Description
Savory Mushroom Puff Pastry Pinwheels
Flaky, cheesy, and party-ready—perfect as an appetizer or snack.
Ingredients
Filling:
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6 tbsp olive oil (or 3 tbsp oil + 3 tbsp butter for richer flavor)
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2 medium onions, finely chopped
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32 oz mushrooms, finely chopped (cremini, shiitake, or a mix)
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2 garlic cloves, minced
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2 tbsp mayonnaise (or Greek yogurt / sour cream)
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½ tsp salt
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½ tsp black pepper
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Optional: 1 tsp fresh thyme or rosemary, chopped
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Optional: a dash of chili flakes
Cheese:
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1 cup grated Parmesan
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2–3 cups shredded mozzarella (low-moisture)
Pastry & Finish:
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2 packages puff pastry, thawed
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2 eggs, beaten (for egg wash)
Instructions
1. Preheat & Prep
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Preheat oven to 375°F (190°C).
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Line baking sheets with parchment paper.
2. Sauté the Filling
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Heat olive oil in a large skillet over medium heat.
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Cook onions 5–7 min until soft and translucent.
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Add garlic, cook 30 sec until fragrant.
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Stir in mushrooms and cook 10–12 min until liquid evaporates and mushrooms are golden.
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Remove from heat; stir in mayonnaise, salt, pepper, and optional herbs or chili. Cool completely.
3. Assemble the Pinwheels
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Roll out one sheet of thawed puff pastry to smooth folds.
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Spread half the cooled mushroom mixture evenly, leaving a ½-inch border.
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Sprinkle half the Parmesan and mozzarella over filling.
4. Roll & Slice
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Roll pastry tightly from one long side into a log; pinch seam to seal.
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Slice into ½-inch rounds using a serrated knife. Place cut-side up on baking sheet, 1 inch apart.
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Repeat with second pastry sheet and remaining filling/cheese.
5. Bake
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Brush tops with beaten egg.
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Bake 20–25 min until golden and bubbly.
6. Rest & Serve
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Let pinwheels rest 5 min before serving.
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Serve on a platter or wooden board, optionally garnished with fresh herbs.
Notes
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Soggy bottoms? Let the filling cool completely and ensure mushrooms are dry.
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Cheese swap: Gruyère, cheddar, Gouda, or fontina all work.
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Make ahead: Assemble logs, refrigerate up to 24 hours, or freeze unbaked for up to 3 months.
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Twists:
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Spinach & feta for a Greek version
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Bacon or ham for a meaty option
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Pesto & sun-dried tomato swirl
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Nutrition
- Calories: 136 Cal Per Serving
- Fat: 9g
- Carbohydrates: 10g
- Protein: 5g