puff pastry pinwheels

There’s something magical about pull-apart pastry that still feels casual enough for a weeknight snack. I remember the first time I folded a swirl of butter, cheese, and greens into a sheet of Puff Pastry and watched it puff up in the oven like a little golden wheel—the kitchen smelled like a warm hug. Now, puff pastry pinwheels are a staple at our house: they’re incredibly flavorful, embarrassingly quick, and you can customize them the way you’d dress a salad. Think of these puff pastry pinwheels as the savory cousin to pop tarts—crispy, buttery layers, a creamy cheesy center, and a burst of brightness from spinach and sun-dried tomatoes. They’re a crowd-pleaser, a make-ahead dream, and honestly, this recipe is my go-to when I’m short on time but still want something special to bring to the table. The aroma alone when they’re baking? Irresistible.

What are Puff Pastry Pinwheels?

Puff pastry pinwheels are basically rolled sheets of buttery, laminated pastry filled with a creamy cheese mixture and greens, rolled up into a log, sliced into rounds, and baked until golden. Think of it as a portable, do-it-yourself savory croissant that you can pop in your mouth with one bite. The name hints at the shape—pinwheels—spiraling layers peeking through as they bake. It’s essentially a shortcut technique: store-bought puff pastry does the heavy lifting, while the filling brings the personality. I like to think of them as a friendly party snack that doubles as a comforting weeknight treat. And yes, you’ll get those irresistibly crisp edges with a soft, cheesy center every single time.

How to Make Puff Pastry Pinwheels

Quick Overview

In a few quick steps, you’ll have a tray of golden, flaky pinwheels ready to serve. Start by thawing two sheets of puff pastry and lining a baking sheet. Whip up a creamy cheese mixture with spinach and sun-dried tomatoes, spread it in a thin, even layer over the pastry, roll it up tightly, chill a bit to set the filling, then slice into rounds. Bake until deeply golden and crisp on the outside, yet soft and melty inside. It’s basically comfort in bite-size circles, and it happens fast—perfect for a weeknight crowd or a casual party platter.

Ingredients

For the Puff Pastry Base:
– 2 sheets store-bought puff pastry, thawed if frozen (about 10–12 oz per sheet)
– 1 tablespoon olive oil (optional, for a quick sweat of the spinach)
– 1/2 teaspoon kosher salt, plus more to taste
– Freshly ground Black Pepper, to taste

For the Filling:
– 8 oz cream cheese, softened (or half cream cheese + half ricotta for lighter texture)
– 1 cup shredded mozzarella or fontina cheese
– 1/2 cup grated parmesan or pecorino
– 2 cups fresh spinach, roughly chopped (or 2 cups frozen spinach, well thawed and squeezed dry)
– 1/4 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley or chives
– 1/4 teaspoon Red Pepper flakes (optional, for a gentle kick)
– Salt and pepper, to taste

For the Glaze (optional):
– 1 beaten egg for an egg wash, or a splash of milk for a lighter glaze
– Sesame or poppy seeds, optional garnish

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat. If your puff pastry sheets came with a little frosting or flour, dust them lightly and keep them cold until you’re ready to work. A cold surface helps maintain those distinct, flaky layers as you roll.

Step 2: Thaw Puff Pastry & Prep Pan

If you’re using frozen sheets, thaw them completely in the fridge or on the counter as per package directions. Once pliable, unfold the sheets onto a lightly floured surface, and gently roll to smooth any creases without stretching the dough. Transfer to the prepared sheet for filling—you want the dough to be evenly thick all the way across.

Step 3: Mix Wet Ingredients

In a bowl, whisk the Cream Cheese with garlic, parsley, and a splash of milk if you’re using a stiff cheese. You’re aiming for a spreadable consistency. This is the base that carries all the flavor: creamy, gently garlicky, and fragrant with herbs.

Step 4: Mix Dry Ingredients

In another bowl, combine the shredded cheese, grated parmesan, salt, pepper, and red pepper flakes if you like a little heat. The cheese mixture should be well distributed so every bite has a gooey, melty center.

Step 5: Prepare Filling

Wilt the spinach slightly in a skillet with the olive oil or give it a Quick Microwave rest. Once cooled and well-drained, fold the spinach into the cream cheese mixture along with sun-dried tomatoes. Taste and adjust with salt and pepper. You want a vibrant, well-seasoned filling that isn’t watery or too dry. If you’re using fresh garlic, you’ll notice its aroma wake up the entire room here.

