If you like puff pastries and spinach artichoke dip, try this Spinach Artichoke Puff Pastry recipe. It is easy to make and delicious.
We are big fans of artichokes at our house, so I’m always trying to find ways to prepare them.
I modified my crowd-pleasing spinach artichoke dip recipe to make these puff pastry pinwheels.
While they turned out great without the Alfredo on top, my husband and I agreed they needed something extra. With an added Alfredo drizzle, we agreed that they tasted outstanding.
They’d be great for an appetizer, lunch, picnic, or tea party.
Supply List
baking sheet
wax paper/parchment paper/or silicone baking mat
food processor or blender
mixing bowl
whisk
measuring cups and spoons
can opener
mixing spoon
knife
Directions
To see how to make these, please watch the video on this post.
Preheat oven to 400ºF
1. In a mixing bowl, whisk together the water, eggs, salt, pepper, garlic powder, and onion powder.
2. Stir in both cheeses.
3. In a food processor or blender, pulse together the artichokes and spinach. (Note that in the instructional video, I am actually 3x’s the artichoke and spinach filling for another recipe. This is why I added only 1/3 into the cheese mixture)
4. Stir the spinach artichoke blend into the cheese mixture.
5. Fold out the pastry dough into squares and spread the mixture on the dough from three of the edges until about 1/4″ away from the other edge. You do not want to spread the mix all the way to one edge this is so the exposed edge can adhere to the dough when rolled together and form a pin wheel shape. See the video if this is confusing.
6. Roll the dough and cut into pastry pinwheels. Set pinwheel pastries on a cookie sheet with wax or parchment paper or a silicone baking mat at least 4″ away from each other.
7. Bake for 20-25 minutes or until the edges and bottoms are light brown.
8. Using a fork, drizzle Alfredo sauce on top.
9. Serve warm. Leftovers will keep in the refrigerator for a few days. Pop them in the microwave for 15 seconds to warm before reserving.
Pastry Dough
2 boxes of Pepperidge Farms Puff Pastry Sheets (4 total sheets) to make 36-40 pinwheels
Spinach Artichoke Filling
3 Tablespoons of water
2 Eggs
1/8 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/3 Can (13.5 oz) leaf spinach, drained
1 Can (14 oz) of artichoke hearts in brine or water, drained
2 Cups Monterey Jack Cheese
1/2 Cup Parmesan cheese
Topping
Alfredo (canned or homemade)
Makes
Two boxes of Puff Pastry (four sheets total) filled will yield about 36 puff pastry wheels.
Spinach Artichoke Puff Pastry
Ingredients
- Pastry Dough
- 2 boxes of Pepperidge Farms Puff Pastry Sheets (4 total sheets) to make 36-40 pinwheels
- Spinach Artichoke Filling
- 3 Tablespoons of water
- 2 Eggs
- 1/8 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/3 Can (13.5 oz) leaf spinach, drained
- 1 Can (14 oz) of artichoke hearts in brine or water, drained
- 2 Cups Monterey Jack Cheese
- 1/2 Cup Parmesan cheese
- Topping
- Alfredo (canned or homemade)
- Makes
- Two boxes of Puff Pastry (four sheets total) filled will yield about 36 puff pastry wheels.
Instructions
1. Preheat oven to 400ºF1.
2. In a mixing bowl, whisk together the water, eggs, salt, pepper, garlic powder, and onion powder.
3. Stir in both cheeses.
4. In a food processor or blender, pulse together the artichokes and spinach. (Note that in the instructional video I am actually 3x’s the artichoke and spinach filling for another recipe. This is why I added only 1/3 into the cheese mixture).
5. Stir the spinach artichoke blend into the cheese mixture.
6. Fold out the pastry dough into squares and spread the mixture on the dough from three of the edges until about 1/4″ away from the other edge. You do not want to spread the mix all the way to one edge this is so the exposed edge can adhere to the dough when rolled together and form a pin wheel shape. See the video if this is confusing.
7. Roll the dough and cut into pastry pinwheels. Set pinwheel pastries on a cookie sheet with wax or parchment paper or a silicone baking mat at least 4″ away from each other.
8. Bake for 20-25 minutes or until the edges and bottoms are light brown.
9. Using a fork, drizzle Alfredo sauce on top.
10. Serve warm. Leftovers will keep in the refrigerator for a few days. Pop them in the microwave for 15 seconds to warm before reserving.
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