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Puff Pastry Pinwheels Recipe

Kaili loves to cook—from comfort food to fine cuisine—and was the recipient of a silver medal in a food and wine matching competition.

Blue cheese and prosciutto puff pastry pinwheels.

Blue cheese and prosciutto puff pastry pinwheels.

Puff Pastry Is Surprisingly Easy to Work With

Puff pastry—or is it puffed pastry?

It doesn’t matter what you call it, who doesn’t love this stuff? Puff pastry is easier to work with than you might think and is so very versatile. If you keep some frozen on hand, you can whip up these easy and delicious appetizers on fairly short notice.

You will probably find that there are a few different brands of puff pastry available in your grocer’s frozen food section. Some come in sheets that are pre-rolled and wrapped in parchment paper, while others are cellophane-wrapped blocks that you have to roll out yourself with a rolling pin. Both are easy to use and just require thawing in the fridge. My personal preference is to use the ones that are pre-rolled. The bonus is that you can use the parchment paper they are wrapped in to line your baking sheet.

Tips for Making Puff Pastry Pinwheels

  • The pre-packaged pastry says you need to thaw it overnight in the fridge, but it doesn’t take nearly that long. A few hours usually does the trick, especially if you remove it from the box. You can also set it on the counter to thaw, but check it to ensure it isn't getting to warm (see point 2 below).
  • The trick to working with puff pastry if you haven’t used it before is to keep it as cold as possible until you put it in the oven. Try to work quickly, so it doesn’t warm up. Otherwise, the fat in it will slowly melt, and you will end up with soggy pastry instead of nice and puffy.
  • After you roll up the "jellyroll," put it in the fridge or freezer for a few minutes to cool down. This makes slicing the pastry into pinwheels much easier.
  • These pinwheels don’t reheat well, so best to serve them right out of the oven. You probably won't have any leftovers anyway!

Ready? Let's get cooking . . .

Cook Time

Prep timeCook timeReady inYields

10 min

15 min

25 min

Each sheet of pastry yields @ a dozen pinwheels

Ingredients for Pesto Puff Pastry Pinwheels

  • 1 package frozen puff pastry
  • 1 package pesto sauce
  • 1/4 cup sharp cheese like romano, grated


  1. Preheat your oven to 375°F.
  2. Sprinkle a little all-purpose flour on your work surface and smooth it around with the palm of your hand. Then take a sheet of pre-rolled puff pastry from the box and lay it flat on the dusted surface. If you are using the puff pastry that needs to be rolled, dust your rolling pin with a little flour too and then roll the pastry in both directions to widen and lengthen the dough into a rectangle. The finished product should measure about 10X15 inches (this is the size of the Pepperidge Farm® frozen sheets).
  3. Spread some of your yummiest pesto over the entire sheet of pastry and then grate the sharp cheese on top. You want it thick enough to cover the pastry but not so thick that it is sloppy or difficult to roll.
  4. Starting at the end closest to you, roll the pastry up tightly jellyroll style and then cut it into slices, about 3/4” thick each. Lay the slices on a cookie sheet lined with parchment paper and pop the cookie sheet into the fridge right away until you are ready to bake them.
  5. Bake for about 15–18 minutes or until the pastry is golden brown. Remove right away to a serving platter.

Blue Cheese and Prosciutto Pinwheels

Proceed as above to prepare the pastry. Crumble softened blue cheese over top of the pastry, then top with strips of prosciutto. Cut into slices and bake as above.

  • Tip: You can buy prosciutto “ends” from your butcher that are a fraction of the cost of freshly-sliced prosciutto.
  • Tip: Try drizzling a little sourwood honey over these while they are hot—delicious!

Other Puff Pastry Pinwheel Ideas

Green Onion Pinwheels

For enough filling for one sheet of pastry, cook 2 minced green onions in 1 tablespoon of oil until they are soft. Cool and then spread over the puff pastry. Top with cheese if you like. Roll up and cook as above.

Ingredients for Hazelnut Cilantro Pesto

  • 2 tsp. minced garlic
  • 1 cup of roasted hazelnuts
  • 1/2 cup cilantro leaves, well-packed
  • 2 Tbsp. olive oil


  1. Process all ingredients in a food processor until smooth. You may want to add a little more oil to make spreading easier depending on how dry the mixture is.
  2. Spread on top of pastry, season with salt and pepper and roll tightly.
  3. Cut and bake as above.

Stand back and watch these disappear! This hazelnut cilantro pesto is also fabulous with oysters!

These Are so Good They Simply Disappear!


Kaili Bisson (author) from Canada on January 10, 2013:

Hi amber, you are so welcome. They are delicious!

Kaili Bisson (author) from Canada on January 10, 2013:

Hi donna and thank you for reading and voting. They are super easy and you don't have to worry about having any left over :-)

alwaysamber on January 10, 2013:

Thank you for sharing! This sounds yummy!

Donna Hilbrandt from Upstate New York on January 10, 2013:

Great idea. This looks easy, fast and the possibilities are endless. Voted up.

Kaili Bisson (author) from Canada on January 09, 2013:

Hi midget and thank you. I don't have a lot of time to bake either; that is the beauty of this recipe...they don't take any time at all and you can use any filling that comes to mind :-)

Michelle Liew from Singapore on January 09, 2013:

Wow, Kaili, if I had more time to bake, this will be the first recipe I'd try. I love puff pastries, and with oysters, they'd be divine! Thanks for sharing, and I pass it on.

Kaili Bisson (author) from Canada on January 09, 2013:

Hi Deb and thank you! They are super easy and everyone loves them....I will be posting a dessert version soon :-)

Deb Hirt from Stillwater, OK on January 09, 2013:

These are wonderful, Kaili! They aren't a lot of work, either. Good job.

Kaili Bisson (author) from Canada on January 09, 2013:

Hi kashmir and thank you. Easy and yummy!

Thomas Silvia from Massachusetts on January 09, 2013:

Sounds like a very awesome recipe and yummy to ! Well done !

Vote up and more !!! SHARING !

Kaili Bisson (author) from Canada on January 09, 2013:

Hi Mhatter....triple :-)

Martin Kloess from San Francisco on January 08, 2013:

Thank you for these. I better make double portions.

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