Description
Golden, flaky vegan cream cheese pinwheels filled with spinach — perfect for quick appetisers, snacks, or brunch.
Ingredients
Units
Scale
- 1 sheet puff pastry
- 80g shredded dairy-free cheese
- 150g fresh spinach
- 1 tbsp oil
- 3-4 cloves garlic
- 120g dairy-free cream cheese ( I used violife )
- salt and pepper to taste
- chilli ( optional ) for extra heat
- vegan butter ( for brushing )
Instructions
- Heat oil in a pan, add garlic and cook for a minute. Add the spinach and cook until wilted.
- In a bowl, mix the spinach with cream cheese, grated vegan cheese, salt, pepper and chilli if you like a bit of heat. The mixture should be thick and easy to spread.
- Roll out the puff pastry on a lightly floured surface. Spread the mixture evenly, leaving a small border on one edge.
- Then roll from the long side into a log, gently seal the edge, cut into 2–3 cm pieces, and place on a lined baking tray.
- Brush with a little vegan butter or plant milk and bake at 180°C for 15–20 minutes, until golden.
Leave them for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetiser
