Mushroom Puff Pastry Pinwheels

This mushroom puff pastry pinwheel recipe transforms simple ingredients into an elegant appetizer that will impress your guests without hours of kitchen labor. The earthy mushrooms combined with savory cheese create an irresistible filling that gets wrapped in flaky, buttery pastry for the perfect bite.

I first created these pinwheels for a last minute dinner party when I needed something impressive with minimal effort. The empty platter and requests for the recipe confirmed I had found a keeper that now appears at nearly every gathering I host.

Ingredients

• Puff pastry sheets: Thaw these properly in the refrigerator overnight for the best texture and easiest handling
• Mushrooms: Preferably cremini for their deeper flavor but white button work perfectly too
• Onion: Provides sweet aromatic base that balances the earthiness of mushrooms
• Olive oil: Use a good quality one as the flavor comes through in the finished dish
• Mayonnaise: Sounds unusual but creates incredible creaminess and richness
• Parmesan cheese: Adds sharp nutty flavor that complements mushrooms beautifully
• Mozzarella cheese: Creates that irresistible melty stretch when pulled apart
• Garlic: Fresh is essential for the best flavor profile here
• Salt and pepper: These simple seasonings are all you need with quality ingredients
• Egg: Creates that golden brown shiny finish that makes these look professional

Step-by-Step Instructions

Prep the vegetables:

Finely chop mushrooms and onion into small uniform pieces ensuring they cook evenly and distribute well in the filling. The smaller the pieces the easier it will be to roll the pastry later.

Sauté the onions:

Heat olive oil in a large skillet over medium high heat until shimmering but not smoking. Add chopped onions and cook for 3 to 4 minutes until they become translucent and just start to turn golden at the edges. Stir occasionally to prevent burning.

Cook the mushrooms:

Add chopped mushrooms to the onions and continue cooking for 6 to 8 minutes. The mushrooms will release moisture which will eventually evaporate leaving an intensely flavored mixture. Continue stirring until no liquid remains in the pan.

Create the filling:

Reduce heat to medium low and add mayonnaise salt pepper minced garlic and grated Parmesan. Stir thoroughly to combine all ingredients ensuring the cheese melts completely into the mixture. Remove from heat and allow to cool for 10 minutes.

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 will get in your pinwheels but dont go too thin or they may break.

Assemble the rolls:

Divide the cooled mushroom mixture evenly between both pastry sheets spreading it in a thin even layer leaving about half inch border along one long edge. Sprinkle mozzarella cheese evenly over the mushroom layer.

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.

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.

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.

Bake to perfection:

Place in preheated 365°F oven and bake for 30 to 40 minutes until the pastry has puffed significantly and turned a deep golden brown. The filling should be bubbling slightly at the edges.

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The mushroom filling in these pinwheels reminds me of my grandmother's famous mushroom strudel that she would make for special occasions. She taught me that properly cooking mushrooms until all liquid evaporates is the secret to intense flavor development. I still hear her voice reminding me patience is key whenever I make this recipe.

Make Ahead Magic

These pinwheels offer exceptional make ahead options for busy hosts. You can prepare the mushroom filling up to three days in advance and store it refrigerated in an airtight container. Alternatively assemble the entire rolls up to the point of cutting, wrap tightly in plastic wrap, and refrigerate overnight. When ready to serve simply slice, arrange on baking sheets, apply egg wash, and bake. They may need a few extra minutes if baking from cold.

Creative Variations

The basic recipe offers endless possibilities for customization. Try 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 love this recipe as is, but meat eaters might enjoy adding finely chopped crispy bacon or prosciutto to the filling. For heat lovers, a pinch of red pepper flakes in the mushroom mixture creates 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 with a simple green salad dressed with lemon vinaigrette to cut through the richness. They 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.

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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, then refrigerate for up to 24 hours. You can also freeze unbaked pinwheels and bake directly from frozen, adding 10–15 minutes to the cook time.

→ Can I substitute the mushrooms with other ingredients?

Yes! 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 cold. Chill the assembled pinwheels for 15–20 minutes before baking and make sure 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 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, use cream cheese or crème fraîche.