Easy Pinwheel Recipe: Veggie pinwheels with puff pastry are bite-size snacks or appetizers perfect for parties, potlucks, lunchboxes, or anytime you want a tasty treat.
Love puff pastry appetizers? Check out our easy veg puff bites and puff pastry samosa.
Why puff pastry sheets?
I am a big fan of puff pastry sheets, and I also have a box of them in my freezer, whether it is spring, summer, fall, or winter, and I have my reasons. Store-bought puff pastry sheets save a lot of your time, reduce the risk of mistakes, and always give you a crispy, flaky, buttery result. Make a broader range of sweet and savory dishes from Napoleon to pizza; the options are endless.
Ingredients for veggie pinwheels
This is a very flexible recipe. I am giving you an idea of how to make pinwheels with puff pastry. Add the spices, herbs flavorings of your liking.
Vegetables: Today, I prepared a simple vegetable filling for the pinwheels using only those veggies in my pantry. Make use of any combination of vegetables from this list - bell peppers, carrots, french beans, cauliflower, broccoli, zucchini, mushroom, spinach, and tomatoes.
Puff pastry sheet: Available in the frozen aisle of your grocery store. I generally love and use Pepperidge Farm® Puff Pastry Sheet.
Herbs: Cilantro or coriander leaves. You can use basil, thyme, oregano anything of your choice.
Seasoning: Red chile powder, salt, garam masala powder with some soy sauce, and ketchup for sweetness. You can also add garlic powder, onion powder, etc.
Cheese: Helps binds the vegetable and adds creaminess. Use mozzarella, cheddar, feta, or a combination of your choice.
See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
Thaw Puff Pastry Sheets according to package instructions.
Prep veggies
Finely chop onion, garlic, green chile, and ginger in your food processor. Transfer this to a bowl. Now add the veggies of your choice and finely chop them. (Finely chopped veggies are easy to roll and use for these pinwheels)
Saute veggies
- Add oil to a non-stick pan on medium-high heat and saute the finely chopped onion, garlic, ginger, and green chile until the onions turn golden brown.
- Then add chopped veggies and continue sauteing for not more than 2-3 minutes.
- Add soy sauce, ketchup, red chile powder, garam masala powder, coriander leaves, and salt to taste and mix well. Switch off the flame.
- Keep this filling aside.
How do you roll puff pastry pinwheels?
- Unwrap the thawed sheet onto a well-floured working surface.
- Using a rolling pin, roll it into approximately a 9-inch by 12-inch rectangle.
- Spread the prepared vegetable mix leaving about ½ inch along one side of the longest edge of the puff pastry. Now evenly distribute the grated cheese over the vegetables.
- Brush the remaining ½ inch wide strip of puff pastry with egg wash.
- Next, make a tight roll starting from the longest side of the puff pastry sheet with the vegetable mix and ending the roll on the side with egg wash to form a log. Transfer the rolled log to the freezer for about 8 to 10 minutes.
Veggie pinwheels baked
- Preheat the oven to 400 degrees F or 200 degrees C.
- Remove the log from the freezer, and using a sharp knife, cut into 1 cm or ½ inch thick pinwheels. Place the pinwheels 1 inch apart on a baking sheet lined with parchment paper.
- Brush the sides of the pinwheels with egg wash to ensure a golden crust after baking.
- Bake for 13 to 16 minutes or until golden brown and lightly puffed. Cool on a wire rack for about 5 minutes before serving.
- Serve and enjoy with tomato ketchup, mayonnaise, or chutney.
Tips
- I prefer to work on a wooden board (or other cutting boards) that fits in my freezer. This makes transporting the pastry in and out of the freezer extremely easy.
- If you find that the pastry is beginning to feel soft, transfer it to the freezer for 5 mins before resuming to work on it.
- For best results, keep the pinwheels in the freezer for about 5 to 10 mins before placing them in the oven. This helps to hold their shape when slicing and baking.
- Use any vegetables of your choice.
