I’ve always loved bite-sized pastries that deliver big on flavor, and these Mushroom Puff Pastry Pinwheels are no exception. The golden, flaky layers of puff pastry wrap around a savory filling of mushrooms sautéed with garlic, herbs, and a touch of cheese. They’re rich, earthy, and just the right amount of indulgent. Whether I’m entertaining or just in the mood for a cozy snack, these pinwheels never fail to impress.

What I really adore about this recipe is its flexibility and simplicity. You don’t need to be a seasoned baker to pull this off—store-bought puff pastry does most of the heavy lifting, while the mushroom filling comes together quickly in one pan. They’re elegant enough for a dinner party, yet easy enough for a weeknight treat.

Why You’ll Love This Mushroom Puff Pastry Pinwheels Recipe

These pinwheels are everything you want in a savory pastry: buttery, crisp, and packed with umami flavor. The mushrooms add depth, the herbs bring brightness, and the cheese ties it all together. They’re freezer-friendly, ideal for make-ahead appetizers, and endlessly customizable. Perfect for brunch, parties, or a cozy snack board.

What Kind of Puff Pastry Should I Use?

For these Mushroom Puff Pastry Pinwheels, I always go with all-butter puff pastry if I can find it. It delivers the richest flavor and flakiest texture. That said, regular store-bought puff pastry works just fine—just make sure to thaw it properly in the refrigerator so it rolls out smoothly without cracking. Avoid using the kind that’s too thin or overly dry, as it won’t hold the pinwheel shape as well during baking.

Options for Substitutions

These pinwheels are super forgiving when it comes to swaps:

Mushrooms: Use cremini, white button, or even portobello mushrooms. You can also mix a few varieties for deeper flavor.
Cheese: Gruyère is my go-to, but mozzarella, fontina, or sharp cheddar also melt beautifully. For a more intense flavor, try blue cheese or feta in moderation.
Herbs: Fresh thyme is ideal, but rosemary, parsley, or even sage work wonderfully. Dried herbs are okay in a pinch—just use a little less.
Shallots or Onions: Don’t have shallots? A finely chopped yellow onion or even green onions can step in.
Vegan Option: Use vegan puff pastry and swap the cheese with a dairy-free alternative or skip it entirely. The mushroom mix is flavorful enough on its own.

Ingredients for This Mushroom Puff Pastry Pinwheels Recipe

Puff Pastry Sheets
The star of the show—light, flaky, and buttery. It gives the pinwheels their beautiful spiraled shape and golden finish.

Mushrooms
I prefer cremini or baby bella mushrooms for their earthy richness, but any variety will work. They’re the heart of the filling.

Shallots
They add a subtle sweetness and depth of flavor that balances the mushrooms. You can substitute with onions if needed.

Garlic
Just a couple cloves bring aromatic sharpness that brightens the whole filling.

Fresh Thyme (or other herbs)
Thyme pairs beautifully with mushrooms, adding freshness and a woodsy note that keeps the flavors layered.

Butter or Olive Oil
Used to sauté the vegetables. Butter adds richness, while olive oil keeps it lighter.

Gruyère Cheese (or cheese of choice)
Melts perfectly and brings a creamy, slightly nutty taste that binds the filling. Other cheeses can be used, depending on your preference.

Salt and Black Pepper
For seasoning. Essential to bring out the natural flavors of the mushrooms and herbs.

Egg (for egg wash)
Brushed over the pastry before baking to give it that irresistible golden sheen and crisp finish.

Step 1: Prepare the Mushroom Filling

Start by finely chopping the mushrooms and shallots. In a large skillet over medium heat, melt the butter or heat olive oil. Sauté the shallots until translucent, then add the garlic and cook for about 30 seconds until fragrant. Toss in the mushrooms and thyme, season with salt and pepper, and cook until the mushrooms have released their moisture and the mixture is dry—about 10 minutes. Let it cool completely.

Step 2: Roll Out the Puff Pastry

On a lightly floured surface, gently unfold the thawed puff pastry sheet. Use a rolling pin to slightly flatten and smooth it out, especially if it’s a bit thick from the packaging. You want an even surface for layering the filling.

Step 3: Add the Filling

Spread the cooled mushroom mixture evenly across the surface of the pastry, leaving about ½ inch of space at the edges. Sprinkle the grated cheese evenly over the top of the mushroom layer.

Step 4: Roll and Chill

Carefully roll the puff pastry into a tight log, starting from one long edge. Once rolled, seal the edge with a little water. Wrap the log in plastic wrap and chill in the fridge for 20–30 minutes—this helps the pinwheels hold their shape when sliced.

Step 5: Slice and Arrange

Once chilled, unwrap and slice the log into ½-inch rounds. Place each pinwheel cut-side up on a parchment-lined baking sheet, spacing them slightly apart.

Step 6: Brush and Bake

Preheat the oven to 400°F (200°C). Brush the tops of each pinwheel with beaten egg to get a beautiful golden color. Bake for 18–22 minutes or until the pastries are puffed and deeply golden. Let them cool slightly before serving.

