Parmesan Puff Pastry Pinwheels
These Parmesan Puff Pastry Pinwheels are an easy puff pastry appetizer recipe of light and fluffy puff pastry filled with Parmesan, pancetta, and parsley!
I love the holidays because I have an excuse to make all of my favorite appetizers! I’ve got lots of parties lined up over the next few weeks and whether I’m hosting or attending a party easy appetizer recipes that taste great are always appreciated. I’m not even going to pretend that I can pick a favorite.
Last year I made my easy antipasto skewers, and mini lasagna rolls several times and everyone loved them. This year I am all about pinwheels and puff pastry.
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Table of contents
Ingredients You’ll Need
- Olive Oil – This will help brown the pastry dough and give it a nice flavor.
- Parmesan cheese – This salty cheese goes perfectly with the crisp puff pastry. We blend Parmesan cheese and Romano cheese to make our cheese twists.
- Seasonings – Garlic powder, salt, and pepper give the filling a little boost of flavor.
- Finely chopped parsley – Fresh parsley adds a herbaceous flavor to the filling.
- Puff Pastry – This, light, butter dough puffs up into layers of delicate, crisp bread that practically melts in your mouth.
- Cooked Pancetta – Pancetta is an Italian meat with a salty, smoky flavor. If you can’t find pancetta in your area you can substitute with crisp bacon.
How to Make Puff Pastry Pinwheels
Step 1 – Prepare oven. Preheat oven to 400°F.
Step 2 – Thaw dough. If you are using frozen puff pastry remove a sheet from the freezer and let it sit out for 15 – 20 minutes.
Step 3 – Make cheese mixture. In a bowl combine the olive oil, Parmesan cheese, garlic powder, parsley, salt, and pepper.
Step 4 – Prepare dough. Take your puff pastry sheet and roll it out slightly. This is just to flatten it a little so 2 passes of the rolling pin should be plenty.
Step 5 – Add cheese mixture. Spread the Parmesan mixture over the puff pastry leaving a little in the bowl to brush the top with later.
Step 6 – Add meat. Sprinkle the cooked pancetta over the puff pastry.
Step 7 – Roll. Gently roll the puff pastry up starting on a long side to create a long roll.
Step 8 – Cut. Cut the roll into slices about 2 inches wide.
Step 9- Bake. Place the rolls on a parchment paper lined baking sheet and brush the tops of each roll with the last of the Parmesan mixture.
Bake for 35-40 minutes or until the puff pastry looks fully cooked in the middle of the pinwheel spiral.
Note: After the first 20 minutes check the pinwheels often to make sure that they aren’t overcooking on the bottoms.
Step 10 – Serve. Remove from oven and serve warm or let cool completely and store until ready to serve.
Frequently Asked Questions
Absolutely! We recommend it. Store-bought puff pastry works perfectly for this recipe, saving you time and effort.
Yes, you can prepare the pinwheels in advance and reheat them in the oven at 350°F (175°C) for a few minutes until they’re warm and crispy again.
Certainly! Feel free to experiment with different herbs, spices, or even add some shredded mozzarella cheese for extra cheesiness.
They are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat them in the oven for the best results.
Yes, you can freeze them before baking. Place them on a baking sheet, freeze until solid, then transfer to a freezer bag. When ready to bake, just pop them in the oven straight from the freezer and add a few extra minutes to the baking time.
How to Store Them
- Cool Completely: After baking the pinwheels, allow them to cool completely on a wire rack. This step is essential to prevent condensation and sogginess when storing them.
- Airtight Container: Once the pinwheels are at room temperature, transfer them to an airtight container. Make sure the container is tightly sealed to keep the pinwheels fresh.
- Refrigeration: While these pinwheels are best enjoyed fresh, you can store them in the refrigerator for up to 2 days. Refrigeration helps maintain their crispiness.
- Reheating: When you’re ready to enjoy them again, preheat your oven to 350°F (175°C) and place the pinwheels on a baking sheet. Heat them in the oven for a few minutes until they’re warm and crispy.
- Freezing (Optional): If you want to store them for a longer period, you can freeze the pinwheels before baking. Place them on a baking sheet and freeze until they’re solid. Then transfer them to a freezer-safe bag. When you’re ready to bake, you can put them in the oven straight from the freezer, but add a few extra minutes to the baking time.
Remember, while storing these pinwheels is convenient, they are at their absolute best when freshly baked. So, try to enjoy them as soon as you can for that perfect flakiness and cheesy goodness!
There you have it, a delicious recipe for Parmesan Puff Pastry Pinwheels that’s sure to be a hit at any gathering. With their buttery, flaky layers and cheesy, garlicky filling, these pinwheels are a taste sensation that everyone will love. So why wait? Get into the kitchen and whip up a batch of these savory delights today!
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Parmesan Puff Pastry Pinwheels
Ingredients
- 2 tablespoons Olive Oil
- 2 tablespoons Grated Parmesan cheese
- 1/2 teaspoon Garlic powder
- 1 teaspoon Finely chopped parsley
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 sheet Puff Pastry
- 4 ounces Cooked Pancetta
Instructions
- Preheat oven to 400°F.
- If you are using frozen puff pastry remove a sheet from the freezer and let it sit out for 15 – 20 minutes.
- In a bowl combine the olive oil, Parmesan cheese, garlic powder, parsley, salt, and pepper.
- Take your puff pastry sheet and roll it out slightly. This is just to flatten it a little so 2 passes of the rolling pin should be plenty.
- Spread the Parmesan mixture over the puff pastry leaving a little in the bowl to brush the top with later.
- Sprinkle the cooked pancetta over the puff pastry.
- Gently roll the puff pastry up starting on a long side to create a long roll.
- Cut the roll into pieces about 2 inches thick.
- Place the rolls on a parchment paper lined baking sheet and brush the tops of each roll with the last of the Parmesan mixture.
- Bake for 35-40 minutes or until the puff pastry looks fully cooked in the middle of the pinwheel spiral. Note: After the first 20 minutes check the pinwheels often to make sure that they aren’t overcooking on the bottoms.
Nutrition
Can I freeze the pinwheels before I cook them for future baking ?
This should work but I haven’t tried it myself. I think you would need to let them thaw before baking otherwise they may burn before they bake all the way through.
When you bake, are the wheels standing up right or laying down
They are laying down when you bake them