Flaky puff pastry filled with a rich mushroom and cheesy filling, these pinwheels are a crowd-pleasing appetizer or snack perfect for any occasion!
Ingredients
3 tablespoons olive oil, for sautéing
1 onion, finely chopped
16 ounces mushrooms, finely chopped
1 tablespoon mayonnaise, for creaminess
¼ teaspoon salt, to taste
¼ teaspoon black pepper, freshly ground
1 garlic clove, minced
½ cup grated Parmesan cheese, for nutty flavor
1 to 1½ cups shredded mozzarella cheese, for melty goodness
1 package puff pastry (2 sheets), thawed and ready to use
1 egg, whisked for an egg wash
Instructions
Step 1: Prepare the Ingredients
Finely chop the onion and mushrooms to ensure an even filling texture.
Step 2: Sauté the Vegetables
Heat olive oil in a skillet over medium-high heat.
Add the onion and sauté until translucent. Stir in the mushrooms and cook until tender and all excess moisture evaporates.
Step 3: Mix the Filling
Remove the skillet from the heat. Stir in mayonnaise, salt, black pepper, minced garlic, and Parmesan cheese until the mixture is well combined.
Step 4: Roll Out the Puff Pastry
On a floured surface, roll out each sheet of puff pastry to approximately 12 x 16 inches.
Step 5: Assemble the Pinwheels
Divide the mushroom filling evenly between the two pastry sheets, spreading it in a thin, even layer.
Sprinkle shredded mozzarella on top of the mushroom mixture.
Starting from the longer side, roll each sheet tightly into a log shape.
Step 6: Slice and Prepare for Baking
Line a baking sheet with parchment paper. Place the logs on the sheet and brush with the egg wash.
Using a sharp knife, slice each log into 1-inch-thick pinwheels and arrange them flat on the parchment paper.
Step 7: Bake the Pinwheels
Preheat the oven to 365°F (185°C).
Bake for 30–40 minutes, or until the pinwheels are golden brown and puffed up.
Step 8: Serve and Enjoy
Allow the pinwheels to cool slightly before serving. These are best enjoyed warm but are just as delicious at room temperature.
