Puff Pastry Pinwheels Recipe [4 Different Fillings]

Mushroom, Spinach, Onion, and sun dried tomato spiral puff pastry pinwheels on a plate.

5 from 1 vote

Puff Pastry Pinwheels Recipe [4 Different Fillings]

I designed this puff pastry pinwheels recipe around my favourite store-bought frozen puff pastry appetizers. Try all 4 different fillings!

Prep Time40

Cook Time15

Chill Time2

Total Time2 55

Course: Appetizer

Cuisine: French

Diet: Vegetarian

Servings: pinwheels IF you do all 4 fillings / 8 sheets

Calories: 120kcal

Author: Marie Porter

Ingredients

Mushroom & Cheese Pinwheels:

1 tablespoon Olive oil
8 oz Crimini mushrooms finely chopped
½ Small onion finely chopped
1 tablespoon dry white wine
2 teaspoon cornstarch
Pinch thyme
4 oz Cream cheese softened
Salt and pepper to taste
2 sheets Puff Pastry

Cheese & Onion Pinwheels:

8 oz Cream cheese softened
2 teaspoon Dijon mustard
½ Small onion pureed
½ cup Shredded Cheddar Cheese
¼ cup Parmesan Cheese
2 teaspoon Corn starch
1 teaspoon Dried parsley
¼ teaspoon Smoked paprika
Salt and pepper to taste
2 sheets Puff Pastry

Cheese & Spinach Pinwheels:

1 tablespoon olive oil
3 cups Baby spinach packed
¼ Small onion chopped
2 Garlic cloves pressed or finely minced
½ cup Ricotta Cheese well drained
¼ cup Feta Cheese
1 teaspoon Lemon juice
2 teaspoon Corn starch
1 teaspoon Dried dill
Pinch Nutmeg
Salt and pepper
2 sheets Puff Pastry

Cheese & Tomato Pinwheels:

8 oz Cream cheese softened
⅓ cup Feta cheese
⅓ cup finely chopped Sun dried tomatoes
2 Garlic cloves pressed or finely minced
¼ cup Shredded mozzarella Cheese
¼ cup Shredded Parmesan cheese
2 teaspoon Corn starch
1 teaspoon Onion powder
¼ teaspoon Smoked paprika
Salt and pepper
2 sheets Puff Pastry

Assembly:

1 Egg

Instructions

Mushroom & Cheese Pinwheel Filling:

Heat the olive oil in a nonstick pan.
Add the mushrooms and onions, cook over medium heat until softened and cooked down.
Add wine, continue to cook - stirring frequently - until all of the liquid has cooked off. Remove from heat.
Sprinkle corn starch and thyme over the mushroom mixture, stir well to combine.
In a medium bowl, beat cream cheese until smooth. Add mushroom mixture, stir until well combined.
Season with salt and pepper, to taste.
Cover mushroom mixture with plastic wrap, chill for at least 2 hours.

Cheese & Onion Pinwheel Filling:

In a food processor, blitz cream cheese and mustard until well combined and smooth.
Use a cheese cloth to squeeze most of the moisture from the shredded onions. Discard the juice, add the onion pulp to the bowl of cream cheese, blitz to combine.
In a separate bowl, combine the cheeses, corn starch, parsley, and smoked paprika.
Add the cheese mixture to the food processor, blitz until well combined and smooth.
Season with salt and pepper, to taste. Cover and chill until use.

Cheese & Spinach Pinwheel Filling

Heat Olive oil in a large nonstick pan.
Finely chop the spinach - I like to use the food processor for this.
Add spinach and onion to the pan. Cook until spinach is wilted and onions are soft and cooked down.
Add garlic, cook for one more minute. Remove from heat and allow to cool.
In a food processor, blitz together the ricotta, feta, and lemon juice.
Mix together the corn starch, dill, and nutmeg. Add to the food processor along with the cooled spinach mixture, blitz to combine.
Season with salt and pepper, to taste. Cover and chill until use.

Cheese & Tomato Pinwheel Filling:

In a food processor, blitz together the cream cheese, feta cheese, sun dried tomatoes, and garlic until smooth.
Combine mozzarella, Parmesan, corn starch, onion powder, and smoked paprika in a medium bowl, tossing well to coat.
Add the cheese mixture to the food processor, blitz until smooth and well combined. Cover and chill until use.

Assembly:

Lay one sheet of puff pastry out on a silicone baking mat, or a clean, lightly floured work surface.
Lightly, gently roll it - slightly - to flatten it out a little.
Spoon half of one batch of filling onto the pastry sheet. Spread in an even layer, leaving a 1" strip along one long side of the pastry.
Starting with the edge across from the bare strip, roll the pastry up - towards the bare end.
Whisk together the egg and 1 tablespoon of water, brush a thin layer of it on the bare strip of pastry.
Continue rolling, gently pressing the egg wash strip against the main roll to seal it. Repeat with the second sheet pastry, and any other fillings / more pastry you may be doing.
Wrap each roll with plastic wrap, chill for 30 minutes.
Preheat oven to 400 F.
Once thoroughly chilled, use a sharp knife to cut into ½-3/4" slices - I usually aim for about 15 slices per roll. Try to keep the slices the same thickness.
Arrange cut spirals onto parchment lined baking sheets, leaving 2" between the pieces.
You can brush the pinwheels with egg wash if you like, I usually don’t bother.
Bake for 15-18 minutes, or until golden brown, puffed, and cooked through.
Remove from oven, allow to cool slightly before serving.

Notes

For best results, pastries should be COLD when they go into the oven. If you’re making a large batch, place cut rolls in the fridge as you work on others.

To Freeze for future use:

Once raw pastry rolls are cut, arrange in a single layer on parchment lined baking sheets. Cover and freeze until frozen through, usually a couple of hours.

Once frozen, transfer pieces to labeled freezer baggies. Remove as much air as possible - ideally vacuum seal them - and return to the freezer for up to 6 months or so.

To Bake from Frozen:

Preheat oven to 400 F. Arrange frozen pastry pinwheels on parchment lined baking sheets, bake for 20-22 minutes or so, until golden brown, puffed, and cooked through.

To Air Fry from Frozen:

Preheat air fryer to 375, cook for 10 minutes or so, or until golden brown, puffed, and cooked through.

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