Small puff pastry pinwheels with delicious goat cheese and garlicky mushrooms. These finger food appetizers are perfect for the holiday season or for any dinner party or potluck. They're very easy to make, and you only need 5 main ingredients and 30 minutes to have the perfect appetizer or aperitivo on your table.
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I love appetizers. Maybe even more than the main course. That's why for every holiday feast I always plan to make many small appetizers and only one main course. The prospect of tasting many different flavor combinations in small bites it's what makes appetizers very exciting.
These pinwheels are one of my favorite savory bites and are my go-to snack if I plan to make an Aperitivo with friends or a dinner party. They're so easy to make and everybody loves them (as long as they love mushrooms).
If you like goat cheese, try also these 35 Recipes using Goat Cheese.
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Ingredients & Substitutions
The ingredients used for this recipe are quite simple and common so I'm sure you won't have difficulties finding them in your grocery store.
- Puff Pastry: I use (obviously) store-bought puff pastry. I prefer the large rectangular sheet usually stored in the fridge or freezer. When worked, puff pastry should be thawed but still cool. Don't bring it to room temperature, or it will be too soft and sticky to roll.
- Mushrooms: Cremini mushrooms are my favorite. Also called chestnut champignons or button mushrooms.
- Garlic: Use fresh minced garlic for the most flavorful result. You can also substitute with garlic powder or skip it entirely.
- White Wine: White wine enhances the aroma of mushrooms and makes a total difference, but you can also skip it if you don't want it. (The final result won't have any alcohol as it fully evaporates when cooked).
- Goat Cheese: Creamy and tangy goat cheese complements the flavor of mushrooms so well. You can substitute it with cream cheese, ricotta, or whipped feta cheese.
Instructions
The steps to make them are really easy and you'll see how quickly it is to have them ready on your table.
Preheat the oven to 350°F / 180°C.
Add the minced mushrooms to a pan with olive oil and 2 halved garlic cloves. Cook at medium heat until they start to brown, then add the white wine and seasonings. Cook at low heat until the mushrooms are fully cooked. Set them aside to cool.
Roll the puff pastry on the table, then spread the mushrooms on a thin layer with a spatula, all up until the edges. Crumble the goat cheese all over the top.
Carefully roll the puff pastry starting from the long side. Try to roll it as tight as possible. Cut the slices with a knife, about 1 inch thick (2.5 cm). Place them on a lined baking sheet.
Bake them for about 25 minutes in the preheated oven, or until golden brown on top.
Variations
- Vegan: Use vegan pastry and skip the goat cheese or use a vegan alternative.
- Spicy: Add some spicy by seasoning the mushrooms with chili flakes or your favorite hot sauce.
- Meaty: Add some cooked and minced bacon or sausage to the mushrooms for extra flavor.
- Veggies: Add more veggies to the mushrooms like zucchini, spinach, carrots, or potatoes.
Storage
Puff Pastry can easily lose its crunchiness and flaky consistency with humidity. You can keep these pinwheels stored in the fridge in an airtight container for 2-3 days, but they will turn very soft. You can however reheat them in the oven to give them back their crunchiness.
If you used frozen puff pastry you cannot re-freeze the pinwheels raw. You can however freeze them once cooked, for up to 3 months. Add them directly to a preheated oven for 10-15 minutes to thaw and warm up.
FAQ & Tips
Puff Pastry can easily lose its crunchiness and flaky consistency with humidity. You can keep these pinwheels stored in the fridge in an airtight container for 2-3 days, but they will turn very soft. You can however reheat them in the oven to give them back their crunchiness.
If you used frozen puff pastry you cannot re-freeze the pinwheels raw. You can however freeze them once cooked, for up to 3 months. Add them directly to a preheated oven for 10-15 minutes to thaw and warm up.
Puff pastry is a very delicate dough. If you keep it outside of the fridge it will start to "melt" and lose its shape. If you keep it in the fridge without any cover, it will dry out and will not puff properly when you bake it. So I highly suggest you make them only at the last minute and not ahead of time.
Related Recipes you might like
If you like this recipe, try also these other puff pastry appetizers:
- Caramelized Onions, Goat Cheese and Roasted Tomato Tart
- Potato Rosemary Cheese Tarts
- Puff Pastry Pesto Christmas Trees
- Puff Pastry Mini Pizza
You can find step-by-step photos and tips in the post above.
📖 RECIPE
Ingredients
Method
- Finely chop the raw Cremini mushrooms in a food processor. Then add them to a pan with a drizzle of olive oil and 2 halved garlic cloves.
- Cook at medium heat until they start to brown, then add a tablespoon of white wine. Turn down the heat and season with salt, black pepper, a bit of parsley, and a pinch of thyme.
- Cook at low heat until the mushrooms are fully cooked and browned. Set them aside to cool.
- Meanwhile, preheat the oven to 350°F / 180°C.
- Roll the puff pastry on the table, then spread the mushrooms on a thin layer with a spatula, all up until the edges. Then, crumble the goat cheese all over the top.
- Carefully roll the puff pastry starting from a long side. Try to roll it as tight as possible.
- Cut the slices with a knife, about 1 inch thick (2.5 cm). Give them back the round shape with your fingers, then place them on a lined baking sheet.
- Bake them for about 25 minutes in the preheated oven, or until golden brown on top.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
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