Crab Rangoon Pinwheels (Print Version)
Flaky pastry rolls with creamy crab, cheese, and green onion filling, baked golden for a savory snack.
# Ingredients:
→ Filling
01 -
1 1/2 cups imitation crab meat, finely diced
02 -
8 ounces cream cheese, softened
03 -
1/2 cup shredded mozzarella cheese
04 -
1 clove garlic, finely minced
05 -
3 green onions, diced
06 -
1 teaspoon soy sauce
07 -
1/2 teaspoon granulated sugar
→ Dough and Finishing
08 -
2 sheets puff pastry, thawed
09 -
1 large egg, whisked
# Steps:
01 -
Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
02 -
In a mixing bowl, blend diced imitation crab, softened cream cheese, shredded mozzarella, minced garlic, green onions, soy sauce, and sugar until thoroughly incorporated.
03 -
On a lightly floured surface, unroll puff pastry sheets. Gently roll each sheet to smooth seams.
04 -
Extend the crab mixture evenly across both pastry sheets, reserving a small border along the edges.
05 -
Tightly roll each pastry sheet into a log, starting from a long edge. Press to seal seam. If desired, chill logs for 10 minutes to ease slicing.
06 -
With a sharp knife, cut each log into 1/2-inch slices. Arrange pinwheels spaced evenly on prepared sheets.
07 -
Brush tops and sides of each pinwheel with whisked egg for sheen.
08 -
Transfer to oven and bake for 15 to 20 minutes, or until golden brown and crisp.
09 -
Allow to cool slightly. Present warm or at room temperature.
# Notes:
01 -
For clean cuts, chill rolled puff pastry before slicing. Pinwheels are best enjoyed within hours of baking for optimal texture.