Puff pastry appetizers are a wonderful starter for your next party or game day. They’re easily customizable and great for large or small gatherings and require no utensils, which means less to clean up. Who doesn’t like that? These puff pastry pinwheels are flaky, buttery, and filled with some of my favorite savory spreads. I created three different variations, but feel free to get creative and make up some of your own combinations.
Each of these pinwheels requires only three ingredients: puff pastry (I used store bought, but you’re welcome to make yours from scratch), a Harry & David spread of your choice, and one additional topping. For example, I paired mozzarella cheese with the Harry & David Classic Bruschetta Spread because who doesn’t love mozzarella and tomato? You’ll also need about a tablespoon of all-purpose flour for dusting, a beaten egg for a wash, and some parchment paper.
Making puff pastry appetizers
These puff pastry appetizers are simple and straightforward to make, but here are a few tips that will garner delicious success.
First, and probably most important, resist the urge to add too much filling. I know it’s tempting to slather on a thick layer of a Harry & David spread and pile on the cheese(s) or spinach, but adding too much filling will result in a soggy, goopy mess — and that certainly doesn’t make for a very appetizing appetizer.
Second, freeze the rolled logs before baking. This is necessary to firm them up so they can be sliced easily and neatly. Freezing them will also prevent them from spreading out too much during baking.
I chose to make three different variations of these puff pastry appetizers:
1. Mozzarella Cheese with Harry & David Classic Bruschetta Spread
2. Goat Cheese with Harry & David Roasted Red Pepper and Artichoke Spread
3. Spinach with Harry & David Red Pepper and Cheese Spread
With Harry & David spreads, this recipe is fast to make more than one variation at a time. The spreads are so flavorful, you don’t need to add a lot of extra ingredients to make these appetizers really pop. You may even just start eating them on their own, right out of the jar. So be sure you have a spoon nearby.
Savory Puff Pastry Pinwheels
- Parchment Paper
- Rolling Pin
- 2 Baking sheets
For the pinwheels
- 1 package puff pastry (2 sheets thawed according to the package instructions)
- 1 tablespoon all-purpose flour for dusting
- 1 egg beaten
For the bruschetta with mozzarella
- About 1/2 cup Harry & David Classic Bruschetta Spread
- About 1/2 cup shredded mozzarella cheese
For the roasted red pepper and artichoke with goat cheese
- About 1/2 cup Harry & David Roasted Red Pepper and Artichoke Spread
- About 1/2 cup crumbled goat cheese
For the red pepper and cheese with spinach
- About 1/2 cup Harry & David Red Pepper and Cheese Spread
- About 1/3 cup frozen spinach thawed and squeezed to remove excess liquid
- Lay two pieces of parchment paper on your counter and dust lightly with flour. Unfold the sheets of puff pastry and place them on top of the parchment paper. Use a rolling pin to roll each sheet into a rectangle that’s approximately 14″ x 10″.
- Slice each rectangle down the middle lengthwise. You’ll now have 4 elongated rectangles of puff pastry, but will only need 3 for this recipe. You can save the fourth rectangle to make additional pinwheels, if desired.
- For each of the pinwheel variations, evenly spread the Harry & David Spread on top of one of the puff pastry rectangles, leaving a 1-inch border at one of the short ends. Then top with the cheese(s) or spinach, depending on the variation.
- Starting at the opposite short end, roll each rectangle up tightly, stopping at the border. Brush some of the beaten egg on the border. Then finish the roll and pinch with your fingers to help seal the seam.
- Place all three rolls on a parchment paper-lined baking sheet or large plate and transfer to your freezer for 15-20 minutes to chill.
- Preheat the oven to 400˚ F.
- Remove the chilled rolls from your freezer. Using a sharp knife, trim off and discard any ends that are uneven. Then slice each roll into 6 equal-sized slices. Spread the slices out onto two baking sheets lined with parchment paper. Then transfer to your preheated oven and bake for 18-20 minutes. The pinwheels should be puffed and golden brown.
- Remove from the oven and let the pinwheels cool on their baking sheets for about 5 minutes. Then transfer to a wire rack. Enjoy warm.