Pinwheels

You can publish this article on your website as long as you provide a link back to this page.

This article was last updated on April 16, 2022

PinwheelsThis is great to make ahead and have ready in the freezer to shock and amaze unexpected guests!


Ingredients

3
12”Tortillas
½ cup shredded carrots
10 ounces Frozen spinach, chopped
2 tablespoons Butter
2 1/2 cups Fresh mushroom, chopped
1 cup Onion, finely chopped
1 tablespoon All-purpose flour
1/2 teaspoon Salt
1/2 teaspoon Dried oregano, crushed
1/2 teaspoon Lemon juice, bottled
1/8 teaspoon Garlic powder
1/4 cup Parmesan cheese, grated
1 Each egg white
1 tablespoon Water

Preparation
1. For filling, cook spinach according to package directions; drain well, squeezing out excess liquid. Set aside. In a large skillet melt the 2 tablespoons butter. Add mushrooms and onion. Cook and stir over medium heat about 3 minutes or until onion is tender. Add spinach, the 1 tablespoon flour, the salt, oregano, lemon juice, and garlic powder. Cook and stir until mixture thickens. Stir in Parmesan cheese and carrots; set aside to cool.
2. Spread tortillas with the spinach mixture, leaving a 1/2-inch border around edges. Starting from a short side, roll up dough and filling. Moisten edges with water; pinch to seal. Cover and chill for 1 hour. Repeat with remaining pastry and spinach mixture.
3. Slice logs into 6 slices. Place slices on ungreased baking sheets. Combine egg white and water. Brush slices with egg white mixture. Bake in a 250 degree F oven about 10 minutes or until golden brown. Transfer to wire racks; let cool.
Makes 18 pinwheels.

Cook’s Notes
Make-Ahead Tip: Prepare and slice pinwheels; place in freezer-safe containers, placing a double thickness of waxed paper between layers. Seal, label, and freeze up to 3 months. To serve, bake as directed. 
Share with friends

Be the first to comment

Leave a Reply

Your email address will not be published.


*