Mushroom Puff Pastry Pinwheels

These golden mushroom puff pastry pinwheels are the secret weapon I break out when I want to completely wow guests with almost zero stress. Each bite wraps up savory sautéed mushrooms and gooey cheese in layers of crispy pastry—and always the first thing to disappear at parties.

When I first made these for a weekend get-together everyone stood around the oven waiting for them to finish baking because the aroma was just unbelievable. Now these pinwheels are a holiday staple at my table and nobody leaves without asking for the recipe.

Ingredients

• Olive oil: gives the mushrooms that beautiful golden color and keeps things from sticking seek out extra virgin for the richest flavor
• Onion: brings sweetness and savory depth look for yellow or white onions with no sprouting for best flavor
• Mushrooms: create the hearty umami boost either white button or cremini work well choose firm mushrooms with no dark spots
• Mayonnaise: adds just a bit of creaminess that binds the filling use real mayo for the best result
• Salt: ensures all the flavors pop use kosher salt if available for more control
• Black pepper: adds gentle heat grind it fresh for more aromatics
• Garlic: wakes everything up with a delicious punch seek out plump firm cloves
• Parmesan: lends deep cheesy savoriness freshly grated is best for melt and flavor
• Mozzarella: creates the irresistible melted cheese pull whole milk mozzarella will melt creamiest
• Puff pastry: wraps it all in flaky buttery layers let it thaw gently before use for the easiest rolling
• Egg: gives your pinwheels a shiny golden finish go with a large egg for ample egg wash

Instructions

Prepare the vegetables:

Chop the mushrooms into small pieces and dice the onion. Smaller cuts help them cook evenly and tuck smoothly into the pastry spirals

Sauté the aromatics:

Warm olive oil in a skillet over medium high heat. Add onions and cook them until soft and translucent stirring occasionally for eight to ten minutes to build sweetness

Cook the mushrooms:

Add chopped mushrooms to the skillet. Stir frequently and cook until they release moisture and become tender about eight more minutes. This step lets the rich flavor concentrate

Mix the filling:

Lower the heat and add mayonnaise salt pepper minced garlic and parmesan. Stir everything together until the mixture is creamy and cohesive

Prepare the pastry:

Place two sheets of thawed puff pastry on a lightly floured surface. Roll each out gently to about twelve by sixteen inches. This gives you thin layers that bake up crisp

Assemble the pinwheels:

Divide the mushroom filling mixture in half and spread an even layer over each sheet of pastry. Sprinkle mozzarella over the filling. Start from the longer edge and roll each piece up tightly

Seal and chill:

Line a baking sheet with parchment paper. Place both pastry logs on the sheet. Brush the exteriors all over with beaten egg for a glossy golden crust

Slice and arrange:

Use a sharp knife to cut each log into one inch thick slices. Lay pinwheels flat on the lined baking sheet making sure to space them an inch apart for even browning

Bake until golden:

Bake in a preheated oven at three hundred sixty five degrees Fahrenheit for thirty to forty minutes. Watch for the pastry to turn deep golden and all the cheese to melt and bubble

Parmesan is my favorite part because it adds a nutty tang that makes every bite extra special. Every time I bake these pinwheels I think of my aunt’s holiday spread where these were always surrounded by laughter and good friends.

Storage Tips

Keep leftovers in an airtight container in the fridge. Warm them up in the oven or toaster oven so the pastry regains its crispness. If you are making them ahead freeze the unbaked pinwheels on a tray before transferring to a bag or container then bake from frozen adding a few minutes to the baking time.

Ingredient Substitutions

Swap in shallots for onions for a milder touch. Use Swiss or cheddar instead of mozzarella if you want a sharper taste. If you love herbs scatter in chopped thyme or parsley with the mushrooms. Dairy free cheese can be used for a vegan option with vegan puff pastry.

Serving Suggestions

Pinwheels are at their best when eaten warm right out of the oven. Pile them high on a platter alongside a little dish of herbed yogurt dip or spicy mustard. They work beautifully for brunch paired with salad or as an addition to a cheese board at cocktail hour.

Cultural Context

Pinwheels are classic party food rooted in European cuisines. Their popularity comes from how adaptable they are—you will find them in French bakeries with all sorts of savory fillings. The flaky pastry and rich filling have made them a favorite for both special occasions and everyday snacks.

Seasonal Adaptations

Add roasted red pepper for sweetness in summer Try wild mushrooms when they are in season for extra depth Toss in sautéed spinach for a wintery green twist

Success Stories

A friend texted me that these pinwheels were the star of her book club menu and that even the mushroom skeptics asked for seconds. Once you have tasted one it is impossible to stop at just one. Everyone gets a bit of pastry joy in their hand.

Freezer Meal Conversion

Shape and slice the unbaked pinwheels then freeze them flat. When guests are on their way just pop the frozen pinwheels straight from freezer to oven and bake a bit longer. This way you always have a crowd pleasing treat ready for any event.

These pinwheels will make you the star of any gathering, and leftovers—if there are any—reheat beautifully. Enjoy every bite of golden pastry and cheesy mushroom goodness.

Common Recipe Questions

→ Can I use other types of mushrooms?

Yes, a mix of cremini, button, or portobello mushrooms works well for varied flavor.

→ How should I store leftover pinwheels?

Allow them to cool, then place in an airtight container. Refrigerate and reheat to maintain crispiness.

→ Can I make these pinwheels ahead of time?

Yes, prepare and slice them, cover, and refrigerate unbaked. Bake them fresh for best results.

→ Is it possible to use a different cheese?

Absolutely! Try gruyère, cheddar, or gouda instead of mozzarella or parmesan for new flavors.

→ How do I prevent soggy pastry?

Ensure the mushroom mixture isn't too wet by cooking off excess moisture before assembling.