Mushroom Puff Pastry Pinwheels
Get ready to impress your guests with these Mushroom Puff Pastry Pinwheels! These delightful bites are filled with sautéed mushrooms, garlic, and a blend of parmesan and mozzarella cheeses, all wrapped in flaky, buttery puff pastry and baked to golden perfection. Perfect as a crowd-pleasing appetizer, a tasty lunchbox snack, or a light meal paired with a fresh salad, these pinwheels are as convenient as they are delicious—make them ahead of time and bake when you need them!
Why You’ll Love This Recipe
- Quick and Easy: Ready in under an hour from start to finish.
- Simple Ingredients: Everything you need is available at your local grocery store.
- Versatile: Ideal for parties, as a snack, or a light meal.
- Make Ahead: Prepped in advance, they reheat beautifully without losing their crispiness.
I whipped up these pinwheels for a last-minute dinner party, and they were such a hit that the empty platter and requests for the recipe confirmed I had found a keeper. Now, they make an appearance at nearly every gathering I host!
Ingredients
- Puff Pastry Sheets: Thaw these properly in the refrigerator overnight for the best texture and handling.
- Mushrooms: Use cremini for their deeper flavor, but white button mushrooms work just as well.
- Onion: Adds a sweet, aromatic base that balances the earthiness of the mushrooms.
- Olive Oil: A good quality olive oil enhances the overall flavor of the dish.
- Mayonnaise: Sounds unusual, but it adds incredible creaminess and richness to the filling.
- Parmesan Cheese: Provides a sharp, nutty flavor that pairs beautifully with the mushrooms.
- Mozzarella Cheese: Creates that irresistible melty stretch when pulled apart.
- Garlic: Fresh garlic is essential for the best flavor profile.
- Salt and Pepper: Simple seasonings that enhance the quality of the ingredients.
- Egg: Gives the pinwheels a golden brown, shiny finish.
Step-by-Step Instructions
Step 1: Prep the Vegetables
Finely chop the mushrooms and onion into small, uniform pieces to ensure even cooking and distribution in the filling. The smaller the pieces, the easier it will be to roll the pastry later.
Step 2: Sauté the Onions
In a large skillet, heat olive oil over medium-high heat until shimmering but not smoking. Add the chopped onions and sauté for about 3-4 minutes until they become translucent and begin to turn golden at the edges. Stir occasionally to prevent burning.
Step 3: Cook the Mushrooms
Add the chopped mushrooms to the skillet and continue cooking for 6-8 minutes. The mushrooms will release moisture, which will evaporate, leaving behind an intensely flavored mixture. Keep stirring until no liquid remains in the pan.
Step 4: Create the Filling
Reduce the heat to medium-low and stir in the mayonnaise, salt, pepper, minced garlic, and grated parmesan. Mix thoroughly until everything is well combined and the cheese melts completely. Remove from heat and let it cool for 10 minutes.
Step 5: Prepare the Pastry
On a lightly floured surface, roll out each puff pastry sheet to approximately 12 x 16 inches. The thinner the pastry, the more layers you’ll get in your pinwheels, but don’t roll it too thin or it may break.
Step 6: Assemble the Rolls
Divide the cooled mushroom mixture evenly between both pastry sheets, spreading it in a thin, even layer while leaving about a 1/2-inch border along one long edge. Sprinkle mozzarella cheese evenly over the mushroom layer.
Step 7: Roll and Seal
Starting from the long edge without the border, roll the pastry tightly like a jelly roll, keeping tension consistent for even pinwheels. When you reach the other edge, brush the border with a little water and seal the roll.
Step 8: Prepare for Baking
Line a baking sheet with parchment paper. Place both pastry rolls seam-side down on the sheet. Brush the entire surface generously with beaten egg wash to ensure a glossy, golden finish.
Step 9: Cut and Arrange
Using a sharp knife, cut each roll into approximately 1-inch thick slices. Place each pinwheel flat on the parchment paper, leaving about 1 inch between each to allow for expansion.
Step 10: Bake to Perfection
Bake in a preheated oven at 365°F for 30-40 minutes, or until the pastry has puffed significantly and turned a deep golden brown. The filling should be bubbling slightly at the edges.
You Must Know
- These pinwheels can be assembled and refrigerated for up to 24 hours before baking.
- Each pinwheel contains approximately 120 calories, making them a reasonable indulgence.
- The recipe easily scales up for larger gatherings—simply double all ingredients!
The mushroom filling in these pinwheels brings back fond memories of my grandmother’s famous mushroom strudel she made for special occasions. She always emphasized that cooking mushrooms until all the liquid evaporates is key to developing intense flavor. I can still hear her voice reminding me that patience is essential whenever I make this recipe.
