Description
Delicious Spinach and Ricotta Puff Pastry Pinwheels are a perfect appetizer or snack, featuring creamy ricotta cheese combined with fresh spinach, flavorful cheeses, and aromatic herbs, all wrapped in flaky puff pastry and baked to golden perfection.
Ingredients
Cheese and Filling
- 2 cups whole milk ricotta cheese (500 grams)
- 10 ounces baby spinach, roughly chopped (280 grams)
- 1 1/2 cups shredded Gruyère cheese, loosely packed (105 grams)
- 1/2 cup shredded Parmesan cheese, loosely packed (35 grams)
- 2 teaspoons minced garlic (2 cloves)
- 2 Tablespoons freshly minced chives (12 grams)
- Red pepper flakes, to taste
- Kosher salt & freshly ground black pepper, to taste
Dough and Finishing
- 2 sheets puff pastry, preferably all-butter, thawed (520 grams)
- 1 egg
Instructions
- Preheat and Prepare Pan: Preheat the oven to 400°F (204°C) and line a sheet pan with parchment paper to prevent sticking and easy cleanup.
- Drain Ricotta: Spoon the ricotta cheese into the center of a piece of cheesecloth or a thin, clean kitchen towel. Gather the corners to form a pouch and squeeze out as much extra liquid as possible to prevent soggy pinwheels.
- Make the Filling: Place the drained ricotta into a medium bowl and add chopped spinach, shredded Gruyère, Parmesan, minced garlic, chives, red pepper flakes, salt, and pepper. Stir thoroughly until the mixture is smooth and well combined.
- Assemble Pinwheel Logs: Roll out one sheet of puff pastry into a 10×12-inch rectangle. Spread half the filling evenly over the pastry sheet, right to the edges. Starting with the long edge closest to you, tightly roll the pastry into a long log. Repeat with the second sheet and the remaining filling.
- Chill and Slice: Chill the pinwheel logs in the freezer for 15-20 minutes or refrigerate for 30-45 minutes to make slicing easier. Using a sharp knife, cut the logs into 1/2-inch thick slices.
- Arrange on Baking Sheet: Place 6-8 pinwheels on the parchment-lined sheet pan, spacing them 2-3 inches apart to allow room for expansion. Refrigerate any remaining pinwheels for baking later.
- Apply Egg Wash: In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Use a pastry brush to lightly brush the pinwheels, which will give them a beautiful golden finish.
- Bake: Bake in the preheated oven for 15-16 minutes, or until the pinwheels are puffed, flaky, and golden brown.
- Serve and Enjoy: Remove the pinwheels from the oven and serve warm as a delightful appetizer or snack.
Notes
- Draining the ricotta thoroughly is key to preventing soggy pastry.
- You can prepare and slice the pinwheels in advance and freeze them for later baking.
- Adjust the amount of red pepper flakes to suit your preferred spice level.
- Use all-butter puff pastry for the best flavor and flakiness.
- Leftover pinwheels reheat well in a warm oven to restore crispiness.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
