Muenster and Spinach Pinwheels
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!
Why You Must Make
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.
- Using packaged puff pastry makes for quick, out-of-this-world appetizers, whether for pinwheels, baked brie or savory tarts. But knowing the best way to store, prepare and bake with puff pastry helps your recipes turn out perfectly every single time.
- PRO-Tip: Purchase a high-quality frozen puff pastry. Check for butter in the ingredients. Brands using oils instead of butter will not taste nearly as good. The butter-based brands will cost more, but they’re definitely worth the higher price. I use (affiliate links) Dufour brand, but Trader Joe’s occasionally carries a less expensive version around the holidays. I find Dufour at Whole Foods and Fresh Market locally.
- Defrost your puff pastry as directed on the package. Keep it in the refrigerator until ready to layer on the toppings.
- Work on a lightly floured silicone baking sheet when rolling out my puff pastry. Note: you don’t want to cut on this surface.
- Dust your work surface with a little flour to prevent sticking.
- 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 recipes that will always draw rave reviews!
- PRO-Tip: The simple rule is to have the dough COLD and the oven HOT. This will ensure that it “puffs” to the fullest when baking these Spinach Muenster Pinwheels.
- Therefore, you may need to rechill the pinwheels before popping them in the oven, as the puff pastry can warm up as you work with it.
- This recipe is baked at 400º, which is an ideal heat for baking puff pastry.
Frequently Asked Questions
Yes, you can make these the night before, store them unbaked in an airtight container with plastic wrap separating the layers and covering the top. Just bake as directed, adding on a minute or two if needed to the baking time.
Or you can bake them the night before, and store them in an airtight container in the refrigerator after they’ve cooled. Just reheat briefly in a 375-degree oven until heated through.
Yes, the leftovers can be frozen for a month or so if kept in an airtight container. Bake right from the freezer adding on a few more minutes to compensate for their frozen state.
Store leftovers in an airtight container in the refrigerator for up to 4 days. They can be frozen also, as mentioned above.
You May Also Like:
- Cheesy Mushroom Puff Pastry Bites from Well Plated
- Spinach Feta Pinwheels
- Cheesy Pepperoni Pinwheels
- Prosciutto Gruyere Pinwheels
- More of my Best Appetizer Recipes
- 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.
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Serving Size:1 pinwheel
Amount Per Serving: Calories: 61Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 70mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 3g