Hey y'all! If you love flaky, golden pastries bursting with colorful, savory veggies, then these Puff Pastry Veggie Pinwheels are about to become your new obsession. They're the perfect finger food for parties, potlucks, or an easy snack anytime. Each bite features buttery puff pastry wrapped around a vibrant, cheesy veggie filling—what's not to love? Let's get cooking!
Why You'll Love This Puff Pastry Veggie Pinwheels Recipe
- Quick and easy to prepare with minimal ingredients and effort.
- Perfect as an appetizer, snack, or even a fun lunchbox treat.
- Customizable with your favorite veggies and cheeses.
- Delightfully crisp on the outside and tender inside.
- Great for making ahead and storing for busy days.
Ingredients for Puff Pastry Veggie Pinwheels
- 1 sheet frozen puff pastry, thawed (about 8.5 oz / 240g)
- ½ cup finely chopped bell peppers (mix of red, yellow, green)
- ⅓ cup finely chopped baby spinach
- ¼ cup grated carrot
- ⅓ cup shredded mozzarella cheese
- 2 tablespoons cream cheese, softened
- 1 tablespoon chopped fresh parsley (optional)
- ½ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 egg, beaten (for egg wash)
- Pinch of salt
How to Make Puff Pastry Veggie Pinwheels
Step 1: Prep the Filling
In a medium bowl, combine chopped bell peppers, spinach, carrot, mozzarella, cream cheese, parsley, Italian seasoning, garlic powder, black pepper, and salt. Mix well until creamy and evenly distributed.
Step 2: Roll and Fill the Puff Pastry
Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the thawed puff pastry sheet to smooth the creases. Spread the veggie-cheese mixture evenly over the pastry, leaving a ½-inch border along one long side.
Step 3: Shape and Slice
Starting from the opposite long side, tightly roll up the pastry into a log. Brush the edge with a bit of water to seal. Using a sharp knife, slice the log into 12 equal pieces (about ¾-inch thick).
Step 4: Bake the Veggie Pinwheels
Place pinwheels, cut side up, on a parchment-lined baking sheet, spacing them about 2 inches apart. Brush tops lightly with beaten egg. Bake for 18-22 minutes until puffed and golden brown.
Step 5: Cool and Serve
Allow to cool for 5 minutes. Serve warm for the best flaky, cheesy texture!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Notes & Helpful Tips for Puff Pastry Veggie Pinwheels
- Work quickly with puff pastry to keep it cold for ultimate flakiness. Learn more about working with puff pastry.
- For extra crispiness, bake on a preheated baking sheet.
- You can use frozen mixed vegetables—just thaw and drain before using.
Variations: Puff Pastry Veggie Pinwheels Three Ways
- Spicy Kick: Add 1 tablespoon finely chopped jalapeño or a pinch of red pepper flakes to the filling.
- Mediterranean Style: Swap mozzarella for feta and add chopped sun-dried tomatoes and olives.
- Vegan Option: Use vegan puff pastry and substitute plant-based cheese and cream cheese.
Equipment Needed for Puff Pastry Veggie Pinwheels
- Baking sheet
- Parchment paper or silicone baking mat
- Sharp knife
- Mixing bowl
- Pastry brush
Storage Instructions for Puff Pastry Veggie Pinwheels
Store cooled pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to refresh crispness. For longer storage, freeze baked pinwheels for up to 2 months; reheat directly from frozen at 375°F (190°C) for 10-12 minutes.
Serving & Pairing Suggestions for Puff Pastry Veggie Pinwheels
- Serve alongside a tangy marinara or garlic aioli for dipping.
- Pair with a fresh green salad or a hearty soup for a light meal.
- These make a colorful addition to any party platter, especially with assorted cheeses and olives.
Pro Tips for Perfect Puff Pastry Veggie Pinwheels
- Chill the rolled, filled pastry log for 15 minutes before slicing for cleaner cuts—see advice from Bon Appétit.
- Don’t overfill the pastry, or the pinwheels may burst open while baking.
- If your kitchen is warm, work in batches to prevent the pastry from getting too soft and sticky. Learn more about handling puff pastry.
FAQ: Puff Pastry Veggie Pinwheels
- Can I make Puff Pastry Veggie Pinwheels ahead of time?
- Yes! Assemble and slice, then refrigerate unbaked pinwheels for up to 24 hours before baking for fresh results.
- Can I use homemade puff pastry?
- Absolutely, but store-bought works great for convenience—just ensure it thaws completely before use.
- What other vegetables can I use?
- You can substitute or add mushrooms, onions, zucchini, or corn—just chop them finely and avoid using too much moisture.
Ingredients
- 1 sheet puff pastry, thawed
- ½ cup cream cheese, softened
- ½ cup red bell pepper, finely diced
- ½ cup baby spinach, chopped
- ¼ cup carrot, grated
- ¼ cup green onions, sliced
- ½ teaspoon dried Italian herbs
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
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1Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2On a lightly floured surface, roll out the puff pastry sheet into a rectangle.
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3Spread the cream cheese evenly over the puff pastry, leaving a ½-inch border.
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4Sprinkle the red bell pepper, spinach, carrot, and green onions evenly over the cream cheese. Season with Italian herbs, salt, and black pepper.
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5Starting from one long side, tightly roll up the pastry into a log. Slice into 12 equal pinwheels and place them cut side up on the prepared baking sheet.
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6Bake for 16-18 minutes or until golden brown and puffed. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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