Jalapeño Popper Pinwheels
User Reviews
5
Jalapeño Popper Pinwheels
Description
This recipe starts with thawed puff pastry rolled slightly larger to ensure even puffing during baking. A spread is prepared by mixing softened vegan cream cheese with non-dairy yogurt, jalapeño brine, salt, dried herbs (parsley, dill), onion flakes, and minced garlic to create a smooth, flavorful jalapeño dip. This is spread evenly over the puff pastry, leaving an edge for sealing. Shredded vegan cheddar, vegan parmesan, and chopped fresh and pickled jalapeños are evenly sprinkled on top. The pastry is then rolled up tightly and sliced into pinwheels. An optional topping combines panko breadcrumbs, shredded vegan cheddar, and chopped jalapeño to be sprinkled before baking.
These pinwheels bake into flaky, crispy pastries with a creamy, spicy filling. They are best served warm, right out of the oven, but can also be reheated to regain crispiness. They are suitable for various dietary preferences by choosing appropriate vegan and allergen-friendly ingredients. The recipe includes notes on preparing homemade vegan cream cheese alternatives from cashews or tofu for those who prefer.
Ingredients
- 2 Puff pastry sheets thawed for 15 minutes to 20 minutes
For the Filling
- 8 ounces vegan cream cheese left at room temperature for 15 minutes, see notes to make your own
- 2 tablespoons Non-Dairy yogurt or non-dairy milk
- 1 - 2 tablespoons jalapeno brine from jar of pickled jalapeños
- 1/3 teaspoon salt
- 1 teaspoon parsley dried
- 1/2 teaspoon dill or more, to taste, dried
- 2 teaspoons onion flakes or 1 teaspoon onion powder
- 2 cloves garlic minced
- 1/2 cup vegan cheddar cheese shredded
- 1/4 cup vegan parmesan cheese
- 2 to 4 tablespoons jalapeño peppers chopped, fresh
- 2 to 4 tablespoons jalapeños chopped, pickled
For the Optional Topping
- 2 tablespoons breadcrumbs (panko)
- 2 tablespoons vegan cheddar cheese shredded
- 1 tablespoon jalapeño chopped fresh
Instructions
- Thaw the puff pastry, if you haven't already. Take it out of the freezer, and let it sit while you prep the rest of the ingredients.
Make the Jalapeno spread
- Add the cream cheese to a bowl, then add the yogurt and jalapeño brine and mix. If the cream cheese is still hard, you can microwave it for a few seconds, and then mix all of that up. Add in the salt, herbs, onion flakes, and minced garlic, mixing well to make a creamy spread. Taste and adjust flavor(salt,herbs, tang)
Make the pinwheels
- Roll out the thawed puff pastry sheets using a little bit of flour. Roll it out to at least 1” to 2” bigger than what it originally was. This helps the puff pastry sheets puff nicely, evenly. Then, spread your jalapeño popper dip all over the puff pastry sheets, leaving 1/2” from just one side of the puff pastry sheet, because that's where we will stick it closed. Spread it evenly, then sprinkle the cheeses and the pickled and fresh jalapeños evenly all over the puff pastry sheets.
- Brush the 1/2” uncovered side of the puff pastry sheet with a little water, so it sticks when we close it, then start rolling from the other side towards that uncovered 1/2” side. Keep rolling it a bit tightly, and once you've rolled it up, then stick the open edge to the rolled puff pastry sheet by pressing with your fingers or by pressing with a fork.
- Wrap this up in parchment paper, and put it in the freezer to chill for at least 15 minutes, so that it hardens a little bit and is easy to slice up. Repeat for the other puff pastry sheet, as well.
- Preheat the oven to 400° F (205° C). Remove them from the freezer, slice into 1/2” thick slices, and place the slices on a parchment-lined baking sheet. At this point, you can brush them with a little bit of oil or maple syrup to help them brown even more, though this is optional.
Make the topping and bake.
- The topping is also optional, but I really love this topping on these pinwheels. It gives it even more crispiness and cheesiness! In a small bowl, mix the breadcrumbs, cheddar and jalapeños. spoon the mixture over each of the pinwheels.
- Bake for 25 minutes, then check if they are browning evenly. Turn the baking sheet around, and continue to bake for another 5 minutes or longer, until all of the pinwheels are golden. Remove the baking sheet from the oven, and serve these pinwheels as-is or with a dip of choice.
Notes
- These pinwheels are best enjoyed fresh but can be reheated in the oven to restore crispness and melt the cheese.
- Assemble and slice ahead, then freeze for up to two months; bake from frozen with possible extra baking time.
- To make gluten-free versions, use gluten-free puff pastry or substitute with gluten-free pizza dough, noting texture differences.
- Homemade cashew or tofu-based vegan cream cheese can be used as alternatives; recipes are provided for these substitutions.
- This recipe can be made soy-free and nut-free by choosing compatible vegan ingredients accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 375mg | 16% |
| Potassium | 58mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 72IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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