I’ve been making these tender garlic puff pastry pinwheels for years and they always disappear fast at parties. They’re flaky, garlicky, and surprisingly easy — perfect for busy cooks who want big flavor with little fuss. If you like quick savory snacks, you might also enjoy this savory spiced sev for a different crunchy bite.
Why Make This Recipe
- Incredible flavor: crisp, buttery puff pastry wrapped around a bright garlic-herb filling makes each bite pop.
- Fast and convenient: ready in about 25–30 minutes from start to finish, great for last-minute guests.
- Versatile for occasions: works as an appetizer, snack, potluck contribution, or picnic finger food.
- Kid- and crowd-pleasing: mild garlic, optional cheese, and pretty golden spirals make them universally loved.
- Personal note: I love this recipe because you can prep the roll ahead, chill, and slice just before baking — it saves time without losing freshness.
Recipe Overview
- Prep time: 10 minutes active (15 minutes if chilling the roll)
- Cook time: 12–15 minutes at 400°F (200°C)
- Total time: 25–35 minutes
- Servings: about 16–20 pinwheels (from one 9×12-inch puff pastry sheet)
- Difficulty: Easy
- Method: Assemble a garlic-herb butter spread on rolled puff pastry, roll tight, chill briefly, slice into rounds, then bake on a parchment-lined sheet until puffed and golden.
My Experience Making This Recipe
I tested this recipe multiple times to find the best oven temp and chilling time. The biggest discovery: a short chill (10–15 minutes) before slicing gives neater spirals and fewer squashed centers. Baking on a preheated sheet gives the most reliable bottom browning.
How to Make Tender Garlic Puff Pastry Pinwheels Your New Favorite Snack
Start with one sheet of store-bought puff pastry (9×12 inches), thawed but still cold. Make a garlic-herb butter: 4 tablespoons unsalted butter, softened; 2 large garlic cloves, finely minced; 2 tablespoons grated Parmesan (optional); 1 tablespoon finely chopped parsley; 1/4 teaspoon salt and a pinch of black pepper. Spread the mixture evenly over the pastry, leaving a 1/4-inch border. Roll the pastry tightly from the long side into a log, wrap in plastic, and chill 10–15 minutes. Slice into 1/2-inch rounds using a sharp knife or unflavored dental floss for cleaner cuts. Place pinwheels cut-side up on a parchment-lined baking sheet, brush lightly with beaten egg (1 egg + 1 tsp water) for color, and bake at 400°F (200°C) for 12–15 minutes until puffed and golden.
Expert Tips for Success
- Keep everything cold: work quickly and chill the rolled log so butter stays solid and layers remain distinct.
- Use dental floss to slice: unflavored floss gives cleaner cuts than a serrated knife and keeps spirals intact.
- Preheat a baking sheet: slide pinwheels onto a hot sheet for crisper bottoms and faster rise.
- Control garlic intensity: lightly sauté minced garlic for 30 seconds for milder flavor, or use raw for punchier bites.
- Egg wash optional: for a glossy, deep-golden finish use an egg wash; omit for vegetarian/egg-free versions and bake a minute longer.
How to Serve Tender Garlic Puff Pastry Pinwheels Your New Favorite Snack
- Serve warm on a platter with a bowl of marinara, pesto, or herbed Greek yogurt for dipping.
- Pair with a crisp salad and soup for a light lunch or weeknight dinner accompaniment.
- Pack them in a picnic box with cold cuts and pickles — they travel well if cooled to room temperature.
- Garnish with extra chopped parsley or a sprinkle of flaky sea salt for a polished presentation.
Storage and Reheating Guide
- Fridge: store cooled pinwheels airtight for up to 3 days in a single layer or separated with parchment.
- Freezing: freeze uncooked sliced rounds on a tray until firm, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding 2–4 minutes to the bake time.
- Reheating: for best texture, reheat in a 350°F (175°C) oven for 6–8 minutes until warmed through and crisp. Microwave will make them soggy so avoid it for reheating.
Recipe Variations
- Cheese & Herb: mix 1/2 cup shredded mozzarella or cheddar into the garlic butter for gooey centers.
- Pesto Pinwheels: swap garlic butter for 3 tablespoons basil pesto and 1 tablespoon grated Parmesan.
