Spinach & Artichoke Puff Pastry Pinwheels

Make the Filling: Add cream cheese, garlic, nutritional yeast, and salt to a medium bowl. Use a handheld electric mixer to whip the cream cheese until smooth, about 1 minute (a food processor would also work for this step). Add  the spinach, artichokes, and mozzarella to the bowl and use a spatula to fold into the mixture until a thick and uniform spread is formed.

Layer the Pastry: Lightly dust a cutting board or clean work surface with flour, then place the puff pastry on top. Use a rolling pin to roll the puff pastry out until it is around 12” by 13-14” (it doesn’t need to be exact). Use a firm spatula or knife to spread the spinach & artichoke mixture evenly over the pastry, leaving a 1” border on one long end of the pastry.

Roll: Use a brush or your fingers to lightly brush the clean edge of the pastry with water. Use two hands to roll the puff pastry up towards the edge, applying extra pressure once you get to the end to seal the pastry.

Cut: Note: I strongly recommend you use dental floss for this step; otherwise, place the rolled pastry in the fridge for 20-30 minutes first, so it’s firmer when you use a knife. Slide a long piece of floss under the puff pastry roll, then cross the two strands over the top to form a 1” piece. Continue to pull on the crossed strands until they cut through the roll entirely, then transfer to the baking sheet (see video for more details). Repeat with the remaining puff pastry until you have 12-14 pieces.

Bake: Bake in the top rack of the oven for 18 to 20 minutes, until the pastry is golden. Remove from the oven and serve warm. Store leftovers in the refrigerator for up to 5 days.