Print

Crab Rangoon Pinwheels Recipe

Print Recipe

★★★★★

4.7 from 98 reviews

These Crab Rangoon Pinwheels are a delicious appetizer featuring flaky puff pastry filled with a savory blend of cream cheese, imitation crab meat, mozzarella, garlic, and green onions. Baked to golden perfection and brushed with egg wash for a beautiful finish, they make a perfect finger food for parties or casual gatherings, especially when paired with Thai sweet chili sauce or spicy mayonnaise.

Ingredients

Scale

Pastry

  • 2 sheets puff pastry (pre-rolled, thawed)
  • 1 egg (whisked, for egg wash)

Filling

  • 1 1/2 cups imitation crab meat
  • 1 brick cream cheese (8 ounces, at room temperature)
  • 1/2 cup mozzarella cheese (shredded)
  • 1 clove garlic (finely minced or shredded)
  • 3 green onions (diced)
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sugar

Instructions

  1. Preheat Oven: Preheat the oven to 375˚F (190˚C) with racks placed in the upper and lower thirds. Line two large baking sheets with parchment paper or foil; if using foil, spray it lightly with cooking spray to prevent sticking.
  2. Prepare Filling: In a large mixing bowl, combine imitation crab meat, cream cheese (at room temperature for easier mixing), shredded mozzarella, minced garlic, diced green onions, soy sauce, and sugar. Mix well until all ingredients are evenly incorporated.
  3. Roll Out Puff Pastry: On a lightly floured surface such as parchment paper or your kitchen counter, gently roll out the thawed puff pastry sheets to smooth out creases and slightly enlarge them.
  4. Spread Filling: Evenly spread the prepared filling mixture over the surface of each puff pastry sheet, leaving a 1/4 inch border around the edges to allow sealing.
  5. Roll and Chill: Starting at a long edge, tightly roll the puff pastry and filling into a log. Press the edges firmly to seal. Wrap each log tightly in plastic wrap and refrigerate seam-side down for 15 to 30 minutes; this chilling step is optional but helps with easier slicing.
  6. Slice Pinwheels: Remove the chilled log from the refrigerator. Using a sharp knife, cut the log into 1/2-inch thick slices, yielding about 16 pinwheels per log. For smaller pinwheels, gently stretch the log lengthwise and slice into 24 to 30 pieces.
  7. Arrange on Baking Sheets: Place the pinwheels cut side up on the prepared baking sheets, spacing them about 1 inch apart to allow for puffing during baking.
  8. Apply Egg Wash: In a small bowl, whisk the egg. Using a pastry brush, lightly brush the tops and sides of the pinwheels with the whisked egg to promote browning and a shiny finish.
  9. Bake: Bake the pinwheels in the preheated oven for 15 to 20 minutes or until they are puffed and golden brown, rotating and swapping the baking sheets halfway through the cooking time for even baking.
  10. Serve: Remove from the oven and allow to cool slightly. Serve warm or at room temperature with Thai sweet chili sauce or spicy mayonnaise for dipping. Enjoy your Crab Rangoon Pinwheels!

Notes

  • The optional chilling step makes slicing easier and helps maintain shape during baking.
  • Using imitation crab meat keeps the recipe affordable, but you can substitute real crab meat for a more authentic flavor.
  • For extra crispiness, make sure the puff pastry is well chilled before baking.
  • Adjust the amount of soy sauce for saltiness according to taste.
  • Serve with your favorite dipping sauces like sweet chili or spicy mayo to complement the flavors.

Keywords: Crab Rangoon, Pinwheels, Puff Pastry Appetizer, Crab Appetizer, Party Food, Baked Crab Rangoon

Find it online: https://nayabaker.com/crab-rangoon-pinwheels-recipe/