- Dairy-free: use a vegan butter and skip the Parmesan for a dairy-free option; check puff pastry label for dairy.
- Gluten-free option: use a commercially available gluten-free puff pastry and handle gently — it can be more fragile.
Nutritional Highlights
- Source of fat: provides satisfying energy from butter and pastry — portion control (2–3 pinwheels) helps manage calories.
- Contains garlic and herbs which add flavor with minimal calories; adding cheese increases protein and sodium.
- Allergen info: contains gluten and dairy (unless modified), may contain egg if using egg wash. Adjust for allergies accordingly.
Troubleshooting Common Issues
- Pinwheels flattened or misshapen: chill the rolled log 10–15 minutes before slicing to firm the layers.
- Soggy bottoms: bake on a preheated baking sheet or use a lower rack and higher heat (400°F/200°C) to crisp the base.
- Filling leaking out: leave a small border around the edges when spreading filling and roll tightly to seal.
Frequently Asked Questions
Q1: Can I make these ahead and bake later?
A1: Yes — assemble, roll, and wrap the log tightly in plastic, then refrigerate up to 24 hours. Slice and bake when ready. For longer storage, freeze sliced pinwheels and bake from frozen.
Q2: Can I use frozen puff pastry straight from the freezer?
A2: No — thaw the sheet in the fridge until pliable but still cool. Working with fully frozen pastry can cause cracks and uneven layers; fully melted pastry will be greasy and tough.
Q3: How do I get the pinwheels to stay closed while baking?
A3: Roll tightly, pinch the seam, and chill the log. Using a thin egg wash along the seam before rolling can act as glue for a stronger seal.
Q4: Can I make mini or larger pinwheels, and how does size affect baking?
A4: Yes — smaller 1/3-inch rounds will bake faster (8–10 minutes), while larger 3/4-inch rounds may need 15–18 minutes. Watch color and puffing rather than strictly timing.
Conclusion
If you want a tried-and-true recipe to add to your appetizer rotation, this garlic pinwheel method is reliable and flexible. For inspiration and a similar approach, see this Tender Garlic Puff Pastry Pinwheels – Little Nomads Recipes. If you’re exploring other pinwheel ideas, check out this Flaky Garlic Bread Pinwheels technique. Need last-minute party ideas that pair well? Browse 40 Insanely Easy Last-Minute Appetizers that Come to the Rescue. For more appetizer inspiration and variations, visit the Appetizer Archives – U Keep Cooking. And if you want to try a hearty twist, take a look at these Buffalo Chicken Pinwheels – Southern Food and Fun for a spicy, protein-packed version.
Tender Garlic Puff Pastry Pinwheels
- Total Time: 30 minutes
- Yield: 16–20 pinwheels 1x
- Diet: Vegetarian
Description
These flaky and garlicky puff pastry pinwheels are easy to make and perfect for any occasion, from appetizers to snacks.
Ingredients
- 1 sheet store-bought puff pastry (9 x 12 inches), thawed
- 4 tablespoons unsalted butter, softened
- 2 large garlic cloves, finely minced
- 2 tablespoons grated Parmesan (optional)
- 1 tablespoon finely chopped parsley
- 1/4 teaspoon salt
- A pinch of black pepper
- 1 egg + 1 teaspoon water (for egg wash)
Instructions
- Prepare the garlic-herb butter by mixing the softened butter, minced garlic, Parmesan (if using), parsley, salt, and black pepper in a bowl.
- Spread the garlic-herb butter mixture evenly over the puff pastry, leaving a 1/4-inch border.
- Roll the pastry tightly from the long side into a log.
- Wrap the log in plastic wrap and chill for 10–15 minutes.
- Preheat the oven to 400°F (200°C) and place a baking sheet inside to preheat.
- Slice the chilled log into 1/2-inch rounds using a sharp knife or unflavored dental floss for cleaner cuts.
- Place the pinwheels cut-side up on a parchment-lined baking sheet.
- Brush the pinwheels lightly with the egg wash for color.
- Bake for 12–15 minutes until puffed and golden.
Notes
For crisper bottoms, ensure your baking sheet is hot before adding the pinwheels. You can make these ahead and freeze them for later use.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 pinwheels
- Calories: 120
- Sugar: 0g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg