Crispy Puff Pastry Pinwheels
These delightful pinwheels feature a flaky puff pastry wrapped around a rich filling of sautéed mushrooms, onions, and mozzarella cheese, perfect for any gathering.
Ingredients
For the Filling
- 1 sheet puff pastry, thawed A flaky, buttery base that puffs up beautifully when baked.
- 1 cup mushrooms, finely chopped Earthy and aromatic, adds depth to the filling.
- 1 medium onion, thinly sliced Sweet and savory, caramelized for added sweetness.
- 2 tablespoons butter For sautéing the vegetables.
- 0.5 teaspoon garlic powder Adds a hint of warmth to enhance flavor.
- 0.5 cup mozzarella cheese, shredded Provides the comforting dairy element.
- 1 tablespoon fresh thyme leaves Adds a fresh herbaceous note.
- to taste salt and pepper Essential for enhancing flavor.
For Egg Wash
- 1 egg beaten Creates a beautiful golden finish.
For Sautéing
- 1 tablespoon olive oil Enhances flavor and aids in cooking.
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 until they turn caramelized, about 10 minutes.
- Once the onions are caramelized, add the chopped mushrooms and garlic powder. Sauté for another 5-7 minutes.
- Season with salt and pepper to taste, then remove from heat and let the mixture cool.
Assembly
- Unroll the puff pastry sheet onto a lightly floured surface.
- Spread the mushroom and onion mixture evenly across the pastry.
- Sprinkle the shredded mozzarella cheese and fresh thyme leaves over the mixture.
- Roll the pastry sheet into a log and cut it into 1-inch pinwheels.
- Place the pinwheels on the prepared baking sheet, spaced evenly apart.
- Brush the tops with the beaten egg for a golden finish.
Cooking
- Bake in the preheated oven for 18-20 minutes until golden brown and crispy.
- Serve warm, garnished with fresh thyme sprigs.
Notes
For best results, allow the filling to cool before assembly. Don't overcrowd the pan when sautéing.