Step 6: Layer & Swirl

Unfold one puff pastry sheet on the work surface. Spread a thin, even layer of the filling over the pastry, leaving about a 1/4-inch border around the edges. If you’re using two sheets, you can spread half the filling per sheet. Roll the pastry up tightly from the longer edge into a log, sealing the seam with a light damp finger. Wrap in plastic and refrigerate for 15–20 minutes; this helps the log hold its shape when you slice.

Step 7: Bake

Slice the log into rounds about 3/4 to 1 inch thick. Place the rounds on the prepared baking sheet, cut side up, with a little space between them. Brush with egg wash (or milk) for a glossy, golden finish. If you like, sprinkle with sesame seeds for extra crunch. Bake 12–15 minutes, or until the edges are deeply golden and the centers are set. If your oven runs hot, start checking at 10 minutes to avoid over-browning.

Step 8: Cool & Glaze

Let the pinwheels cool on a rack for about 5 minutes. If you want a glaze, whisk a bit of honey with a touch of balsamic or a simple garlic-herb drizzle and lightly brush over the warm pinwheels. This is optional, but it adds a gorgeous sheen and a layer of brightness that balances the richness.

Step 9: Slice & Serve

Serve these puff pastry pinwheels warm or at room temperature. The crisp exterior gives way to a creamy, melty center that’s always a crowd-pleaser. They’re perfect as an appetizer, a snack, or even a casual light lunch when paired with a bright salad. If you’re making them ahead, reheat in a 350°F oven for 5–7 minutes to restore that just-baked crunch.

What to Serve It With

These puff pastry pinwheels are flexible enough to pair with a number of accompaniments depending on the occasion. I love them for comforting, casual meals, but they shine at a party table too. Here are a few ideas you can try:

For Breakfast: A simple fruit salad, a dollop of yogurt, and a strong cup of coffee. The warm pinwheels pair beautifully with a mug of strong espresso and a swirl of jam on the side.

For Brunch: A light green salad with tangy vinaigrette, a chilled sparkling beverage, and a bowl of fresh berries. The pinwheels add a touch of indulgence without feeling heavy.

As Snack or Appetizer: Serve with a bright tomato dipping sauce or a quick herbed yogurt dip. A small plate of olives, pickles, and lightly dressed greens makes for a balanced spread.

For Cozy Snacks: Pair with soup—think tomato soup or creamy mushroom—to echo the cozy, comforting vibe. The pinwheels become the star as the soup warms you from the inside out.

In our family, these puff pastry pinwheels often show up on game nights, potlucks, and weekend gatherings. My sister swears they taste even better when you bake them on a rainy afternoon, the windows fogged and the kids begging for “just one more.” If you’re cooking for little ones, you can customize the fillings with milder cheeses or swap sun-dried tomatoes for roasted red peppers so the flavors stay approachable. And if you’re feeding adults, a drizzle of pesto over the top or a smear of herbed cream cheese inside adds a punch that’s especially welcome on a crisp evening.

Top Tips for Perfecting Your Puff Pastry Pinwheels

Big flavor doesn’t have to come with big stress. Here are practical, tested tweaks that help you nail these every single time:

Spinach Prep: Make sure you squeeze out as much moisture as possible after steaming or wilting spinach. Moisture would make the filling runny and the pinwheels soggy. Chop finely so it distributes evenly. If you’re using frozen spinach, thaw completely and press firmly to remove moisture—a clean, dry mix makes tastier pinwheels.

Mixing Advice: Don’t overmix the cream cheese filling; you want it smooth but not whipped into puddle. A light hand here prevents air pockets that could cause separation during baking. Keep the cheese blend cool until you’re ready to spread; warmth makes the pastry greasy and can cause it to slide apart.

Swirl Customization: For a more vibrant look, try layering a thin line of pesto or sun-dried tomato paste along the pastry before you spread the filling. Swirl the filling lightly in one or two places rather than fully—this creates pretty marbling and bursts of color in every bite.

