Pumpkin Parmesan Pinwheels
HB-2648 · Hand-built original
Pumpkin Parmesan Pinwheels is a dish built around egg. It takes 1 h 15 min in total and makes 28 serving(s). It pairs well with toast and hash browns.
nut-free, autumn, winter, appetizers, baking, comfort food1 hr 15 min28 serving(s)96 kcalDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:28quantities adjust to match
Ingredients
- 1 cup pumpkin purée
- 2 garlic cloves, minced
- Parmesan, finely grated (about 1/2 cup)
- 2 tsp finely chopped fresh sage
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- All-purpose flour, for dusting
- 1 x 14 oz package frozen puff pastry, thawed
- 1 large egg, lightly beaten
Method
- Stir the pumpkin purée, garlic, Parmesan, sage, salt, and pepper together in a bowl until evenly mixed.
- On a lightly floured surface, unroll the puff pastry into a rectangle roughly 9¾ x 13¾ in, with a long side facing you.
- Spread the pumpkin mixture over the pastry in a thin, even layer, leaving a ½ in border along the far long edge.
- Roll the pastry up tightly from the near long edge into a log, brush the border with a little beaten egg, and press to seal.
- Wrap the log and chill for at least 30 minutes so it slices cleanly.
- Heat the oven to 400°F and line two baking trays with baking paper.
- Cut the log into slices about ½ in thick (you should get about 28) and lay them cut-side up on the trays, spaced apart.
- Brush the tops lightly with the remaining beaten egg.
- Bake for 18–22 minutes, rotating the trays halfway, until puffed and deep golden. Serve warm.
Prep: 15 min · Cook: PT0S · Total: 1 h 15 min
Nutrition (per serving, where published)
96 CaloriesCalories
2 gProtein
7 gCarbs
6 gFat
1 gFibre
0 gSugars
70 mgSodium
8 mgCholesterol