Make Ahead Magic
These pinwheels are perfect for busy hosts. You can prepare the mushroom filling up to three days in advance and store it in an airtight container in the fridge. Alternatively, assemble the rolls up to the cutting stage, wrap tightly in plastic wrap, and refrigerate overnight. When you’re ready to serve, simply slice, arrange on baking sheets, apply the egg wash, and bake. Keep in mind they may need a few extra minutes if baking from cold.
Creative Variations
The basic recipe offers endless possibilities for customization! Consider adding herbs like thyme or rosemary to the mushroom mixture for an aromatic twist. For extra decadence, incorporate a layer of cream cheese beneath the mushroom filling. Vegetarians will love this recipe as is, but meat lovers might enjoy adding finely chopped crispy bacon or prosciutto to the filling. For those who crave heat, a pinch of red pepper flakes in the mushroom mixture will create a subtle warmth that complements the rich flavors.
Serving Suggestions
These pinwheels shine as part of an appetizer spread alongside olives, cheese boards, and charcuterie. For a light meal, pair them with a simple green salad dressed with lemon vinaigrette to cut through the richness. They also make excellent picnic food, as they taste delicious at room temperature. During holiday seasons, arrange them in a circular pattern on a large platter with a small bowl of marinara sauce for dipping in the center for a festive presentation that guests can’t resist.
You Must Know
- Allow the pastry to thaw completely but keep it cold until ready to use for the easiest handling.
- Pat mushrooms dry with paper towels before chopping to reduce cooking time.
- For perfectly even slices, chill the rolled logs for 15 minutes before cutting.
Serve these golden, mushroom-filled pinwheels warm and watch them disappear at your next gathering!
Frequently Asked Questions
→ Can I make these mushroom pinwheels ahead of time?
Yes! You can prepare the pinwheels up to the point of baking and refrigerate them for up to 24 hours. You can also freeze unbaked pinwheels and bake them directly from frozen, adding 10-15 minutes to the cook time.
→ Can I substitute the mushrooms with other ingredients?
Absolutely! Try spinach and feta, caramelized onions with gruyere, or sun-dried tomatoes and mozzarella. Just avoid overly wet fillings to keep the pastry crisp.
→ Why is my puff pastry not rising properly?
Puff pastry rises best when it’s cold. Chill the assembled pinwheels for 15-20 minutes before baking, and ensure your oven is fully preheated to 365°F.
→ How do I store leftover pinwheels?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 5-7 minutes to restore crispness.
→ What can I serve with these pinwheels?
Serve them with a green salad, creamy soups, or dipping sauces like marinara or garlic aioli. They’re also perfect for lunchboxes or party trays.
→ Why add mayonnaise to the mushroom filling?
Mayonnaise adds richness and helps bind the mushroom mixture. For a similar effect, you can use cream cheese or crème fraîche.
Ingredients
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 450g (16 oz) mushrooms, finely chopped
- 1 tablespoon mayonnaise
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 garlic clove, minced
- 120g (1/2 cup) grated Parmesan cheese
- 120-180g (1-1 1/2 cups) shredded mozzarella cheese
- 1 package puff pastry (2 sheets)
- 1 egg, beaten for egg wash
Instructions
- Finely chop the mushrooms and onion.
- In a large skillet, heat olive oil over medium-high heat and sauté the onion until translucent, about 3-4 minutes.
- Add the chopped mushrooms to the skillet and cook until they release their moisture and are thoroughly cooked, approximately 5-7 minutes.
- Stir in the mayonnaise, salt, black pepper, minced garlic, and parmesan cheese until well combined.
- Roll out each sheet of puff pastry to approximately 30 x 40 cm (12 x 16 inches).
- Divide the mushroom filling evenly between both pastry sheets, spreading it in a thin, even layer across the entire surface.
- Sprinkle mozzarella cheese evenly over the mushroom mixture on both sheets.
- Starting from the longer edge, tightly roll each pastry sheet into a log.
- Line a baking sheet with parchment paper. Place both rolls on the sheet and brush generously with beaten egg.
- Using a sharp knife, cut each roll into 2.5 cm (1 inch) thick pinwheels. Arrange the pinwheels flat on the parchment paper, leaving space between each.
- Bake in a preheated oven at 185°C (365°F) for 30-40 minutes, or until the pinwheels are puffed and golden brown.
Allow the pinwheels to cool for 5 minutes before serving for the best texture and flavor. Enjoy these irresistible mushroom-filled delights at your next gathering! 🥳🍄✨