How Long to Cook the Mushroom Puff Pastry Pinwheels

Once the pinwheels are assembled and placed on the baking sheet, they’ll need about 18 to 22 minutes in a preheated 400°F (200°C) oven. You’re looking for that rich, golden color on the pastry and slightly caramelized edges. Don’t rush it—undercooked pastry will be pale and doughy in the center. Let them cool for 5 minutes before serving to allow the layers to set.

Tips for Perfect Mushroom Puff Pastry Pinwheels

Chill Before Slicing: This makes it easier to cut clean rounds without squishing the pastry.
Dry Out the Mushrooms: Cook the filling until all moisture evaporates. A wet filling can make the pastry soggy.
Use Sharp Cheese Grates: Finely grated cheese spreads more evenly and melts better.
Don’t Overfill: A thin, even layer of filling helps the pinwheels stay intact and prevents leaks during baking.
Watch Your Oven: Every oven runs slightly different. Keep an eye during the last few minutes to avoid burning.
Rotate the Pan: Halfway through baking, turn the baking sheet around for even browning.
Serve Warm: These are at their best when warm—flaky, crisp, and savory.

Watch Out for These Mistakes While Cooking

Using Wet Mushrooms: If you skip cooking out the moisture, the pastry will steam instead of crisp up. Always sauté the mushrooms until the pan is dry.
Skipping the Chill Time: Rolling and slicing warm puff pastry is a recipe for a mess. A quick chill firms it up and makes for clean cuts.
Overstuffing the Roll: Too much filling will cause the pinwheels to burst open during baking.
Not Sealing the Edge: Without a sealed edge, your roll can unravel as it bakes. A light brush of water on the edge before rolling fixes this.
Baking at the Wrong Temperature: Puff pastry needs a hot oven to rise properly. Too low, and it’ll be flat and greasy.
Using Too Much Egg Wash: A light brush is plenty. Too much can drip and burn on the baking tray.

What to Serve With Mushroom Puff Pastry Pinwheels?

Cheese Boards

Pair these pinwheels with a board of sharp cheeses, fruits, and crackers for a stunning appetizer spread.

Mixed Green Salad

A light salad with vinaigrette balances out the rich, savory pastry.

Creamy Soups

Serve alongside creamy tomato, butternut squash, or mushroom soup for a cozy, filling meal.

Wine Pairing

Try a glass of dry white wine like Sauvignon Blanc or a light red like Pinot Noir.

Brunch Spread

Add to a brunch table with scrambled eggs, smoked salmon, and fresh fruit.

Tapenade or Olive Bar

Offer with an olive tapenade or a medley of marinated olives to add salty contrast.

Garlic Aioli or Herbed Dip

Serve with a dipping sauce like a lemon-garlic aioli or herbed yogurt dip for extra flavor.

Storage Instructions

Once baked and cooled, store leftover Mushroom Puff Pastry Pinwheels in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in a 375°F (190°C) oven for 5–7 minutes to bring back the crispness—microwaving will make them soggy.

If you’re planning ahead, you can freeze the unbaked, sliced pinwheels on a tray until solid, then transfer to a freezer bag. Bake from frozen—just add a few extra minutes to the baking time. Perfect for last-minute entertaining!

Estimated Nutrition

Per pinwheel (based on a batch of about 20 pinwheels):

Calories: ~120
Total Fat: 8g
Saturated Fat: 3.5g
Unsaturated Fat: 3.5g
Cholesterol: 15mg
Sodium: 140mg
Carbohydrates: 10g
Fiber: 1g
Sugar: <1g
Protein: 3g

Keep in mind the values can vary depending on the exact ingredients and portion sizes used.

Frequently Asked Questions

Can I make the pinwheels ahead of time?

Yes! You can assemble, roll, and slice the pinwheels ahead of time. Freeze them raw, then bake from frozen when needed—just add a few extra minutes to the bake time.

What kind of mushrooms work best?

Cremini, white button, and baby bella mushrooms are all great options. You can even mix varieties for more depth of flavor.

Can I use frozen puff pastry?

Absolutely—just make sure it’s fully thawed in the fridge and not at room temperature to avoid stickiness or cracking.

What if I don’t have Gruyère cheese?

No problem. Try mozzarella, sharp cheddar, fontina, or even goat cheese. Just choose one that melts well and suits your taste.

How do I keep the pinwheels from unraveling?

Seal the edge with a bit of water before rolling up the pastry, and always chill the roll before slicing. That helps it stay tight and neat.

Can I make this recipe vegan?

Yes! Use vegan puff pastry and substitute the cheese with a plant-based alternative—or skip it altogether. The mushroom filling is flavorful on its own.

Do I need to use egg wash?

Egg wash gives the pinwheels a golden, glossy finish. If you’d prefer not to use it, try brushing with plant-based milk or a bit of oil instead.

Can I serve these cold?

While they’re best warm and crispy, they still taste great at room temperature. Just know the pastry won’t be as flaky once cooled.

Conclusion

These Mushroom Puff Pastry Pinwheels are the perfect mix of indulgent and elegant. Whether you’re hosting a party, prepping a quick brunch item, or just looking to snack in style, this recipe delivers flavor, texture, and versatility. With simple ingredients and make-ahead options, you can impress your guests—or just treat yourself—without the stress. Once you make them, they’ll quickly become a staple in your savory pastry rotation.