I’m still exploring the various ways I can use puff pastry. I know it isn’t exactly healthy (think of all of those buttery layers of pastry…yum!), but it is a pretty handy thing to have lying around in the freezer. If guests are coming around you can quickly whip up a few snacks with stuff in your fridge and a sheet of puff pastry.
I’ve always loved the way pin wheel sandwiches look because you can see all of the different layers of food. I’ve never tried making a pin wheel sandwich, but recently I made some pin wheel snacks using puff pastry. The recipe was on the back of the box and the picture of this perfect pin wheel was too hard to resist.
Now before I actually show you the pictures of my finished product, I wanted to tell you about a couple of mistakes that I did while making these. If you keep these in mind, I promise you pin wheel perfection!
1. Make sure you finely dice your stuffing. If you are using big chunks of meat or fruit, they will ooze out while baking.
2. Put a small amount of stuffing half way up the puff pastry sheet. If you fill it up too much and to the edge, leakage will occur.
3. Ensure that you have a sharp knife so that you can cut through the puff pastry log with ease.
1 puff pastry sheet
1 tbsp water
1/4 cup of mozzarella and cheddar cheese mixture
1/2 cup of frozen chopped spinach, thawed and drained of excess liquid
1/4 cup of cooked chicken, shredded
2 tsp red chili flakes
1 tsp salt
Pre-heat oven to 400 degrees.
Thaw pastry sheet at room temperature for 20-25 minutes or until easy to handle. Line a cookie sheet with parchment paper.
Stir egg and water in a small bowl. Combine cheese, spinach, chicken, chili and salt in a bowl.
Unfold pastry sheet on a lightly floured surface. Top with cheese, chicken and spinach mixture. Starting at the short side closest to you, roll up pastry like a jelly roll. Cut into small slices. Place slices cut-side down on the baking sheet. Brush with egg mixture.
Bake for 15 minutes or until golden brown.