- Precooking veggies ensures they are softened and cooked and also enhances the flavors.
- Add seasonings like garlic powder, onion powder, and pepper powder if desired.
- You can add a thin layer of pesto or hummus which will complement veggies and cheese and make it extra flavorful.
- This filling is what I generally use on bread and serve as open bread masala for kids as an after-school snack. So if there is any leftover filling, add it on top of toasted bread or make a sandwich and enjoy.
- Never overstuff your puff pastry with veggies, as it may break apart. A thin layer of veggies with cheese will give you amazing results.
- Any leftovers can be stored at room temperature for a day or in the refrigerator for 3 to 4 days or in the freezer for up to two months. Reheat until heated through and becomes crisp for 10 minutes at 350 degrees F.
Puff pastry pinwheel filling ideas.
Spinach and feta pinwheels: In a bowl, mix the sauteed spinach with feta and season it; then spread on the puff pastry sheet and follow the remaining steps.
Sundried tomato and pesto pinwheels: Most love flavor combo. Spread a thin layer of pesto, top with sun-dried tomatoes and parmesan cheese, roll, and bake.
Mediterranean pinwheels: Combine olives, tomatoes, feta cheese, artichoke hearts
Mexican Pinwheels: Black beans, corn, jalapeno, capsicum or bell pepper, cheddar cheese with a hint of cumin, and red chili.
Pinwheel samosa: You can use samosa filling to make this variation.
For dessert pinwheels, you can try Nutella and banana or apple and cinnamon combo.
For meat lovers: Try ham and cheese, buffalo chicken, smoked salmon and cream cheese, bacon cheddar ranch, chicken avocado, etc.
Recipe FAQs
Puff pastry pinwheels taste the best when served warm and fresh. You can store them in an airtight container at room temperature for a day or in the refrigerator for 3 to 4 days.
Yes. You can make them ahead and freeze the unbaked puff pastry pinwheels. Once you slice them into rolls, place them on a baking sheet lined with parchment paper and freeze until solid. Transfer it to freezer safe bag and store it. When ready to serve, bake in the oven for a few extra minutes.
Remove the pastry sheet(s) from the box and the outer wrapping to thaw at room temperature. Thaw Puff Pastry Sheets until it unfolds easily, no more than 40 minutes.
(NEW Quick Thaw) To thaw in the microwave, remove one pastry sheet from the box and outer wrapping and wrap in a paper towel—microwave on HIGH for 10 seconds. Turn the pastry sheet over. Microwave for another 10 seconds. If the pastry doesn't unfold easily, microwave for another 5 seconds on each side.
If the oven temperature is too low or you bake it for a short time, then the pastry will not rise, leading to a soggy texture.
If you add more filling than needed or have not sealed the log properly with egg wash or water, it is impossible to hold its shape and may break while slicing or baking.
Best Puff Pastry Recipes
I am a huge fan of recipes with puff pastry for its flaky and crispy texture and ease of preparing it. You can make lunchbox snacks, party appetizers, or delicious desserts with them for any occasion.
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Recipe card
Pinwheel Recipe | Easy Pinwheels with Puff Pastry
Equipment
- Baking pan
Ingredients
- 1 Puff Pastry Sheet
- 1 Large onion
- 4 Garlic cloves
- 1 inch Ginger
- 1 Green chile or Jalapeno
- ½ cup Vegetables finely chopped carrot, bean, broccoli, capsicum or bell peppers, spinach, frozen green peas
- 2 tablespoon Coriander leaves Cilantro
- 1 tablespoon Vegetable oil
- 1 teaspoon Soy sauce
- 1 tablespoon Tomato ketchup
- ½ teaspoon Red chile powder
- ¼ teaspoon Garam masala or curry powder optional
- Salt to taste
- ½ cup Grated mozzarella or cheddar cheese
- 1 Egg for egg wash only optional
Instructions
- Thaw Puff Pastry Sheets according to package instructions.1 Puff Pastry Sheet
Prep veggies
- Finely chop onion, garlic, green chile, and ginger in your food processor. Transfer this to a bowl. Now add the veggies of your choice and finely chop them. (Finely chopped veggies are easy to roll and use for these pinwheels).1 Large onion, 4 Garlic cloves, 1 inch Ginger, 1 Green chile or Jalapeno, ½ cup Vegetables finely chopped
Saute veggies
- Add oil to a non-stick pan on medium-high heat and saute the finely chopped onion, garlic, ginger, and green chile until the onions turn golden brown.1 tablespoon Vegetable oil
- Then add chopped veggies and continue sauteing for not more than 2-3 minutes.
