Pumpkin Puff Pastry Pinwheels
40 min
|
easy
Recipe by Eunice
Introduction
These pumpkin puff pastry pinwheels are flaky, golden spirals that land squarely in the sweet-savory pocket with warm cinnamon, nutmeg, and nutty Gruyère, like pumpkin pie meeting a cheese straw.
They are a low-effort, high-reward appetizer for holidays, brunch, or game day, baking up fast from store-bought puff pastry and staying delicious warm or at room temp for easy grazing.
Ingredients (12 servings)
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Ingredients
- 1 sheet frozen puff pastry dough, thawed frozen puff pastry dough 1 sheet
- 1 cup pure pumpkin purée pure pumpkin purée 8.62 oz
- 2 Tbsp brown sugar brown sugar 0.86 oz
- ½ tsp ground cinnamon ground cinnamon 0.05 oz
- ¼ tsp ground nutmeg ground nutmeg 0.04 oz
- ¼ tsp salt salt
- ½ cup shredded Gruyère cheese shredded Gruyère cheese 0.13 lb
- 1 large egg, beaten large egg 1 ct
How to Make Pumpkin Puff Pastry Pinwheels
-
Preheat and line
Heat the oven to 400 F and line a sheet pan with parchment, then set the pan on a second inverted sheet pan to buffer heat and prevent scorched bottoms.
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Mix the pumpkin filling
In a bowl, stir together the pumpkin purée, brown sugar, cinnamon, nutmeg, and salt until smooth.
If your purée looks watery, spread it on a plate and blot with paper towels so the pastry stays crisp.
Add a pinch of black pepper or smoked paprika if you want a savory edge that plays nice with the cheese.
-
Prep the puff pastry
Lightly flour a wooden board and roll the thawed puff pastry into roughly a 10 by 12 inch rectangle, keeping it cold and moving to prevent sticking.
Brush a 1 inch strip of egg along one long edge to act as the glue for sealing later.
-
Fill and season
Spread a very thin, even layer of the pumpkin mixture over the pastry, leaving a 1 inch border on the long edge with egg and a 1/2 inch border on the other edges.
Scatter the Gruyère evenly from edge to edge over the pumpkin, then taste a pinch of the filling and adjust salt if needed because bland is not an option.
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Roll and chill
Starting from the long edge without egg, roll the pastry into a tight log, tucking as you go so the spiral is compact.
Press the egg washed edge to seal, then place the log seam side down.
Transfer the log to the freezer for 15 minutes or the fridge for 30 minutes until firm for cleaner cuts.
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Slice cleanly
Use a razor sharp knife or unflavored dental floss to cut 1/2 inch slices, cleaning the blade between cuts so the layers stay defined.
Arrange slices on the parchment with 2 inches of space and brush the tops lightly with egg.
Optional, sprinkle a tiny pinch of sugar or flaky salt on top for extra sheen and snap.
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Bake to golden
Bake 18 to 22 minutes until puffed and deep golden, rotating the pan halfway so every pinwheel gets even heat love.
If they are browning too fast, drop the oven to 375 F for the last few minutes to finish cooking the centers.
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Rest and serve
Cool on the pan 5 minutes to set the layers, then move to a rack so the bottoms stay crisp.
Serve warm while the cheese is still melty and the pastry shatters properly.
Substitutions
- Gruyère -> Sharp white cheddar
- Cheddar brings a tangy, bolder bite and melts beautifully, so you keep that luscious pull with a slightly more pronounced savory note.
- Pumpkin purée -> Mashed butternut squash or sweet potato
- Both give the same velvety texture and autumn-orange color, with butternut tasting a bit cleaner and sweet potato adding a deeper, caramel-like sweetness.
- Brown sugar -> Maple sugar
- Maple sugar keeps the filling balanced but adds a toasty maple aroma that cozies up to the nutmeg and Gruyère without adding extra moisture.
Tips
- Keep it cold for drama-layered puff
- Warm pastry gets gummy and loses lift, so chill the rolled log before slicing and get the tray into the oven while the dough is still cool.
- Thin layer, big payoff
- Spread the pumpkin filling whisper-thin so the butter in the pastry can steam and puff rather than fighting excess moisture.
- Egg wash is your glue and gloss
- Seal the seam with egg to prevent unraveling and brush the tops lightly so they bake up shiny without turning leathery.
- Use parchment on a preheated pan
- Set your lined sheet on top of a preheated sheet or pizza steel for instant bottom heat that crisps the base and avoids sogginess.
- Cut with floss for picture-perfect spirals
- Slide unflavored dental floss under the log, cross ends, and pull tight to slice cleanly without smearing the layers.
- Season like you mean it
- Pumpkin is mild, so do not be shy with salt and consider a pinch of cayenne or smoked paprika to balance the sweetness and wake up the cheese.
Nutrition Facts *
| Energy | 45 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 2 | g |
| Carbohydrates | 4 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my pinwheels unravel in the oven?
- You likely skipped a proper seal or rolled too loose, so brush a full 1 inch strip of egg along the sealing edge, roll snugly, and chill the log before slicing.
- How do I prevent soggy bottoms?
- Blot watery pumpkin, avoid overfilling, bake on parchment over a preheated sheet or steel, and give the baked pinwheels a few minutes on a rack to vent steam.
- My centers are doughy but the tops are brown, what now?
- Lower the oven to 375 F and bake a few more minutes to finish the interior or move the tray to a lower rack so the bottom heat catches up.
- Can I make these ahead?
- Yes, chill or freeze the filled log, then slice and bake from chilled or frozen, adding 2 to 4 minutes to the bake time if frozen.
- What if my puff pastry got too warm while rolling?
- Do not negotiate with butter, just slide the pastry onto a tray and chill 10 to 15 minutes until firm, then continue so the layers stay defined.
- How do I reheat leftovers so they stay crisp?
- Pop them on a sheet at 350 F for 6 to 8 minutes or air fry at 325 F for 3 to 5 minutes, and skip the microwave to avoid rubbery pastry.
Serving Suggestions
Hot honey or a drizzle of maple plus a few fried sage leaves turns these into a sweet-savory bite that makes people elbow for seconds.
Pair with a bitter green salad dressed in lemon and olive oil or pour cold cider or bubbly to cut the richness and let the pumpkin and cheese sing.
More pairings:
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