Fresh herbs are perfect for making baked puff pastry pinwheels. An easy tasty and savory appetizer you can make any time of year. A great way to utilize your herbal garden harvest. However, store-bought works just as well.
If you like to grow or simply cook with fresh herbs then this herbal puff pastry pinwheel recipe is one you must try.
Making Pinwheels with Puff Pastry
Just chop up fresh herbs. Here I've used basil, flat-leaf Italian parsley, and chives, but you can use any combination of herbs that you like. Add them to olive oil or melted butter. You could also add some freshly grated garlic or red pepper flakes to the mix.
Then spread it all over a sheet of defrosted store-bought puff pastry.
Top with grated cheese. I used Parmesan cheese but you can use asiago or romano. I would stick with a block of hard cheese. Something like mozzarella might be too soft to work with in this recipe.
Roll up the pastry from the short end and stick it in the freezer for a few minutes. This will make it easier to slice.
After you slice up the puff pastry roll place the pinwheels on a cookie sheet or baking tray. Use a glass with a flat bottom to press them down a bit. You could also use your hand but that gets a little sticky.
Can you make them ahead?
These buttery herbal pinwheels are tasty straight from the oven but are also good room temperature so you can keep them for a little while in a storage container until ready to serve. You can also keep the container in the refrigerator a day ahead of time. However, I would reheat them in the oven on a cookie sheet for a few minutes until they are warmed through. Do not use the microwave to reheat them. That would result in a soggy mess.
These herb-filled puff pastry pinwheels come out of the oven all golden brown and crispy. Perfect for any special occasion but easy enough for any day of the week.
- 2 sheets of puff pastry (1 package)
- 1/2 cup fresh chopped herbs (I used basil, parsley and chives)
- 1/3 cup fresh grated parmesan cheese
- salt and pepper to taste
- 1/3 cup olive oil or melted butter
- Combine chopped herbs and oil/butter
- Defrost dough until it is easy to fold out.
- Spread half of the herb oil mixture onto one of the pastry sheets and the rest on the other.
- Sprinkle with salt and pepper.
- Sprinkle half of the cheese over one and the remaining on the other sheet.
- Roll up the pastry on the short side.
- Place in the freezer for 5 minutes to make it easier to slice.
- Slice each roll into 12 pieces with a total of 24 pieces.
- Place them on a cookie sheet and use a glass to slightly flatten the pinwheels.
- Bake at 350 degrees for 20 minutes.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 51Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 48mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 1g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.