Mushroom Puff Pastry Pinwheels

Savory and buttery with a crispy golden crust, these mushroom puff pastry pinwheels make a crowd—pleasing appetizer for any gathering. Each bite delivers a burst of earthy mushrooms, creamy cheese, and flaky pastry—the kind of snack that disappears from the tray in minutes. They are simple enough for beginners but look elegant on any party platter.

My family is wild for these pinwheels every time I set them out. I started making them for book club nights and now I always keep extra puff pastry in the freezer for impromptu guests.

Ingredients

• Olive oil: Adds rich flavor and helps cook mushrooms evenly Choose a good quality extra virgin oil for best taste
• Onion: Builds sweetness and a savory foundation Go for a firm onion that feels heavy for its size
• Mushrooms: The star of the recipe Aim for firm white or cremini mushrooms Free of slimy spots and with dry gills
• Mayonnaise: Binds the filling and brings creaminess A real mayonnaise adds better texture
• Salt and black pepper: Essential to season the mushroom mix Use freshly cracked pepper for bigger flavor
• Garlic: Offers aromatic depth to the filling Fresh garlic makes the biggest impact over jarred
• Parmesan cheese: Brings nutty and salty notes Grate your own for the best texture and melt
• Mozzarella cheese: Provides gooey melt and creamy mouthfeel Whole milk mozzarella works best for richness
• Puff pastry sheets: The base that bakes up golden and crisp Choose all butter pastry for best layers
• Egg: Brushed on for a beautiful shiny crust Use a fresh egg and beat well for even coating

Instructions

Prepare the Filling:

Dice the onion finely Chop the mushrooms into small pieces so they cook down well Heat olive oil in a large skillet over medium high Add the onion and cook slowly for at least five minutes Stir often and let it turn translucent and soft You want sweetness here not color Next tip in all the mushrooms and stir well Cook until they soften and most of their juices have evaporated This can take five to ten minutes depending on how much moisture there is Stir in mayonnaise salt pepper and minced garlic Let these cook for another minute off the heat before you mix in the Parmesan cheese Stir until creamy and set aside to cool at least to room temperature so it will not melt your pastry

Roll and Fill the Pastry:

Unfold the puff pastry sheets on a lightly floured surface If they are very cold let them sit out for a few minutes until just pliable Use a rolling pin to smooth each sheet out a little to even thickness Spoon half the cooled mushroom mixture over each sheet and spread evenly right to the edges Scatter mozzarella over the top pressing down gently to keep the cheese in place

Roll Up and Slice:

Start with one long edge and roll up the pastry tightly Roll with moderate tension so the spiral is neat and even You should end up with two pastry logs Carefully lift the logs onto a parchment lined baking sheet where they can rest seam side down Beat the egg until fully blended and brush it liberally over the surface of the logs Use a very sharp knife to trim the messy end bits then slice each log into thick one inch pieces Place each pinwheel cut side facing up on the prepared tray leaving space for expansion

Bake to Perfection:

Transfer tray to the heated oven Bake at three hundred sixty five degrees Fahrenheit for thirty to forty minutes Check after thirty If they are not golden and puffed give them a few more minutes Rotate the pan halfway through for even browning The pinwheels should be crusty and firm when you tap the edges Remove from oven and let sit for five minutes before moving to a wire rack or serving plate Enjoy warm or at room temperature

I always look forward to the nutty aroma that fills my kitchen when these are in the oven Parmesan is my favorite here because it browns beautifully on the edges and my kids always sneak the crispy pieces while I am plating

Storage Tips

Once cooled store leftovers in an airtight container in the fridge for up to three days A quick toast in a preheated oven at three hundred fifty degrees brings them back to crispy perfection Avoid reheating in the microwave to prevent sogginess

Ingredient Substitutions

Try using Swiss or Gruyere instead of mozzarella for a deeper taste You can swap in chives or finely chopped spinach for part of the mushrooms Add a sprinkle of dried oregano or thyme for an herby note If you need a dairy free version look for a plant based cheese blend

Serving Suggestions

Serve on a platter with grainy mustard or a creamy horseradish dip They also work as part of a brunch spread with fresh fruit and a simple green salad For a picnic pack them cooled in wax paper to keep fresh

Cultural or Historical Context

Puff pastry pinwheels are rooted in French bakeshop traditions where savory and sweet pastries are served at festive gatherings This mushroom cheese filling draws on classic flavors found in European country kitchens It is a modern twist on traditional mushroom pastry rolls served at weddings and celebrations

Seasonal Adaptations

Swap wild mushrooms like chanterelle or oyster in fall and winter Use ramps or spring onions with the mushrooms in spring Add fresh parsley or thyme for a pop of green in summer

Success Stories

My neighbor tried these for her New Year party and said every single pinwheel was snatched up Her husband who is usually a meat lover could not stop raving about them I have even packed these for long car rides and they stay tasty for hours without any fuss

Freezer Meal Conversion

If you want to work ahead assemble the logs and freeze them unbaked Wrapped snugly in plastic and foil they last for up to two months When ready to bake slice them frozen and bake at three hundred seventy five degrees for about five minutes longer

Every time I pull a batch of these golden pinwheels from the oven I am reminded there is nothing better than a buttery tray of fresh pastry and shared laughter around a busy kitchen table

Recipe FAQs

→ Can I use other types of mushrooms?

Yes, you can use a mix of mushrooms such as cremini, shiitake, or button to enhance flavor and texture.

→ How do I prevent soggy pastry?

Let the cooked mushroom mixture cool and drain excess liquid before spreading it onto the pastry sheets.

→ Can I make pinwheels ahead of time?

Absolutely! Assemble and slice the pinwheels, then refrigerate or freeze before baking for convenient prep.

→ What cheese alternatives work well?

Try Gruyère, cheddar, or fontina for a twist on the flavor while maintaining a melty texture.

→ Is egg wash necessary?

The egg wash ensures a golden, glossy finish, but you can skip it or use milk as a substitute if desired.

→ Can I add herbs to the filling?

Fresh thyme or parsley add a bright, aromatic note and pair well with the savory mushroom mixture.