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Field Tested: Spinach Gruyere Puff Pastry Pinwheels

10 Mar

A couple of weeks ago, my hubby’s family hosted a small Oscars party – appetizers and desserts. I thought this would be a good opportunity to test out one of the many interesting things I’ve seen on Pinterest, so I went browsing and came up with this:

Spinach Gruyere Puff Pastry Pinwheels

Spirals

I wanted something that would still taste good at room temperature since I knew I wouldn’t be able to use their oven to bake or heat anything up.

Sprial ingredients

I think mine turned out really well, and they were a hit at the party. They were, indeed, pretty good at room temp, although I’ll admit that the couple I sneaked right out of the oven were VERY good.

Here’s a few notes from the cooking:

  • I chose to use shredded parmesan instead of grated, since I think it’s generally got better flavor
  • I was surprised at how dry and crumbly the filling was
  • I never bothered to get out my rolling pin because I was able to smooth and stretch the dough out by hand
  • Even with a pretty liberal amount of flour on the counter, I still had some trouble with the dough sticking to the counter
  • Slicing the pinwheels was pretty tricky and they got smashed flat, but it was easy to reshape them
  • Using parchment paper or some kind of silicone baking sheet is a must, because the end of one my pinwheels was off the paper and it stuck like GLUE

I think I would definitely make these again. They were easy and delicious, and they’re pretty versatile since you could use any kind of cheese and switch up some of the seasonings. I also discovered that they’re pretty tough – when we were walking from the car to their house, I dropped one of the plates on the ground. They stayed safely ensconced in their tinfoil, but I was sure they’d all be smashed to hell. Happily, though, they were just fine in there and nobody was the wiser.

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