Flaky, golden, and irresistibly savory—these Mushroom Puff Pastry Pinwheels are my go-to when I need a party appetizer that impresses with minimal effort. I’ve made these for brunch spreads, cozy nights in, and even fancy cocktail hours, and they always disappear within minutes. The earthy richness of mushrooms paired with creamy cheese and herbs wrapped in buttery pastry? It’s a combination that’s just meant to be.

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What I love most is how easy they are to prepare while still feeling elevated. You can whip up a batch in under an hour, and the filling is endlessly customizable. Whether you’re catering to vegetarians or just want to offer something a little different from the usual puff pastry snacks, these pinwheels hit the spot.

Why You’ll Love This Mushroom Puff Pastry Pinwheels Recipe

This recipe brings together the comforting depth of sautéed mushrooms with the crispness of puff pastry—it’s a flavor and texture duo that never fails. They’re easy to prep in advance, freezer-friendly, and perfect for both casual gatherings and elegant events. Plus, they look like you spent hours in the kitchen, even if you didn’t.

What Kind of Puff Pastry Should I Use?

I always recommend using all-butter puff pastry if you can find it. It bakes up flakier and richer than versions made with shortening. Store-bought frozen puff pastry sheets work beautifully—just make sure to fully thaw them in the refrigerator before using so they’re pliable but still cold. If you’re feeling adventurous, homemade puff pastry is also an option, but definitely not a must for these pinwheels to shine.

Options for Substitutions

These pinwheels are quite flexible depending on what you have on hand:

Mushrooms: Cremini or button mushrooms are perfect, but you can also use shiitake, portobello, or a mix for a deeper umami flavor.
Cheese: Gruyère, mozzarella, or even feta can stand in for the typical shredded Swiss or Parmesan. Use your favorite!
Herbs: Fresh thyme or parsley is ideal, but dried Italian seasoning works in a pinch.
Garlic & Onions: Shallots or scallions can replace traditional yellow onions for a milder flavor.
Vegan Option: Use plant-based butter, vegan puff pastry, and your favorite dairy-free cheese alternative.

These swaps make it easy to tailor the pinwheels to different tastes or dietary needs.

Ingredients for This Mushroom Puff Pastry Pinwheels Recipe

Puff Pastry Sheets
This is the flaky, buttery base that wraps around all the savory goodness. It puffs up beautifully in the oven and gives these pinwheels their signature golden swirl.

Mushrooms
I use cremini mushrooms for their rich, earthy flavor, but any variety will work. They’re the star of the filling and provide the meaty bite.

Onion
A finely chopped yellow onion adds natural sweetness and depth to the mushroom mixture.

Garlic
Minced garlic brings aromatic flavor that enhances the mushrooms without overpowering them.

Butter or Olive Oil
Used to sauté the vegetables—this adds moisture and extra richness to the filling.

Fresh Herbs (like thyme or parsley)
They brighten the filling with a burst of freshness and balance the richness of the mushrooms and cheese.

Shredded Cheese (Gruyère, Swiss, or Parmesan)
Melts into the mushroom mix and adds a creamy, nutty dimension that ties everything together.

Salt & Pepper
Simple, but essential for seasoning the filling just right.

Egg (for egg wash)
Brushed on the pastry edges for that shiny, golden finish when baked.

Step 1: Prepare the Mushroom Filling

Start by heating butter or olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3–4 minutes. Then stir in the minced garlic and cook for another 30 seconds until fragrant. Toss in the chopped mushrooms and cook until they’ve released their moisture and turned golden brown, about 8–10 minutes. Season with salt, pepper, and herbs. Let the mixture cool slightly before assembling.

Step 2: Roll Out the Puff Pastry

On a lightly floured surface, unfold your thawed puff pastry sheet. If it’s uneven, gently roll it out with a rolling pin to smooth it and make it slightly thinner. You want a rectangle that’s easy to roll up.

Step 3: Spread and Sprinkle

Evenly spread the cooled mushroom mixture across the surface of the pastry, leaving a small border along one long edge. Then generously sprinkle the shredded cheese over the mushrooms.

Step 4: Roll It Up

Starting from the long edge opposite the border, gently roll the pastry into a tight log. Use the clean edge to seal it shut, and press lightly to secure.

Step 5: Slice and Arrange

Using a sharp knife, slice the log into ½-inch to ¾-inch rounds. Place the slices on a parchment-lined baking sheet, spaced slightly apart.

Step 6: Egg Wash

Beat the egg and lightly brush the tops and edges of the pinwheels. This helps them bake to a golden, glossy finish.

Step 7: Bake

Preheat your oven to 400°F (200°C). Bake the pinwheels for 18–22 minutes or until puffed up and deeply golden. Remove and let cool slightly before serving.

