Puff Pastry Pinwheels

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Puff Pastry Pinwheels are not only tasty but also super easy to make! You can create them in different flavors and sizes for any occasion.

With just a few ingredients, you can whip up these delightful pinwheels. They’re so versatile that you can try countless variations, including savory ones. You’ll want to make them again and again!

Puff Pastry Pinwheels

Prep Time 10 minutes
Cook Time 20 minutes
Course Dessert
Servings 9



  • 1 sheet puff pastry
  • 1 egg for egg wash
  • 3 tablespoons coarse sugar for sprinkling


  • 1/3 cup of your choice see suggestions below
  • 8 oz. berries raspberries or blueberries


Puff Pastry Pinwheels

  • Preheat Oven: Set your oven to 375°F.
  • Prepare Puff Pastry: Thaw the puff pastry sheet by leaving it at room temperature for 1 hour. Alternatively, wrap it in paper towels and microwave for 15 seconds on each side until soft enough to unfold.
  • Cut the Pastry: Unfold the pastry sheet and cut it into 9 squares. For larger pinwheels, cut into 4 or 6 squares.
  • Create Center Circles: Draw a circle in the center of each square without cutting through, using a cookie cutter or glass rim.
  • Make Slits: Use a sharp knife to cut slits from the outer edge of the circle to the corners, leaving the center intact for filling.
  • Add Filling: Place 1-2 teaspoons of your chosen filling in the center of each square. Add a dollop of Nutella, cheesecake filling, cookie butter, dulce de leche, or a piece of chocolate.
  • Add Berries: Place four berries at the tips of each triangle around the filling.
  • Fold Corners: Fold every other corner towards the center. Start with one corner, skip the next, and continue folding until all four corners are folded in. Place another berry in the center to secure the folds.
  • Brush with Egg Wash: Whisk the egg and brush it over the pastry. Sprinkle with coarse sugar.
  • Bake: Bake for 15-20 minutes, until golden brown and puffed up. Adjust the baking time if making larger pinwheels.
  • Cool and Serve: Remove from the oven and let them cool briefly before serving.



  • Store: Keep the pastries in an airtight container in the fridge if not eating them all the same day.
  • Reheat: To reheat, toast gently in a toaster oven on low, or bake at 350°F for about 5 minutes. You can also microwave for a few seconds until warmed.


  • Filling Ideas: Try Nutella, cheesecake filling, Biscoff cookie butter, nut butters, caramel, dulce de leche, chocolate bars, jams, jellies, or compotes.
  • Savory Fillings: Use asparagus, pesto, Parmesan, cheddar, goat cheese, ham, prosciutto, tomato sauce with mozzarella and pepperoni, or roasted garlic with sun-dried tomatoes.
  • Cheesecake Filling: Use the cream cheese filling for pastries.
  • Berries: Use small berries like raspberries or blueberries. For larger berries like strawberries, chop them or make larger pastries.
  • Make Ahead: Assemble the pinwheels ahead of time and freeze. Don’t add egg wash until ready to bake. When baking, brush with egg wash and bake from frozen until golden brown.

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