Go Back

Mushroom Puff Pastry Pinwheels

Mushroom puff pastry pinwheels pair browned cremini mushrooms, cream cheese, and Parmesan in flaky pastry rounds. Chill the rolled log before slicing, then bake until puffed and deep golden brown.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Chilling and resting 25 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the mushroom filling
  • 2 tbsp unsalted butter
  • 8 oz cremini mushrooms finely chopped
  • 1 shallot small, finely chopped
  • 1 clove garlic minced
  • 0.5 tsp thyme leaves fresh
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
  • 2 oz cream cheese softened
  • 0.25 cup Parmesan cheese finely grated
For the pinwheels
  • 1 sheet frozen puff pastry about 8 ounces, thawed but cold
  • 1 egg large
  • 1 tbsp water

Equipment

  • 1 10-inch skillet
  • 1 large baking sheet

Method
 

Make the mushroom filling
  1. Melt the butter in a 10-inch skillet over medium heat, then add the mushrooms and shallot and cook, stirring occasionally, for 8 to 10 minutes, until the mushrooms are browned and their liquid has evaporated.
  2. Stir in the garlic, thyme, salt, and pepper and cook for 1 minute.
  3. Transfer the mixture to a bowl and let it cool completely.
  4. Mix the softened cream cheese and Parmesan into the cooled mushroom mixture until combined.
Assemble and bake
  1. Heat the oven to 400°F.
  2. Line a large baking sheet with parchment paper.
  3. Unfold the puff pastry on a separate sheet of parchment and roll it into a 10-by-12-inch rectangle.
  4. Spread the mushroom mixture evenly over the pastry, leaving a 1/2-inch border along one long edge.
  5. Starting at the opposite long edge, roll the pastry into a snug log and place it seam-side down; chill for 20 minutes, until firm.
  6. Whisk the egg and water in a small bowl.
  7. Slice the log into 1/2-inch rounds with a sharp knife and arrange them cut-side up on the prepared baking sheet.
  8. Brush the tops and exposed pastry with egg wash.
  9. Bake for 18 to 22 minutes, until puffed and deep golden brown.
  10. Let the pinwheels rest on the baking sheet for 5 minutes before serving.

Notes

For the best slices, chill the rolled log until firm before cutting. Refrigerate leftovers in an airtight container for up to 3 days; freeze baked pinwheels for up to 2 months. For a dairy-free variation, use dairy-free butter, cream cheese, and Parmesan, and check that the puff pastry is dairy-free.