- Add soy sauce, ketchup, red chile powder, garam masala powder, coriander leaves, and salt to taste and mix well. Switch off the flame.2 tablespoon Coriander leaves, 1 teaspoon Soy sauce, 1 tablespoon Tomato ketchup, ½ teaspoon Red chile powder, ¼ teaspoon Garam masala or curry powder, Salt
- Keep this filling aside.
How do you roll puff pastry pinwheels?
- Unwrap the thawed sheet onto a well-floured working surface.
- Using a rolling pin, roll it into approximately a 9-inch by 12-inch rectangle.
- Spread the prepared vegetable mix leaving about ½ inch along one side of the longest edge of the puff pastry. Now evenly distribute the grated cheese over the vegetables.½ cup Grated mozzarella or cheddar cheese
- Brush the remaining ½ inch wide strip of puff pastry with egg wash.1 Egg for egg wash only
- Next, make a tight roll starting from the longest side of the puff pastry sheet with the vegetable mix and ending the roll on the side with egg wash to form a log. Transfer the rolled log to the freezer for about 8 to 10 minutes.
Veggie pinwheels baked
- Preheat the oven to 400 degrees F or 200 degrees C.
- Remove the log from the freezer, and using a sharp knife, cut into 1 cm or ½ inch thick pinwheels. Place the pinwheels 1 inch apart on a baking sheet lined with parchment paper.
- Brush the sides of the pinwheels with egg wash to ensure a golden crust after baking.
- Bake for 13 to 16 minutes or until golden brown and lightly puffed. Cool on a wire rack for about 5 minutes before serving.
- Serve and enjoy with tomato ketchup, mayonnaise, or mint chutney.
Notes
- I prefer to work on a wooden board (or other cutting boards) that fits in my freezer. This makes transporting the pastry in and out of the freezer extremely easy.
- If you find that the pastry is beginning to feel soft, transfer it to the freezer for 5 mins before resuming to work on it.
- For best results, keep the pinwheels in the freezer for about 5 to 10 mins before placing them in the oven. This helps to hold their shape when slicing and baking.
- Use any vegetables of your choice.
- Precooking veggies ensures they are softened and cooked and also enhances the flavors.
- Add seasonings like garlic powder, onion powder, and pepper powder if desired.
- You can add a thin layer of pesto or hummus which will complement veggies and cheese and make it extra flavorful.
- This filling is what I generally use on bread and serve as open bread masala for kids as an after-school snack. So if there is any leftover filling, add it on top of toasted bread or make a sandwich and enjoy.
- Never overstuff your puff pastry with veggies, as it may break apart. A thin layer of veggies with cheese will give you amazing results.
- Any leftovers can be stored at room temperature for a day or in the refrigerator for 3 to 4 days or in the freezer for up to two months. Reheat until heated through and becomes crisp for 10 minutes at 350 degrees F.
Nutrition
I partnered with Pepperidge Farm® Puff Pastry to create these delicious appetizers in March 2018. Updated with a recipe card, calorie information, and more puff pastry recipes.
Debbye
I love these. Puff pastry is the best!
Nicoletta Sugarlovespices
We use puff pastry often. Incredible things you can make, both sweet and savory. These veggie pinwheels look and sound so tasty and are very pretty!
Christianne
mmm... I've been looking for some tasty more recipes! Thanks so much!