Spinach Mushroom & Gruyere Puff Pastry
Submitted by happyzhangbo
Puff pastry rolled with pressed-dry spinach, sautéed mushrooms, and nutty Gruyere, sliced into golden pinwheels for elegant 30-minute appetizers.
YIELD
15 servingsPREP
10 minCOOK
16 minREADY
30 minThese pinwheels look fancy but come together in 30 minutes.
Thawed spinach gets pressed dry (this is crucial or you’ll have soggy pastry), mushrooms get sautéed until their liquid cooks off, and everything mixes with nutty Gruyere cheese. Roll puff pastry sheets into rectangles, brush with olive oil, spread the filling on top, then roll up jelly-roll style. Slice into ¼-inch rounds, bake until puffed and golden, and serve warm.
Make the rolls up to 2 days ahead, refrigerate, then slice and bake when guests arrive.
Kitchen Tips
- Press spinach thoroughly dry between paper towels (moisture is the enemy)
- Cook mushrooms until their liquid evaporates completely
- Chill rolled logs before slicing for cleaner cuts
- Bake on parchment-lined sheets to prevent sticking
Ingredients
Directions
Preheat oven to 350℉ (180℃) F, coat a baking sheet with cooking spray.
Drain spinach well, pressing between layers of paper towels to remove excess moisture.
Add 1½ tablespoons olive oil in a skillet over medium heat.
Stir in mushrooms and cook, for 5 minutes. Stir together spinach, mushrooms and cheese, set aside.
Roll 1 pastry sheet into a 13 by 11-inch rectangle.
Brush ½ remaining olive oil over pastry.
Spread ½ spinach mixture over oil.
Roll-up, jellyroll fashion, starting with the long side.
Repeat procedure with remaining pastry sheet, olive oil, and spinach mixture. (Make ahead: wrap rolls in plastic wrap and refrigerate up to 2 days if needed.)
Cut rolls into ¼ inch thick slices.
Place on prepared baking sheets.
Bake for 15 to 20 minutes, or until golden brown.
Serve warm.
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