Easy Crab Rangoon Pinwheels with Puff Pastry
Easy Crab Rangoon Pinwheels with Puff Pastry are crispy, golden, and packed with crab and cream cheese. After making these many times, I discovered the trick to keeping them crispy is to brush the pastry with egg wash and bake them on a parchment-lined baking sheet. They’re perfect for a cozy night in or a holiday party. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Southern Hushpuppies Recipe for Easy Dinner Sides and Creamy Cauliflower Sausage Kale Soup Recipe.
Why This Easy Crab Rangoon Pinwheels with Puff Pastry Is Pure Comfort
- Crispy golden pastry on the outside
- Creamy crab and cheese filling
- Ready in just 30 minutes
- Better than takeout
What You'll Need for Easy Crab Rangoon Pinwheels with Puff Pastry
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Puff pastry
- Crab meat
- Cream cheese
- Green onions
- Worcestershire sauce
- Salt
- Pepper
- Garlic powder
- Egg wash (egg and water)
- Optional: Sriracha aioli for dipping
📝 Ingredient Notes
- Crab meat: I use canned crab meat for convenience, but fresh is best if you can find it.
🛒 Tools & Equipment I Recommend
- Puff pastry sheets — Makes rolling out the dough a breeze → See on Amazon
- Crab meat can — Convenient and always in season → See on Amazon
How to Make Easy Crab Rangoon Pinwheels with Puff Pastry
- Prepare the filling: Mix crab meat, cream cheese, green onions, Worcestershire sauce, salt, and pepper in a bowl.
- Roll out the pastry: Thaw puff pastry sheets and roll them out on a floured surface until they're about 1/8 inch thick.
- Spread the filling: Spread the crab mixture evenly over the pastry, leaving a 1/2 inch border.
- Roll up the pastry: Roll the pastry tightly into a log, then cut it into 1-inch slices.
- Bake the pinwheels: Place the pinwheels on a parchment-lined baking sheet, brush with egg wash, and bake at 400°F (200°C) for 20-25 minutes or until golden brown.
Cook's Tips for Perfect Easy Crab Rangoon Pinwheels with Puff Pastry
- Common mistake and fix: Don't overfill the pinwheels or they'll leak when baking. If they do, just scoop up the filling and continue baking.
- Pro tip: For extra crispy pinwheels, brush the tops with a little bit of melted butter before baking.
- Pro tip: To make ahead, prepare the pinwheels but don't bake them. Store in the fridge for up to 24 hours, then bake as directed.
Storing & Reheating Easy Crab Rangoon Pinwheels with Puff Pastry
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can prepare the pinwheels up to 24 hours ahead of time. Store in the fridge until ready to bake.
Freezing Easy Crab Rangoon Pinwheels with Puff Pastry
Freeze uncooked pinwheels for up to 2 months. Bake from frozen, adding a few minutes to the baking time.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 30-45 seconds or until heated through. The pastry may not be as crispy.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the filling.
- Best substitution: You can substitute the crab meat with cooked shrimp or even cooked chicken for a different twist.
- Make-ahead: These pinwheels are best served fresh, but you can make them ahead of time and reheat in the oven.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your pinwheels are browning too quickly, tent the baking sheet with aluminum foil and continue baking.
Want to level up this recipe?
Silicone baking mat — Prevents the pinwheels from sticking and makes cleanup a breeze → Check price on Amazon
Easy Crab Rangoon Pinwheels with Puff Pastry
Ingredients
Main Ingredients
- Puff pastry
- Crab meat
- Cream cheese
- Green onions
- Worcestershire sauce
Seasonings
- Salt
- Pepper
- Garlic powder
- Egg wash (egg and water)
Optional Toppings
- Sriracha aioli for dipping
Instructions
- Prepare the filling: Mix crab meat, cream cheese, green onions, Worcestershire sauce, salt, and pepper in a bowl.
- Roll out the pastry: Thaw puff pastry sheets and roll them out on a floured surface until they're about 1/8 inch thick.
- Spread the filling: Spread the crab mixture evenly over the pastry, leaving a 1/2 inch border.
- Roll up the pastry: Roll the pastry tightly into a log, then cut it into 1-inch slices.
- Bake the pinwheels: Place the pinwheels on a parchment-lined baking sheet, brush with egg wash, and bake at 400°F (200°C) for 20-25 minutes or until golden brown.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the filling.
- Best substitution: You can substitute the crab meat with cooked shrimp or even cooked chicken for a different twist.
- Make-ahead: These pinwheels are best served fresh, but you can make them ahead of time and reheat in the oven.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your pinwheels are browning too quickly, tent the baking sheet with aluminum foil and continue baking.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze uncooked pinwheels for up to 2 months. Bake from frozen, adding a few minutes to the baking time.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 30-45 seconds or until heated through. The pastry may not be as crispy.
- Make ahead: You can prepare the pinwheels up to 24 hours ahead of time. Store in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 220
- Protein: 10g
- Fat: 12g
- Carbs: 18g
- Fiber: 1g
- Sugar: 1g
- Sodium: 500mg
- Cholesterol: 60mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crab Rangoon Pinwheels with Puff Pastry FAQs
Yes, you can prepare the pinwheels up to 24 hours ahead of time. Store in the fridge until ready to bake.
If your pinwheels are leaking, it's likely because they were overfilled. Try to be more conservative with the filling next time.
Yes, you can freeze uncooked pinwheels for up to 2 months. Bake from frozen, adding a few minutes to the baking time.
The best way to reheat these is in the oven at 350°F (180°C) for 10-15 minutes or until heated through. The pastry may not be as crispy as when fresh.
Yes, you can make these in the air fryer at 375°F (190°C) for 10-12 minutes or until golden brown. You may need to cook them in batches.
A Warm Final Note
I can’t wait for you to try Easy Crab Rangoon Pinwheels with Puff Pastry and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
