Pumpkin Puff Pastry Pinwheels (Ready-to-Print Version)
Flaky pastry pinwheels filled with pumpkin, cinnamon, nutmeg, and Gruyère cheese for a cozy autumn treat.
# What You’ll Need:
→ Pastry
01 -
1 sheet frozen puff pastry dough, thawed
→ Filling
02 -
1 cup pure pumpkin purée
03 -
2 tablespoons brown sugar
04 -
½ teaspoon ground cinnamon
05 -
¼ teaspoon ground nutmeg
06 -
¼ teaspoon salt
07 -
½ cup shredded Gruyère cheese
08 -
1 large egg, beaten
# Step-by-Step Guide:
01 -
In a medium bowl, mix pumpkin purée, brown sugar, cinnamon, nutmeg, and salt until smooth and well blended.
02 -
On a lightly floured surface, gently roll out the thawed puff pastry sheet to smooth creases and slightly enlarge it.
03 -
Evenly spread the pumpkin mixture over the pastry, leaving a ½-inch border along one long edge. Sprinkle shredded Gruyère cheese over the pumpkin layer.
04 -
Starting from the opposite long edge of the border, tightly roll the pastry into a log, sealing the edge with a little water if needed to secure the seam.
05 -
Wrap the pastry log in plastic wrap and refrigerate for 20 to 30 minutes to firm the dough for clean slicing and better shape retention during baking.
06 -
Preheat oven to 400°F. Unwrap the chilled log and slice into ½-inch thick rounds. Place pinwheels cut-side up on a parchment-lined baking sheet, spacing about 1 inch apart.
07 -
Brush the tops of the pinwheels with beaten egg to achieve a glossy finish. Bake for 15 to 18 minutes until puffed and golden brown.
08 -
Let pinwheels cool for a few minutes on the baking sheet before transferring to a serving platter. Serve warm.
# Handy Tips:
01 -
Chilling the pastry log before slicing ensures clean, well-shaped pinwheels and prevents them from unrolling during baking.
02 -
Using a serrated knife helps slice the log without crushing delicate pastry layers.
03 -
For more complex flavor, consider adding ground ginger or allspice to the filling.
04 -
To prepare ahead, assemble and chill the log up to one day before baking or freeze for later use.