinwheels were marvelous! Even the two cold leftover cheesy pinwheels I found in the fridge after our book club meeting tasted amazing. This is an uncomplicated recipe that yields an impressive, gourmet appetizer. Just use a good quality puff pastry and you’ll receive high praise with minimal effort.
You can shake up the cheese or add a layer of prosciutto. The options are endless. If you’re hosting any sort of gathering this year, you will want to whip up a batch of this puff pastry appetizer. They won’t disappoint.
- When you spread the toppings over the puff pastry, you’ll want to leave about a 1/2-inch gap clear of toppings at one long side so the puff pastry will adhere to itself after it’s rolled.
- The egg wash works both as glue for where the puff pastry meets after rolling as well as a glaze to assist with sheen and browning. This is one of those Pinwheel Recipes that will always draw rave reviews!
More Puff Pastry Recipes You’ll Love:
Easy puff pastry appetizers are ideal for entertaining. Using the shortcut of store-bought puff pastry is the key to making simple starters for any gathering. I’ve also served these extremely popular Spinach Feta Pinwheels as well as Pepperoni Pinwheels. Crazy for Crust shared her version of tasty Cheesy Pepperoni Pinwheels, and I’ve been craving these Cheesy Mushroom Puff Pastry Bites from Well Plated.
Used in This Recipe:
- French Rolling Pin – I prefer this tapered rolling pin over the classic
- Half Sheet Pan – I like this heavy duty pan as it doesn’t warp
- Roul-Pat – I use this to roll out puff pastry, pie crusts, and bread dough. It makes cleanup a breeze!
- 1 egg
- 1 tablespoon water
- 1/2 cup shredded Muenster
- 1/4 cup grated Parmesan
- 1/8 tsp. garlic powder
- 1 sheet puffed pastry (I used Dufour brand), thawed in refrigerator
- 10 ounce box frozen chopped spinach, thawed and squeezed very, very dry
- Preheat oven to 400º. Line two baking sheets with parchment and set aside.
- Beat egg and water together in a small bowl; set aside.
- Stir Muenster, Parmesan and garlic powder together. Set aside.
- Lightly flour work surface. Unfold thawed puff pastry and roll lightly with a floured rolling pin. Brush surface with beaten egg. Top with cheese mixture, then evenly top with thawed spinach.
- Starting at the short end, roll up like a jelly roll. Slice at 1/2 inch intervals and place rounds on baking sheets. Brush with egg wash.
- Bake 15 minutes or till golden brown. Remove to wire racks and let cool 10 minutes before serving.
Remember that puff pastry bakes best in a hot oven and when the puff pastry is cold. Put your cut pinwheels into the refrigerator to chill a bit if needed before baking.
Serving Size:1 pinwheel
Amount Per Serving: Calories: 61Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 70mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 3g
Text and photos updated in 2019. The original post was shared in December 2012.