Crispy Puff Pastry Pinwheels
Delightful pinwheels filled with savory mushroom and gooey mozzarella, perfect for any gathering.
Ingredients
For the Filling
- 1 sheet puff pastry, thawed Creates that perfect flaky exterior.
- 1 cup finely chopped mushrooms Adds a wonderful earthiness.
- 1 medium onion, thinly sliced Brings sweetness to the filling.
- 2 tablespoons butter For a rich and silky texture.
- 0.5 teaspoon garlic powder Enhances the flavors beautifully.
- 0.5 cup shredded mozzarella cheese Adds creaminess and allure.
- 1 tablespoon fresh thyme leaves Infuses the dish with an aromatic touch.
- to taste Salt and pepper For seasoning and balancing flavors.
- 1 egg beaten For a lovely golden finish.
- 1 tablespoon olive oil For sautéing, providing a healthy fat source.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large skillet over medium heat, heat the olive oil. Add the sliced onions and sauté them until they caramelize, which should take about 10 minutes.
- Next, add the finely chopped mushrooms and garlic powder to the pan. Sauté for an additional 5-7 minutes, seasoning with salt and pepper as you go. Let this mixture cool slightly.
- Unroll the thawed puff pastry on a floured surface. Spread the mushroom and onion mixture evenly across the pastry.
- Sprinkle the shredded mozzarella and fresh thyme leaves over the filling.
- Carefully roll the pastry into a log, maintaining an even thickness, and cut it into 1-inch pinwheels.
- Place the pinwheels on the lined baking sheet, brush the tops with the beaten egg.
Baking
- Bake for 18-20 minutes, or until they are golden brown and crispy.
- Serve warm, garnished with a few fresh thyme leaves.
Notes
For extra crunch, sprinkle some sesame seeds on top before baking. These pinwheels can be stored in an airtight container in the refrigerator for up to three days.