Savory Puff Pastry Pinwheels With Deviled, Curried, or Chili Relleno Egg Filling

Savory puff pastry pinwheels are a blank canvas for a multitude of embellishments and are delicious appetizers served hot out of the oven. They are beautiful when garnished with fresh vegetables, herbs or salsa.  Transform savory puff pastries into hearty open-faced sandwiches with the addition of your favorite thinly sliced meat and cheese. Serve with your favorite dip or dressing.

 

Deviled Egg Pinwheel

1 Full Sheet of Puff Pastry ( Approximately 9”x9”)   

6 Eggs

½ Cup Cottage Cheese

¼ Cup Flour

1 ½ Tbsp Prepared Dijon Mustard

1 Tbsp Butter

½ tsp Baking Powder

½ to 1 tsp Sriracha Hot Sauce (Optional)

½ tsp Salt

¼ tsp Black Pepper

½  tsp water

A simple dressing is for this pinwheel is equal parts mayonnaise and Dijon mustard, seasoned with hot sauce to taste. Top with fresh dill.

 

Curried Egg Pinwheel

1 Full Sheet of Puff Pastry (Approximately 9”x9”)

6 Eggs

½ Cup Cottage Cheese

¼ Cup Flour

1 Tbsp Butter

½ tsp Curry Powder

½ tsp Baking Powder

½ tsp Salt

¼  tsp Black Pepper or Red Pepper

½  tsp water

Create a simple dressing for the curried egg pinwheel by seasoning mayonnaise with curry powder and chives to taste. Top with cucumbers or radishes.

 

Chili Relleno Egg Pinwheel

1 Full Sheet of Puff Pastry (Approximately 9”x9”)

6 Eggs

½ Cup Cottage Cheese

½ Cup Shredded Cheddar Jack Cheese

1-4 oz. Can of Diced Green Chilies

¼ Cup Flour

1 Tbsp Butter

½ tsp Baking Powder

½ to 1 tsp Sriracha or Hot sauce

½  tsp water

Salsa, cilantro or tomatoes are great additions to the Chili Relleno pinwheel.

Thaw one puff pastry sheet, as directed on the box, per egg recipe. Place on work surface. Preheat 400˚ oven.

Reserve one tablespoon of butter and approximately one tablespoon of egg white. In a small bowl, gently mix reserved egg white and water creating an egg wash. Set aside.

Mix remaining ingredients in a bowl until well incorporated.  Melt the butter in a skillet with the burner set on medium heat. Add the egg mixture to the skillet of melted butter. Scrape the bottom of the skillet as the egg mixture heats through on medium heat so that no portion over cooks. Remove from heat once the eggs have a medium soft consistency.

Spread the egg mixture over all but a one-half inch on the end of the thawed puff pastry. Roll the pastry beginning with the egg-covered end. As you reach the reserved end, baste the uncovered pastry edge with a small amount of egg wash to seal. With the seam down, baste the rolled pastry with the remaining egg wash. Using a serrated edged knife, gently cut the roll into ½ inch slices. Clean your knife after every other slice to produce clean slices. Lay pinwheel slices on a parchment paper lined baking sheet. Place the baking sheet in the middle of the preheated oven. Bake in the over for approximately 10 minutes or until the pinwheels are a light golden brown.

The pinwheels can be prepared ahead, refrigerated and reheated.  To reheat, bake in a 300˚ oven for 5-8 minutes.

Questions or comments? We would love to hear from you! Enjoy!

Barbara Deraas

Barbara Deraas

As a cooking enthusiast and advocate of healthy living, join me in creating delicious, nutritious recipes that energize and fortifies you.
Barbara Deraas

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