Crab Puff Pastry Pinwheels Recipe

Puff pastry sheets: These are the base of the pinwheels, providing a flaky and buttery texture.

Crab meat: Adds a rich, savory flavor to the filling. Make sure it's cooked and flaked.

Cream cheese: Softened to mix easily with the crab meat, adding creaminess to the filling.

Lemon juice: Provides a touch of acidity to balance the richness of the crab and cream cheese.

Old Bay seasoning: A blend of spices that enhances the flavor of the crab mixture.

Parsley: Fresh and chopped, it adds a hint of herbaceous freshness.

Egg wash: Made from a beaten egg and water, it helps to give the pinwheels a golden brown finish.

When rolling out the puff pastry sheets, ensure they are evenly thawed and not too cold. This will prevent cracking and make it easier to spread the crab mixture evenly. Use a lightly floured surface to avoid sticking, and roll the pastry to an even thickness for consistent baking. When slicing the rolled pastry into pinwheels, use a sharp knife to maintain clean edges, which will help the pinwheels hold their shape during baking.

• puff pastry sheets - Substitute with phyllo dough: Phyllo dough provides a similar flaky texture but is thinner and requires layering.

• cooked and flaked crab meat - Substitute with imitation crab meat: Imitation crab meat is more affordable and widely available, mimicking the taste and texture of real crab.

• softened cream cheese - Substitute with ricotta cheese: Ricotta cheese offers a similar creamy texture and mild flavor, making it a good alternative.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, enhancing the dish in the same way.

• old bay seasoning - Substitute with cajun seasoning: Cajun seasoning offers a similar blend of spices and can provide a comparable flavor profile.

• chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro offers a fresh, herbaceous flavor that can complement the other ingredients similarly.

• egg beaten with water egg wash - Substitute with milk: Milk can provide a similar browning effect on the pastry without the need for an egg wash.

• To store your crab puff pastry pinwheels, first allow them to cool completely. This prevents condensation from making the pastry soggy.

• Place the cooled pinwheels in an airtight container. Separate layers with parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to regain their crispiness.

• For freezing, arrange the uncooked pinwheels on a baking sheet lined with parchment paper. Ensure they are not touching to prevent them from sticking together.

• Place the baking sheet in the freezer for about 1-2 hours or until the pinwheels are firm.

• Transfer the frozen pinwheels to a resealable freezer bag or an airtight container. Label with the date and contents.

• When ready to bake, preheat the oven to 400°F (200°C). Place the frozen pinwheels on a baking sheet lined with parchment paper.

• Brush with egg wash and bake for 20-25 minutes or until golden brown and cooked through. No need to thaw before baking.

• Preheat your oven to 350°F (175°C). Place the crab puff pastry pinwheels on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until they are heated through and the pastry is crispy.

• If you prefer using a toaster oven, set it to 350°F (175°C). Arrange the pinwheels on the toaster oven tray and heat for 10-12 minutes until warmed and crispy.

• For a quicker method, use a microwave. Place the pinwheels on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the pinwheels in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For stovetop reheating, use a non-stick skillet over medium heat. Place the pinwheels in the skillet and cover with a lid. Heat for 5-7 minutes, flipping halfway through to ensure both sides are crispy and warm.

• Oven: Preheat to 400°F (200°C) for baking the pinwheels until golden brown.

• Mixing bowl: Combine crab meat, cream cheese, lemon juice, old bay seasoning, and parsley.

• Rolling pin: Roll out the puff pastry sheets on a lightly floured surface.

• Knife: Slice the rolled-up pastry sheets into ½-inch pinwheels.

• Baking sheet: Place the pinwheels on it, lined with parchment paper.

• Parchment paper: Line the baking sheet to prevent sticking and for easy cleanup.

• Pastry brush: Brush the tops of the pinwheels with egg wash.

• Spatula: Transfer the pinwheels from the baking sheet to a serving plate.

Prepare the filling: Mix the crab meat, cream cheese, and other ingredients ahead of time and store in the fridge.

Thaw the pastry: Ensure the puff pastry is fully thawed before starting to save rolling time.

Use pre-cooked crab: Opt for pre-cooked crab meat to skip the cooking step.

Chill the rolls: After rolling, chill the pastry rolls in the freezer for 10 minutes to make slicing easier.

Batch baking: Line multiple baking sheets so you can bake all pinwheels at once.