tuna puff pastry pinwheels
Flaky puff pastry filled with a savory tuna, cream cheese, and red pepper mixture, rolled up and sliced into delicious bite-sized pinwheels — perfect as an appetizer or party snack.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 can solid white tuna in water drained and flaked
- 0.5 cup cream cheese softened
- 0.25 cup red bell pepper finely diced
- 2 tbsp mayonnaise
- 1 tbsp lemon juice freshly squeezed
- 1 tsp Dijon mustard
- 0.25 tsp garlic powder
- 0.25 tsp onion powder
- 1 tsp dried dill
- 2 sheets puff pastry thawed
- 1 large egg for egg wash
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together tuna, cream cheese, mayonnaise, lemon juice, Dijon mustard, garlic powder, onion powder, and dried dill until well combined.
- Stir in the diced red bell pepper.
- Roll out one puff pastry sheet slightly on a lightly floured surface. Spread half of the tuna mixture evenly over the surface, leaving a 1-inch border on one long edge.
- Tightly roll the pastry from the filling-coated edge to the bare edge. Pinch to seal. Repeat with the second sheet and remaining filling.
- Wrap each log in plastic wrap and chill in the freezer for 10 minutes to firm up for clean slicing.
- Remove from freezer and cut each log into 10 equal slices (about 1-inch thick).
- Place slices cut-side down on the prepared baking sheet. Whisk the egg with 1 tablespoon water and brush gently over the tops.
- Bake for 25–30 minutes, or until golden brown and puffed. Let cool slightly before serving.
Notes
Best served warm. Stores well in the fridge for up to 3 days. Reheat in the oven for best texture. Add a dash of hot sauce to the filling for a spicy variation.