Mushroom Pastry Treats

These fancy mushroom spirals turn basic stuff into a knockout party starter that's always the first to go. When you mix earthy mushrooms with creamy cheese, you get these twisty, tasty bites that seem way harder to make than they really are.

I came up with these pinwheels for a Christmas get-together when I needed something meat-free but fancy. Now they've turned into my go-to snack that my friends always beg me to bring.

Ingredients

• Olive oil: Forms the tasty foundation for cooking that brings out all the mushroom goodness
• Onion: Gives that nice sweetness that works against the mushroomy taste
• Mushrooms: Your main player that adds chewy texture and deep savory flavor
• Mayonnaise: Sounds weird but trust me—it makes everything super rich and holds it all together
• Salt and black pepper: Simple but totally needed to wake up all the other flavors
• Garlic clove: Adds that wonderful smell and kick—grab ones with tight skins that feel heavy
• Parmesan cheese: Adds that salty kick and fancy taste—grab a block and grate it yourself
• Mozzarella cheese: Makes those awesome cheese pulls when hot—go for the low moisture kind
• Puff pastry sheets: Gives you that crispy, flaky outside—all-butter ones taste best
• Egg wash: Makes your finished pinwheels look all shiny and brown

Step-by-Step Instructions

Prepare the vegetables:

Chop your mushrooms and onions really small. Tiny pieces will cook better and your pinwheels won't fall apart when you cut them.

Sauté the onions:

Warm up olive oil in a big pan on medium-high until it looks shiny, then toss in your chopped onion. Cook them for 3-4 minutes, giving them a stir now and then until they turn see-through and start getting soft.

Cook the mushrooms:

Throw your chopped mushrooms in with those onions and keep cooking for 5-7 minutes. They'll get really wet at first but keep going until that water dries up and they start to brown a bit—that's when they taste amazing.

Create the filling mixture:

Mix your cooked mushrooms and onions with mayo, salt, pepper, garlic and Parmesan. Stir it all up really good so everything's mixed evenly. The stuff should stick together but not be too wet.

Prepare the pastry:

Spread out your puff pastry sheets into big rectangles about 30 x 40 cm each. Don't take too long since the pastry gets floppy when it's warm.

Assemble the pinwheels:

Spread half your mushroom mix in a thin layer over each pastry sheet, going all the way to the edges. Sprinkle mozzarella all over the mushroom layer to help make those pretty spirals.

Roll and prepare for baking:

Start from the long side and roll each sheet into a tight log. Put both logs on a baking sheet with parchment paper and brush beaten egg all over them to make them shiny later.

Slice and arrange:

Use a sharp knife to cut each log into slices about 2.5 cm thick. Lay the cut pieces flat on the parchment with some room between them so they can grow while baking.

Bake to golden perfection:

Stick your pinwheels in a hot oven at 185°C and bake for 30-40 minutes. You want them puffy with lots of layers and nice golden brown color.

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The first time I made these for a Christmas bash they vanished so fast I barely got one for myself. That mix of flaky crust with rich mushroom filling hits that perfect combo of textures nobody can turn down.

Make Ahead Magic

These spirals are great for parties because you can do most of the work early. You can cook the mushroom mix up to two days before and keep it in the fridge. Or you can put the whole rolls together, wrap them tight in plastic, and store them in the fridge for a day before cutting and baking. You can even freeze the whole rolls, then thaw them in the fridge when you're ready to slice and bake. This makes throwing parties way less stressful.

Tasty Twists

The classic version tastes great but you can switch things up too. Try adding some thyme or rosemary to your mushrooms for extra flavor. Want some crunch? Mix in some finely chopped walnuts or pine nuts. If you like spicy food, throw in some red pepper flakes or a bit of chopped jalapeño. This basic recipe works with tons of different add-ins depending on what you like or what's in your kitchen.

Serving Ideas

These taste best warm right out of the oven. They work great as a starter with a simple green salad dressed with lemon and oil. If you want something bigger, pair them with creamy soup for a full meal. During the holidays, I put them on a nice plate with some fresh herbs around them. It looks super fancy but doesn't take forever to make.

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Frequently Asked Questions

→ Can I prep the filling early?

Sure thing! Make the mushroom mix up to 2 days ahead. Keep it in the fridge until you're ready to use it.

→ What can I use instead of Parmesan?

No Parmesan? Try Pecorino Romano or Grana Padano—they taste just as good.

→ Is homemade puff pastry okay to use?

Of course! Homemade pastry is amazing. Just roll it out properly before adding the filling.

→ How long can I store leftover pinwheels?

Keep leftovers in an airtight container in the fridge for 3 days. A quick oven reheat brings back the crispness!

→ Can I freeze the pinwheels before I bake them?

You bet! Arrange the unbaked pinwheels on a tray in the freezer. Once solid, move them to a freezer-safe container. Bake frozen, adding 5-10 minutes to the bake time.