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These puff pastry pinwheels are easy to make, taste like a buttery slice of heaven, and are just whimsical enough to convince anyone to eat their spinach. I love serving these before dinner whenever I entertain guests. When they come out of the oven, they smell divine and have my dinner guests drooling. When I make them into lollipops, well, then I can’t make them fast enough. They get gobbled up in seconds!
- All-butter frozen puff pastry
- Tomato sauce
- Fresh basil, chopped
- Mozzarella, shredded
- Pesto
- Fresh spinach, chopped
- Feta cheese
- Thaw the frozen puff pastry as per the package directions. Roll it into a square and add toppings. Start with the spread (tomato sauce / pesto), then add the chopped leaves (basil / spinach), and sprinkle with shredded or crumbled cheese.
- Preheat oven to 350 degrees F.
- Fold the puff pastry into a long roll and wrap in plastic wrap. Freeze for 1-2 hours or until firm. Remove from the freezer and cut into pinwheel slices. Lay the slices out on a parchment-lined baking sheet and bake for 20 minutes, or until golden brown.
- To make the lollipops, I used wood stir sticks, often found at coffee shops. Display them with a tag by cutting a small slit in the bottom on the tag, and threading the stick through the bottom, then top, holes. Set the sticks in jars of popcorn, beans, rocks or marbles to serve.
Used In This Project:
- Circle Hang Tags • I chose the “Katniss” style in lime and deep coral.
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Stephanie Rose is a gardener who lives in Vancouver, BC, Canada, where she has grown over 100 edibles, 400 perennials, and countless other plants in her small urban yard; a hobby that continues to grow with each season. Stephanie writes DIY garden projects, yummy recipes and crafty goodness at Garden Therapy where she hopes you will find something to inspire you to get outside for a little, well, garden therapy.
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