Spinach & Artichoke Puff Pastry Pinwheels

Spinach & Artichoke Puff Pastry Pinwheels made with a rich and cheesy filling, frozen spinach, quartered artichoke hearts, and light and flaky puff pastry.

Course Appetizer

Cuisine America, American

Diet Vegan, Vegetarian

Method Oven

Prep Time 15

Cook Time 18

Total Time 33

Servings pinwheels

Calories 164kcal

Author Caitlin Shoemaker

Ingredients

1 sheet puff pastry thawed according to package instructions
4 ounces dairy-free cream cheese softened to room temperature
2 cloves garlic minced
1 tablespoon nutritional yeast optional
1/4 teaspoon kosher salt
3 ounces frozen spinach thawed and squeezed
7 ounces canned artichoke hearts drained, rinsed, and chopped into bite-sized pieces
1/2 cup dairy-free mozzarella cheese
Flour for dusting

US Customary - Metric

Instructions

Prep: Thaw the puff pastry according to package instructions. Preheat the oven to 425F. Line a baking sheet with parchment paper and set aside.
Make the Filling: Add cream cheese, garlic, nutritional yeast, and salt to a medium bowl. Use a handheld electric mixer to whip the cream cheese until smooth, about 1 minute (a food processor would also work for this step). Add the spinach, artichokes, and mozzarella to the bowl and use a spatula to fold into the mixture until a thick and uniform spread is formed.
Layer the Pastry: Lightly dust a cutting board or clean work surface with flour, then place the puff pastry on top. Use a rolling pin to roll the puff pastry out until it is around 12” by 13-14” (it doesn’t need to be exact). Use a firm spatula or knife to spread the spinach & artichoke mixture evenly over the pastry, leaving a 1” border on one long end of the pastry.
Roll: Use a brush or your fingers to lightly brush the clean edge of the pastry with water. Use two hands to roll the puff pastry up towards the edge, applying extra pressure once you get to the end to seal the pastry.
Cut: Note: I strongly recommend you use dental floss for this step; otherwise, place the rolled pastry in the fridge for 20-30 minutes first, so it’s firmer when you use a knife. Slide a long piece of floss under the puff pastry roll, then cross the two strands over the top to form a 1” piece. Continue to pull on the crossed strands until they cut through the roll entirely, then transfer to the baking sheet (see video for more details). Repeat with the remaining puff pastry until you have 12-14 pieces.
Bake: Bake in the top rack of the oven for 18 to 20 minutes, until the pastry is golden. Remove from the oven and serve warm. Store leftovers in the refrigerator for up to 5 days.

Nutrition