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Crab Rangoon Pinwheels

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Delicious puff pastry pinwheels filled with a creamy crab mixture, perfect for gatherings.

Ingredients

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  • 2 sheets puff pastry (pre-rolled, thawed)
  • 1 egg (whisked)
  • 1 1/2 cups imitation crab meat
  • 8 oz cream cheese (at room temperature)
  • 1/2 cup mozzarella cheese (shredded)
  • 1 clove garlic (finely minced)
  • 3 green onions (diced)
  • 1 tsp soy sauce
  • 1/2 tsp sugar

Instructions

  1. Preheat the oven to 375°F with racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper.
  2. Combine in a large bowl the filling ingredients: imitation crab meat, cream cheese, mozzarella cheese, garlic, green onions, soy sauce, and sugar. Mix until evenly combined.
  3. Roll out the puff pastry on a lightly floured surface.
  4. Spread the filling mixture on top of the puff pastry, leaving a 1/4 inch border on the edges.
  5. Roll the puff pastry starting at a long end into a tight log. Press the edges together to seal.
  6. Wrap the log in plastic wrap and refrigerate it for 15-30 minutes.
  7. Slice the puff pastry log into 1/2 inch slices, approximately 16 slices per log.
  8. Arrange the pinwheels on the prepared baking sheets, spacing them 1 inch apart.
  9. Whisk the egg in a small bowl. Brush the whisked egg on the sides and tops of the pinwheels.
  10. Bake in the preheated oven for 15-20 minutes or until golden brown, rotating the pans halfway through cooking.
  11. Serve warm or at room temperature with Thai Sweet Chili sauce or spicy mayonnaise to dip. Enjoy!

Notes

For sugar-free options, consider using sweeteners like stevia or monk fruit.

Nutrition

Find it online: https://www.glutenfreez.com/crab-rangoon-pinwheels/