Ingredient Swaps: This is your playground. Kale can replace spinach, sun-dried tomatoes can be swapped for roasted red peppers, and you can mix mozzarella with a little aged cheddar for sharper notes. If you’re going for a lighter version, use part-skim ricotta or a mix of cream cheese with Greek yogurt to cut some richness while keeping the creamy texture.

Baking Tips: Bake on the middle rack to ensure even browning, and keep an eye on it—you’re aiming for deeply golden edges, not burnt corners. If your oven runs hot, reduce the temperature by 25°F and lengthen the bake time slightly to avoid scorching. For extra crisp edges, brush the edges with a thin layer of melted butter before baking.

Glaze Variations: A glaze is optional but fun. A light honey-balsamic glaze adds sweetness and tang, while a simple garlic-herb drizzle keeps the savoriness front and center. If you’re serving them to guests with gluten sensitivities, consider a light drizzle of olive oil with cracked pepper instead of a glaze.

These tips helped me refine the technique after the first dozen batches. I learned the hard way that soggy bottoms come from too-wet fillings and that a gentle chill after rolling helps everything set up perfectly for slicing. Trust me on this: the time you invest in drying the filling and chilling the log is the difference between a passable snack and a show-stopper.

Storing and Reheating Tips

Make-ahead magic is real with puff pastry pinwheels, but storage and reheating matter for texture and flavor. Here’s how I handle them:

Room Temperature: Best eaten the same day, but they’ll stay decent for up to 2 hours if you cover them loosely. After that, they start to lose their crispness a bit.

Refrigerator Storage: If you’ve made more than you can eat, store cooled pinwheels in an airtight container for up to 2–3 days. Reheat gently in a 325–350°F oven for 5–7 minutes to revive the flaky layers; avoid microwaving if you want to keep that crisp texture.

Freezer Instructions: Freeze unbaked pinwheels on a baking sheet, then transfer to a freezer bag for up to 2–3 months. Bake directly from frozen, adding a few extra minutes to the bake time. If you bake them first and then freeze, reheat at a lower temperature to avoid over-browning.

Glaze Timing Advice: If you plan to glaze, apply just before serving or lightly brush on after rewarming to maintain the shine without making the surface sticky.

In our house, I’ll often freeze the pre-rolled logs so I can pop them out and bake a fresh batch on busy weekends. It feels like a culinary superpower, and the family loves that I can offer something warm and comforting with almost no planning.

Frequently Asked Questions

Final Thoughts

If you’re craving something that tastes like a cozy kitchen moment but comes together in nearly no time, give these puff pastry pinwheels a try. They’re forgiving, flexible, and irresistibly delicious—airy layers, creamy filling, and that comforting butter aroma that makes your kitchen feel like home. My family’s unofficial motto with this recipe is simple: “If you can roll, you can wow.” Trust me, the first bite will transport you straight back to gatherings around a warm table, where everyone leans in to ask for seconds. If you try a variation, I’d love to hear what you swapped in or left out—your tweaks might become my next favorite version. Happy baking, and as always, enjoy experimenting in the kitchen with these savory pinwheels!

Puff Pastry Pinwheels

Flaky puff pastry swirled with a sweet cinnamon filling and baked until golden brown. These pinwheels are easy to make and perfect for a quick treat.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1 sheet puff pastry thawed
• 0.5 cup granulated sugar
• 1 tablespoon ground cinnamon
• 0.5 cup unsalted butter melted

Instructions

 

Preparation Steps

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a small bowl, combine the granulated sugar and ground cinnamon.
  1 sheet puff pastry
• Unfold the thawed puff pastry sheet onto a lightly floured surface. Brush the entire surface with melted butter.
  1 sheet puff pastry
• Evenly sprinkle the cinnamon-sugar mixture over the buttered puff pastry.
  1 sheet puff pastry
• Starting from one long edge, tightly roll up the puff pastry into a log.
  1 sheet puff pastry
• Cut the log into 1-inch thick slices.
• Place the pinwheels cut-side down on the prepared baking sheet, leaving some space between them.
• Brush the tops of the pinwheels with the beaten egg.
  1 sheet puff pastry
• Bake for 12-15 minutes, or until golden brown and puffed.
• Let cool slightly on the baking sheet before transferring to a wire rack.

Notes

These are best served warm. You can also add a drizzle of icing or a dusting of powdered sugar after they've cooled.