🇧🇷 Débora Dias Receitas
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A practical recipe for pinwheel appetizers made with puff pastry, ideal for generating profit, parties, or quick snacks, with suggestions for ham and cheese, and spinach fillings.
Recipe Video
Ingredients
- 1serving de Sliced ham
- 1small amount de Cheddar cheese
- 1small amount de Mozzarella cheeseSubstitui por: presunto, prato
- 1small amount de Oregano
- 3packages de Puff pastry
- 1unit de Egg
- 1serving de Spinach
- Oil
- Garlic
- Salt
- 1small amount de Gouda cheese opcionalSubstitui por: mussarela, parmesao
- Cooked and shredded chicken opcional
- Creamy cheese spread (Catupiry equivalent) opcional
- Annatto powder (for color) opcional
- Chives opcional
- Sesame seeds opcionalSubstitui por: orégano, parmesão
Instructions
Prepare the first filling by mixing chopped ham, Cheddar cheese, Mozzarella cheese, and oregano. Set aside.
Dica: The Cheddar will help provide color after baking.
Preheat the oven to 390°F (180°C).
Dica: Increase the temperature to 400°F (200°C) before baking.
Unroll the chilled puff pastry onto its parchment paper and spread the ham and cheese filling evenly over it.
Dica: The dough must be cold; only remove it from the refrigerator right before use.
Roll the filled dough like a jelly roll. If desired, brush the edges with beaten egg for a better seal before rolling.
Dica: You can press the dough tightly while rolling to make it very compact.
Cut the rolled dough into thin slices (approximately one finger-width thick) and arrange the slices on a baking sheet lined with parchment paper.
Dica: Slices that are too thick may prevent the center from baking properly.
Lightly press each roll down to flatten them slightly (optional), forming a cookie shape. Brush the surface with beaten egg.
Dica: Flattening is optional but shapes the appetizer nicely for sale by weight.
Bake the ham and cheese pinwheels at 400°F (200°C) for about 20 minutes.
Dica: Allow the spinach filling to finish cooling while this first batch bakes.
For the second filling, finely chop the spinach. In a hot skillet with a little oil, sauté the garlic until it is very golden brown.
Dica: Seasoning the savory pastry well with garlic is important for flavor.
Sauté the spinach in the golden garlic, stirring constantly to prevent burning or bitterness. Season with salt to taste and let the filling cool completely.
Dica: Do not use hot filling on puff pastry, as it prevents the dough from rising properly.
Take another piece of puff pastry and cut two rectangles. Spread the cooled spinach filling over half of one rectangle.
Dica: If you wish, use a different colored paste for the spinach filling.
Brush the edges with egg and cover with the other rectangle of dough. Brush again with egg and place a little of the reserved ham/cheese filling on top (or use your preferred filling).
Dica: The egg helps the dough seal.
Cut the filled dough into strips. Hold one end of the strip and twist the other end to form a twisted stick. Place on the baking sheet.
Dica: Hold one end firmly and twist the other. You do not need to twist many times.
Brush the twisted sticks with egg and top with sesame seeds (or oregano/Parmesan cheese). Bake at 400°F (200°C) for 20 minutes.
Dica: Sesame seeds give the appetizer a great look and flavor.
For the third variation (chicken with cream cheese spread), brush squares of puff pastry with egg and place a portion of the seasoned chicken filling (without onion, only using garlic and annatto powder) and creamy cheese spread in the center.
Dica: When selling, it is preferable to season chicken/meat with garlic and annatto powder, avoiding onion.
Seal the edges of the square, pressing them with a fork to seal well. Make three shallow cuts on the top of the dough for steam release and aesthetics. Brush with egg and sprinkle with sesame seeds.
Dica: The cuts help reveal the filling to the customer and allow steam to escape.
Bake the chicken and cream cheese spread appetizers at 400°F (200°C) for 20 minutes.
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Dietary Info
Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy714 kcal36%
- Carbohydrates109 g36%
- Protein25 g33%
- Total Fat21 g38%
- Dietary Fiber7 g27%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
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