These Puff Pastry Pinwheels are a quick and crowd-pleasing appetizer, perfect for any gathering! Flaky puff pastry is filled with fresh basil, savory sun-dried tomatoes, and tangy Parmesan for a bite-sized treat that’s full of flavor.
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About these easy Puff Pastry Pinwheels
This easy, savory appetizer recipe starts with store-bought puff pastry and a few flavorful, Italian-inspired mix-ins. Each pinwheel is rolled, sliced, and baked until golden and crisp on the outside, tender and cheesy on the inside.
They’re simple to prepare, easy to customize, and just fancy enough to impress your guests without a ton of effort!
Note from the author
2025 update: This recipe was originally created for Feast + West by Erin Skinner of The Speckled Palate in 2015, and it’s become one of my favorites too. (Thank you, Erin, for sharing your recipe!) I have since re-tested the recipe, added new photos and shared even more tips for making these fluffy pinwheel bites. This recipe is so much fun — I know you are going to love it!
Why you’ll love this recipe
There are plenty of reasons to love this easy bruschetta pinwheels recipe:
- Minimal prep, big flavor. These pinwheels use just a handful of ingredients, but the result is buttery, savory, and delicious.
- Perfect for parties. These are ideal for serving at a holiday get-together, potluck, or happy hour.
- Make-ahead friendly. Prep the roll in advance and store in the fridge or freezer until you’re ready to bake.
Ingredients
These everyday ingredients come together to make this puff pastry pinwheels recipe. Here’s what you need:
- Puff pastry: Creates a crisp, flaky base that bakes up beautifully golden brown. Be sure to thaw it for about an hour before you begin.
- Egg wash: Helps the pastry brown evenly and adds a lovely sheen.
- Fresh basil: Brings a pop of freshness and color to balance the richness. You can use homemade pesto instead of fresh basil if you like (but spread that on first).
- Sun-dried tomatoes: Adds a tangy, slightly sweet burst of flavor in every bite.
- Parmesan cheese: Ties in a salty, savory depth of flavor that ties the flavors together.
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Substitutions & variations
Feel free to mix things up as you see fit! Use what you have and you can create some delicious pinwheels.
- dough: You can make pinwheels with other kinds of dough. My pizza pinwheels use pizza dough, and crescent roll dough would work too. Those will be more bready, while puff pastry is more fluffy and flaky.
- cheese: Try spreading on cream cheese or ricotta, or sprinkling on mozzarella or cheddar cheese.
- fillings: Add in some protein with slices of pepperoni or pieces of ham. Add other fresh herbs, or use spinach. And this walnut pesto recipe would be a great shortcut if you don’t have fresh basil.
Step-by-step instructions
These five-ingredient appetizers are super easy to put together. Here’s the best way to make a puff pastry pinwheels from scratch:
- First, start with thawing the puff pastry. It’s best to thaw it in the fridge overnight, but if you’re in a pinch, you can defrost it on the counter for about an hour before you begin.
- When you’re ready to start, preheat the oven to 400°F (200°C). Line a baking sheet * with parchment paper * and set it aside.
- Prepare the egg wash by whisking the egg and a little splash of water together. Drain the oil from the sun-dried tomatoes (save it as a dipping sauce for breadsticks!) and chop them.
- Using a rolling pin, roll it out a bit to flatten the tabs and make it thinner.
- Brush the puff pastry with the egg wash. Sprinkle evenly with the fresh basil.
Chef tip: Be sure to leave about ½-inch on each side of the puff pastry so the filling won’t fall out when you roll it up.
- Top the basil layer with the sun-dried tomatoes, then the parmesan.
- Then sprinkle the parmesan all over. Roll the pastry slowly and tightly from the long edge, and when completely rolled, seal with more egg wash.
Want bigger pinwheels? Roll tightly into a log from one short side to the other, but keep in mind you’ll wind up with a few fewer pinwheels.
- Slice into ½-inch pinwheels, and gently transfer them to the prepared baking sheet *, leaving space between the pinwheels.
- Bake for 15-18 minutes or until the tops are golden brown. (17 minutes was the sweet spot for me!) Let cool slightly on a wire rack for 10-15 minutes, then enjoy warm!
Tips & tricks
- Chill before slicing. If your pastry feels soft after rolling, chill the log for 10–15 minutes to help get cleaner slices.
- Use parchment. Lining your baking sheet prevents sticking and makes cleanup easy.
- Try variations. You can add store-bought pesto, spinach, feta cheese, fresh herbs like thyme or parsley or thinly sliced prosciutto to the dough before baking, too.
Food & drink pairings
These puff pastry pinwheels are best served warm or at room temperature. Try them with:
- Other appetizers: A festive charcuterie board with olives, nuts and cheese would be a great accompaniment for this Italian-inspired app!
- Dipping sauce: Serve up your pinwheels with some delicious marinara sauce or pepperoni pizza dip.
- Your favorite beverage: We love these alongside a glass of wine or a cocktail, like this espresso martini or this classic old-fashioned cocktail, for happy hour!
FAQ
Yes! Prepare the roll and wrap tightly in plastic wrap. Store in the fridge for up to 24 hours or place in freezer-safe bags and freeze for up to 1 month. Slice and bake directly from the fridge or thaw slightly if frozen.
Absolutely. Try mozzarella cheese, provolone, or other grated cheeses that melt well.
Store any leftover pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (177°C) for a few minutes to help restore their crispness.
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Puff Pastry Pinwheels
ingredients
- 1 sheet puff pastry
- 1 bunch fresh basil about 1/4 cup, chopped
- 8 ounces oil-packed sun dried tomatoes drained and chopped
- 6 ounces parmesan cheese shredded
- 1 large egg for egg wash
- 1 tablespoon water for egg wash
instructions
- Preheat the oven to 400°F (200°C) . Line a large baking sheet with parchment paper * and set aside.
- Thaw the puff pastry, and place it on a well-floured surface. Using a rolling pin, roll it out a bit to flatten the tabs and make it thinner.
- Brush the puff pastry with the egg wash, then sprinkle with the basil. Top the basil layer with the sun-dried tomatoes, then the parmesan. Be sure to leave about ½-inch on each side of the puff pastry so the filling won't fall out when you roll it up.
- Roll the pinwheels slowly, and when completely rolled, seal with the egg wash.
- Slice into ½-inch pinwheels, and gently transfer them to the prepared baking sheet, leaving space between the pinwheels.
- Bake for 15-20 minutes or until the tops are golden brown. Let cool for 10-15 minutes, then enjoy!
notes
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julia-tagandtibby says
yum, these look really good!