Description

Golden, flaky, and bursting with savory mushroom goodness, these Mushroom Puff Pastry Pinwheels make the perfect appetizer, brunch snack, or party bite. Earthy mushrooms, herbs, and cheese are rolled in buttery puff pastry and baked to crisp perfection. Easy to prep ahead and customize, these pinwheels are a crowd favorite that never disappoints.

Ingredients

1 sheet puff pastry (thawed)

1 tablespoon olive oil or butter

1 1/2 cups finely chopped mushrooms (cremini or mixed)

1 small shallot, finely chopped

2 cloves garlic, minced

1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)

1/2 cup grated Gruyère cheese

1/4 teaspoon salt

1/4 teaspoon black pepper

1 egg (for egg wash)

Instructions

1. In a skillet over medium heat, warm the olive oil or butter. Add shallots and cook until translucent.

2. Add garlic and stir for 30 seconds until fragrant.

3. Stir in mushrooms and thyme. Cook until all moisture has evaporated, about 8–10 minutes. Season with salt and pepper. Let the filling cool.

4. On a floured surface, roll out the thawed puff pastry to smooth any creases.

5. Spread the mushroom mixture evenly over the pastry, leaving a 1/2-inch border.

6. Sprinkle cheese evenly over the filling.

7. Roll the pastry tightly into a log. Seal the edge with a bit of water.

8. Wrap the log in plastic wrap and refrigerate for 20–30 minutes.

9. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

10. Slice the chilled log into 1/2-inch pinwheels and place on the baking sheet.

11. Brush tops with beaten egg.

12. Bake for 18–22 minutes, or until golden and puffed.

13. Let cool slightly before serving.

Notes

Best served warm, but can be made ahead and reheated.

Freeze unbaked pinwheels for last-minute baking.

Nutrition

Serving Size: 1 pinwheel
Calories: 120
Sugar: <1g
Sodium: 140mg
Fat: 8g
Saturated Fat: 3.5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 3g
Cholesterol: 15mg

Keywords: puff pastry, mushroom appetizer, pinwheels