How Long to Cook the Mushroom Puff Pastry Pinwheels

These pinwheels typically bake for 18 to 22 minutes in a preheated 400°F (200°C) oven. You’re looking for golden, crisp edges and puffed-up centers. Every oven is a little different, so start checking around the 18-minute mark. If the bottoms are getting too dark, move the tray up a rack.

Tips for Perfect Mushroom Puff Pastry Pinwheels

Cool the filling before rolling: Hot filling will melt the pastry and make it hard to handle.
Keep the pastry cold: Cold dough puffs better. If it gets too soft, pop it back in the fridge for 10–15 minutes before slicing.
Use a serrated knife: This makes cleaner cuts and helps keep the roll from squishing.
Don’t overfill: It might be tempting, but too much filling will make rolling and baking messy.
Egg wash is key: It gives that bakery-style glossy finish—don’t skip it!
Line your baking sheet: Use parchment paper or a silicone mat to prevent sticking and ease cleanup.

Watch Out for These Mistakes While Cooking

Overcooking the mushrooms: If they get too dry or start burning, the filling will lack flavor and moisture.
Not cooling the filling enough: Warm filling softens the pastry, making it difficult to roll and slice cleanly.
Skipping the egg wash: You’ll lose out on that appealing golden shine and crisp edge.
Cutting uneven slices: This causes uneven baking, with some pinwheels underdone or too browned.
Using wet mushrooms: Always cook off the moisture—watery filling can make the pastry soggy.

What to Serve With Mushroom Puff Pastry Pinwheels?

Herbed Yogurt Dip

A tangy, creamy dip made with Greek yogurt, lemon, and herbs pairs perfectly with the richness of the pinwheels.

Arugula Salad

A fresh, peppery salad with a light vinaigrette helps balance out the buttery pastry.

Tomato Basil Soup

Dipping a warm pinwheel into this comforting soup is an elevated twist on grilled cheese and tomato soup.

Crudité Platter

Fresh veggies like cucumber, carrots, and bell peppers offer a crunchy contrast and cleanse the palate.

Pickled Vegetables

The acidity and crunch from pickles cut through the richness and add a zingy element.

Sparkling Wine or Prosecco

These light, bubbly options cleanse the palate and make the dish feel extra celebratory.

Soft-Boiled Eggs

For a brunch spread, pairing these pinwheels with soft eggs adds protein and a luxurious touch.

Storage Instructions

Once cooled, store any leftover Mushroom Puff Pastry Pinwheels in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. To reheat, pop them in a 350°F (175°C) oven for about 8–10 minutes until warmed through and crisp again—microwaving tends to make the pastry soggy, so it’s best avoided.

If you want to make them ahead, assemble and slice the pinwheels, then freeze them unbaked on a tray. Once solid, transfer to a freezer bag. You can bake them straight from frozen—just add a few extra minutes to the baking time.

Estimated Nutrition (Per Pinwheel)

Calories: 130
Total Fat: 9g
Saturated Fat: 4.5g
Cholesterol: 15mg
Sodium: 150mg
Carbohydrates: 10g
Fiber: 0.5g
Sugars: 1g
Protein: 3g

These numbers are estimates and can vary based on the exact ingredients and portion sizes used.

Frequently Asked Questions

Can I make these pinwheels ahead of time?

Yes! You can assemble and refrigerate them up to a day in advance or freeze them before baking. Just bake straight from the fridge or freezer as needed.

What’s the best way to reheat leftovers?

The oven is your friend here—350°F for 8–10 minutes restores the crisp texture. Avoid the microwave to keep them from getting soggy.

Can I use phyllo dough instead of puff pastry?

It’s possible, but they’ll be flakier and more delicate. You’ll also need to brush butter between each phyllo layer for the best result.

How do I keep them from unrolling while baking?

Chill the rolled log before slicing to firm it up, and make sure to press the edge to seal it well before cutting.

Can I make them vegan?

Absolutely. Use vegan puff pastry, dairy-free butter or oil for the filling, and a plant-based cheese substitute. Skip the egg wash or use a bit of plant milk instead.

Can I add meat to the filling?

Sure! Finely chopped cooked bacon, prosciutto, or sausage can be added to the mushroom mixture for a meatier bite.

Do I need to grease the baking sheet?

Not if you’re using parchment paper or a silicone baking mat. If not, lightly greasing the sheet helps prevent sticking.

How thick should I slice each pinwheel?

Aim for ½-inch to ¾-inch thickness. Too thin and they may burn; too thick and they won’t cook evenly.

Conclusion

Mushroom Puff Pastry Pinwheels are one of those appetizers that manage to feel both comforting and sophisticated. With their crisp, buttery exterior and savory mushroom filling, they’re a guaranteed crowd-pleaser. Whether you’re hosting a party or just treating yourself, these little swirls of joy are worth every bite. The best part? They’re endlessly adaptable, easy to prep ahead, and totally freezer-friendly.