Description
Delightful pinwheels combining savory crab rangoon flavors with crispy puff pastry, perfect for gatherings.
Ingredients
Scale
- 2 sheets puff pastry (pre-rolled, thawed)
- 1 egg (whisked)
- 1 1/2 cup imitation crab meat
- 1 brick cream cheese (at room temperature, 8 ounces)
- 1/2 cup mozzarella cheese (shredded)
- 1 clove garlic (finely minced)
- 3 green onions (diced)
- 1 tsp soy sauce
- 1/2 tsp sugar
Instructions
- Preheat the oven to 375°F with racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper or foil (if using foil, spray with cooking spray).
- Combine in a large bowl the imitation crab meat, cream cheese, mozzarella cheese, garlic, green onions, soy sauce, and sugar. Mix until evenly combined.
- Roll out the puff pastry on a lightly floured piece of parchment paper or kitchen counter.
- Spread the filling mixture on top of the puff pastry, leaving a 1/4 inch border on the edges.
- Roll the puff pastry starting at a long end to form a tight log. Press the edges together to seal.
- Wrap the log in plastic wrap, and refrigerate it, seam side down, for 15-30 minutes.
- Cut the puff pastry log into 1/2 inch slices, creating 16 slices per log.
- Arrange the pinwheels on the prepared baking sheets, spacing them 1 inch apart.
- Whisk the egg in a small bowl.
- Brush the whisked egg on the sides of the pinwheels and gently over the tops.
- Bake for 15-20 minutes or until golden brown, rotating and switching the pans halfway through cooking.
- Serve warm or at room temperature with Thai Sweet Chili sauce or spicy mayonnaise to dip.
Notes
For a diabetes-friendly option, consider using sugar substitutes instead of regular sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: fusion
Nutrition
- Serving Size: 1 pinwheel
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg