Puff pastry pinwheels recipe

11 INGREDIENTS • 6 STEPS • 40MIN

Puff pastry pinwheels recipe

Recipe

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1 rating
Try these easy pinwheels, made with puff pastry, for your next party recipe. We’ve suggested three filling ideas: olive and Manchego; cheddar and red pepper, and mozzarella and pesto. Try them all out or just choose your favourite.
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Try these easy pinwheels, made with puff pastry, for your next party recipe. We’ve suggested three filling ideas: olive and Manchego; cheddar and red pepper, and mozzarella and pesto. Try them all out or just choose your favourite.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

40MIN

Total time

Ingredients

Servings
16
For the egg wash
2
M&S free-range mixed size eggs, beaten
2 tbsp
milk
For the olive and Manchego pinwheels
1 pack
(320 g)
M&S handcrafted all-butter puff pastry
1 jar
(140 g)
M&S Kalamata olive tapenade
75 g
M&S Manchego cheese PDO, grated
For the cheddar and red pepper pinwheels
1 pack
(320 g)
M&S handcrafted all-butter puff pastry
6 tbsp
M&S roasted red pepper paste
75 g
M&S 3 year old Cornish cruncher vintage cheddar, grated
For the mozzarella and pesto pinwheels
1 pack
(320 g)
M&S handcrafted all-butter puff pastry
6 tbsp
M&S Collection pesto alla Genovese
235 g
M&S buffalo mozzarella
Love This Recipe?
Add to plan
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Puff pastry pinwheels recipe
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 200°C/180°C fan/gas mark 6.
step 2
Whisk together the eggs (2) and milk (2 tbsp) to create an egg wash for the pinwheels.
step 3
To make the olive and Manchego pinwheels, unroll the pastry (1 pack) onto its sheet of parchment paper. Spread with the tapenade (1 jar) and scatter over the Manchego (75 g), leaving a 1cm border around the edge. Starting at the short end, tightly roll up the pastry. Chill in the fridge for 10 minutes, then cut into 12 equal slices. Lay flat on two non-stick baking trays and brush with the egg wash. Bake for 15-18 minutes, until puffed and golden.
step 4
To make the red pepper and cheddar pinwheels, unroll the pastry (1 pack) onto its sheet of parchment paper. Spread with the red pepper paste (6 tbsp), leaving a 1cm border around the edge. Scatter over the grated cheddar (75 g). Starting at the short end, tightly roll up the pastry. Chill in the fridge for 10 minutes, then cut into 12 equal slices. Lay flat on two non-stick baking trays and brush with the egg wash. Bake for 15-18 minutes, until puffed and golden.
step 5
To make the mozzarella and pesto pinwheels, unroll the pastry (1 pack) onto its sheet of parchment paper. Spread with the pesto (6 tbsp), leaving a 1cm border around the edge. Tear over the mozzarella (235 g). Starting at the short end, tightly roll up the pastry. Chill in the fridge for 10 minutes, then cut into 12 equal slices. Lay flat on two non-stick baking trays and brush with the egg wash. Bake for 15-18 minutes, until puffed and golden.
step 6
Allow the pinwheels to cool for 10 minutes before eating.
step 6 Allow the pinwheels to cool for 10 minutes before eating.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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