Crab Puff Pastry Pinwheels Food

HOT CRAB PINWHEELS

Steps:

• Beat cream cheese until smooth; stir in crab, red pepper, cheese, green onions, parsley and cayenne. Spread 1/3 cup filling over each tortilla; roll up tightly. Wrap in plastic, twisting ends to seal; refrigerate at least 2 hours. , To serve, preheat oven to 350°. Unwrap rolls; trim ends and cut each into 6 slices. Place on baking sheets coated with cooking spray. Bake until bubbly, about 10 minutes. Serve warm.

CRAB PUFF PASTRY PINWHEELS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets or use parchment paper.
• Stir Monterey Jack cheese, Parmesan cheese, green onion, garlic, seasoned salt, paprika, and red pepper flakes together in a bowl. Fold in drained crabmeat.
• Unfold pastry sheet on a lightly floured surface. Brush with some of the beaten egg white. Top with crab mixture. Roll up like a jelly roll starting at the short side. Cut into 1/2-inch slices. Place slices cut-side down on the prepared baking sheets. Brush with remaining egg white.
• Bake in the preheated oven until golden, 15 to 20 minutes. Serve warm or at room temperature.

MEDITERRANEAN PASTRY PINWHEELS

Steps:

• Preheat oven to 400°. Unfold puff pastry; roll and trim into a 10-in. square., Beat cream cheese and pesto until smooth; stir in remaining ingredients. Spread cheese mixture on pastry to within 1/2 in. of edges. Roll up jelly-roll style. Freeze 30 minutes. Cut crosswise into 16 slices., Bake cut side down on a parchment-lined baking sheet until golden brown, 12-15 minutes. Freeze option: Cover and freeze unbaked pastry slices on waxed paper-lined baking sheets until firm. Transfer to airtight container; return to freezer. To use, preheat oven to 400°; bake pastries until golden brown, 15-20 minutes.

LINDA'S CRAB PINWHEELS

Steps:

• Mix crab, cream cheese, sour cream, onions, peppers and cheese.
• Spread evenly over tortillas out to the edges and roll up.
• Place in ziploc bags and cool for two hours.
• Cut and serve.

PUFF PASTRY FIG PINWHEELS

Steps:

• Preheat oven to 180 degrees Celsius.
• Thaw puff pastry and brush with melted butter right to the edge of the pastry.
• Sprinkle with dark brown sugar and cinnamon.
• Slice figs as thinly as possible and press into the pastry as evenly as you can. They will be quite soft and you can squish them a bit to spread them out as you want to avoid big chunks.
• Sprinkle grated chocolate over the figs and the pistachios.
• Carefully roll up the pastry from the narrow end and slice into around 12 pieces.
• Be careful as the dough will be sticky and can fall apart. I managed to slice them into 1cm wide pieces and discarded the two end pieces.
• Place on baking tray lined with paper or non-stick silicon baking mat.
• Place tray near the bottom of the oven and cook for around 20 minutes keeping an eye on them so that they don't burn.
• Note that the fresh figs caramelise into a jam which sticks to the tray so remove them carefully with a spatula when they have cooled slightly.
• Serve with sweetened whipped cream.