Onion and Cheese Pinwheels
Onion and Cheese Pinwheels are buttery, crisp and filled with caramelized onions, herbs and melted cheeses. Drizzled with honey once baked, they are irresistible!
They are an ideal offering with cocktails…each one is a few mouthfuls so they are substantial enough if you are only looking to make one appetizer. They are also great for breakfast!
Begin by caramelizing the onions with the spinach and some butter in a skillet. The onions should be very soft and golden brown. Add to a bowl along with the cream cheese and herbs, lemon juice, salt and pepper.
Mix the onions into the cream cheese, smashing down on them to release their flavor and “melt” into the cream cheese.
Spread the cream cheese mixture over the puff pastry. Sprinkle all three cheese over.
Use a pizza cutter or sharp knife and cut 1-inch strips. Roll them up and secure with a toothpick, if necessary.
Place on a baking sheet, brush with egg wash and bake for about 25 minutes. Once golden and crisp, remove from oven and let them cool down.
Sprinkle some flaky sea salt on top and finish with thyme leaves and honey.
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Onion and Cheese Pinwheels
Makes: 11 pinwheels
Prep Time: 40 minutes
Bake Time: 25 minutes
Total Time: 1 hour & 5 minutes
Ingredients
- 2 large yellow onions, cut in 1/4-inch thick slices
- 3 cups spinach
- 1 tbsp unsalted butter
- 14 tsp fine sea salt, plus more to taste
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh oregano, chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh lemon juice
- fresh ground pepper, to taste
- 6 ounces cream cheese, softened
- 2 sheets of frozen puff pastry sheet
- 1/2 cup (40 grams) gruyere cheese, medium shredded
- 1/2 cup (40 grams) fontina cheese, medium shredded
- 2 tbsp (6 grams) parmesan cheese (Asiago or Pecorino work well as well), medium shredded
- 1 egg (for the egg wash)
Instructions
Preheat oven to 400°F. Place a parchment paper sheet on la large baking tray.
In a very large skillet, mix the onion slices, the spinach, the tablespoon of butter, the 1/4 teaspoon of salt and the 2 tablespoons of oil. Heat over medium low heat and cook for 10 to 15 minutes, moving frequently. Oil should be gently sizzling and onions should start looking translucent.
Increase heat to medium and keep cooking for 15 minutes, this time moving almost frequently. Spinach should be wilted and onions should look golden brown and very soft. (At this point you may take out the frozen puff pastry to thaw.)
Transfer this to a bowl or plate, trying to leave out the oil as much as possible. If necessary, pat the vegetables dry of excess oil with a paper towel. Incorporate the softened cream cheese and add the chopped oregano and thyme leaves, lemon juice, a sprinkle of extra salt and a bit of ground black pepper (to taste).
Using a small spatula or the back of a spoon, mix until well combined, pressing and smashing down the onions so they melt into the cream cheese.
If your puff pastry feels a bit tacky, dust it with a bit of flour. Roll it out to 9″ x 13″. Spread the cream cheese mixture evenly over the puff pastry. Sprinkle the both the Gruyere and the Fontina cheeses. Sprinkle the Parmesan over the cream cheese mixture and other cheeses.
Using your hands, press down the cheeses. You may place a parchment paper on top to press down and make everything even.
With a pizza cutter or a very sharp knife cut 1-inch strips. Roll each strip and place each on the baking tray. If possible, secure just the loose end with a toothpick.
Separate the egg (place the egg white in a freezer plastic bag and freeze it for later use). Mix the yolk with about 1/2 teaspoon of water or milk. Brush slightly on and around the exposed puff pastry.
Bake for 23 to 25 minutes, until puff pastry looks golden and feels firm and crisp to the touch. Remove pinwheels from oven and place them in a cooling rack until cooled down.
Sprinkle some finishing salt on top, thyme leaves and a good drizzle of honey.
Recipe by The Yellow Butterfly
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