Crab Rangoon Pinwheels
Crab Rangoon Pinwheels offer a baked, puff pastry twist on the classic appetizer, making it easier to serve a large crowd with a creamy crab filling and golden crust.
Equipment
- 2 baking sheets lined with parchment paper or foil
- 1 large bowl for mixing filling ingredients
- 1 whisk for whisking egg
- 1 sharp knife for slicing pinwheels
- 1 plastic wrap to wrap the rolled log for chilling
Ingredients
- 2 sheets puff pastry pre-rolled, thawed
- 1 egg whisked
- 1 ½ cups imitation crab meat finely diced or canned, drained
- 1 brick 8 ounces cream cheese (at room temperature)
- ½ cup shredded mozzarella cheese
- 1 clove garlic finely minced or shredded
- 3 green onions diced
- 1 teaspoon soy sauce
- ½ teaspoon sugar
Instructions
- Preheat oven to 375˚F with racks placed in upper and lower thirds.
- Line two large baking sheets with parchment paper or foil and spray if using foil.
- In a large bowl, mix imitation crab meat, cream cheese, mozzarella, garlic, green onions, soy sauce, and sugar until evenly combined.
- On a lightly floured surface, roll out each sheet of puff pastry.
- Spread the filling mixture evenly over each puff pastry sheet, leaving a ¼ inch border around edges.
- Roll puff pastry tightly from a long end into a log and press edges to seal.
- Wrap each log in plastic wrap and chill in the refrigerator seam side down for 15 to 30 minutes (optional for easier slicing).
- Using a sharp knife, cut each log into ½ inch slices to make 16 pinwheels per log.
- Arrange pinwheels on prepared baking sheets spaced about 1 inch apart.
- Brush whisked egg over the tops and sides of the pinwheels.
- Bake for 15 to 20 minutes, rotating pans halfway, until golden brown.
- Serve warm or at room temperature with desired dipping sauces.
Notes
- Use room temperature cream cheese for easier mixing.
- Chilling the rolled log improves slicing precision.
- Serve with Thai Sweet Chili or spicy mayo sauces.
- Store leftovers in an airtight container refrigerated up to 2 days.