Broccoli Cheese Pinwheels Recipe
Introduction
Broccoli Cheese Pinwheels are a delightful, savory treat perfect for snacks, appetizers, or light meals. Golden, flaky puff pastry wraps a creamy blend of broccoli and melted cheeses, creating irresistible bites that everyone will love.
Ingredients
- 1 sheet frozen puff pastry, thawed (but still cold)
- 1 1/2 cups small broccoli florets, finely chopped
- 1 cup shredded sharp cheddar cheese
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 large egg (for the egg wash)
- 1 tablespoon water (for the egg wash)
- A pinch of salt and black pepper
Instructions
- Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Step 2: Steam or boil the finely chopped broccoli for 2-3 minutes until bright green and tender-crisp. Drain very well and press in a towel to remove moisture.
- Step 3: In a medium bowl, combine softened cream cheese, cheddar, Parmesan, garlic powder, onion powder, salt, and pepper. Mix in the dry broccoli until fully incorporated.
- Step 4: On a lightly floured surface, roll out the puff pastry into a 10×12 inch rectangle. Spread the broccoli-cheese mixture evenly, leaving a small border on one long edge.
- Step 5: Starting from the long side opposite the border, roll the pastry tightly into a log. Pinch the edge to seal and place seam-side down on the prepared baking sheet.
- Step 6: Whisk the egg with water and brush the mixture over the entire pastry log for a shiny golden finish.
- Step 7: Using a sharp knife, slice the log into 1/2-inch thick rounds. Arrange them cut-side up on the baking sheet.
- Step 8: Bake for 14-17 minutes until puffed and deep golden brown. Allow to cool slightly before serving to enjoy the cheesy, tender center.
Tips & Variations
- Make sure the broccoli is very dry before mixing to prevent soggy pinwheels.
- Try adding cooked crumbled bacon or chopped sun-dried tomatoes for extra flavor.
- Use different cheeses like mozzarella or gouda to change the character of the filling.
- Serve warm with a side of marinara or ranch dressing for dipping.
Storage
Store any leftover pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated 350°F (175°C) oven for 5-7 minutes to regain crispness. They can also be frozen before baking; thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh broccoli instead of frozen?
Yes, fresh broccoli works great. Just chop it finely and steam or blanch briefly before using to soften and remove excess moisture.
Can these pinwheels be made vegan?
To make vegan pinwheels, substitute dairy cheeses and cream cheese with plant-based alternatives, and use a flax or aquafaba egg wash or simply brush with olive oil.
PrintBroccoli Cheese Pinwheels Recipe
These Broccoli Cheese Pinwheels are a delightful appetizer or snack featuring flaky puff pastry filled with a creamy blend of sharp cheddar, cream cheese, Parmesan, and tender broccoli florets. Baked to a golden crisp, they offer a perfect combination of cheesy, savory flavors with a touch of garlic and onion seasoning, making them an irresistible treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 4 servings (about 16 pinwheels) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pastry
- 1 sheet frozen puff pastry, thawed (but still cold)
Filling
- 1 1/2 cups small broccoli florets, finely chopped
- 1 cup shredded sharp cheddar cheese
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- A pinch of salt and black pepper
Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- Prepare the oven and baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Cook the broccoli: Steam or boil the finely chopped broccoli florets for 2-3 minutes until bright green and tender-crisp. Drain the broccoli very thoroughly, pressing it dry with a towel to remove all excess moisture to avoid a soggy filling.
- Make the cheese mixture: In a medium bowl, combine the softened cream cheese, shredded sharp cheddar, grated Parmesan, garlic powder, onion powder, salt, and black pepper. Stir in the very dry, cooked broccoli until fully incorporated.
- Roll out the puff pastry: On a lightly floured surface, roll the thawed puff pastry sheet into a roughly 10×12 inch rectangle. Spread the broccoli-cheese mixture evenly over the pastry, leaving a small border along one long edge.
- Form the pinwheel log: Starting at the long side opposite the border, tightly roll the pastry into a log. Pinch the edge to seal and place the log seam-side down on your work surface.
- Apply egg wash: Whisk together the egg and 1 tablespoon of water. Brush this egg wash over the entire log, which will give the pinwheels a shiny, golden-brown finish when baked.
- Slice and arrange: Use a sharp knife to slice the log into approximately 1/2-inch thick rounds. Arrange the pinwheels cut-side up on the prepared baking sheet, spacing them slightly apart.
- Bake: Bake in the preheated oven for 14-17 minutes, or until the puff pastry is puffed and golden brown. Allow to cool slightly before serving to enjoy the melty, cheesy pull.
Notes
- Ensure the broccoli is very well drained to prevent soggy pinwheels.
- Keep the puff pastry cold until ready to roll to maintain its flakiness.
- These pinwheels are best served warm but can be reheated in the oven to restore crispness.
- You can add finely chopped cooked bacon or ham for a non-vegetarian version.
- For a sharper flavor, increase the amount of sharp cheddar cheese slightly.
Keywords: Broccoli Cheese Pinwheels, Puff Pastry Appetizer, Cheesy Snack, Party Finger Food, Vegetarian Snack
