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These Mushroom Puff Pastry Pinwheels are the perfect vegan-friendly appetizer. All you need is 10 accessible ingredients and minimal hands on prep.
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Baked Vegan Pinwheels are everything you’d want in a holiday appetizer. Rich and buttery puff pastry, umami-packed mushrooms, and savory vegan mozzarella and parmesan cheese rolled into the ultimate savory pinwheel. Keep your guests satisfied and serve hot or cool ahead of the main meal!
All About Mushroom Puff Pastry Pinwheels
If you’re looking for a delicious appetizer for your vegan Thanksgiving or Christmas tables, you’ve come to the right place. These mushroom puff pastry pinwheels are made with a garlicky, hearty, cheesy filling rolled in a buttery, flaky puff pastry crust.
As an added bonus, these vegan pinwheels are made with minimal effort and minimal ingredients, yet do the trick when impressing dinner guests. The biggest problem you’ll endure is they’ll be gone in a blink of an eye. Be prepared for your family and friends to request these pinwheels every holiday season from here on out!
Ingredients for Vegan Pinwheels with Puff Pastry
These mushroom puff pastry pinwheels are made with 10 vegan-friendly ingredients and 3 simple layers of:
- Puff pastry: The buttery, flaky layer that seals the mushroom, cheesy goodness inside. Find accidentally vegan puff pastry sheets in the freezer aisle of your grocery store. Be careful to buy puff pastry, not phyllo dough!
- Vegan cheese: A blend of vegan mozzarella cheese and parmesan cheese is the savory, cheesy layer that keeps your pinwheels from getting soggy.
- Mushroom mixture: The final filling layer made with a blend of mushrooms, fresh herbs, shallots and garlic baked into a mesmerizing swirl inside the pinwheels. 😋
How to Make Vegan Pinwheels with Puff Pastry
- Thaw the puff pastry sheets according to package instructions.
- Sauté the aromatics and mushrooms in melted vegan butter until browned and fragrant, then set aside.
- Roll the puff pastry out into a 12” by 15-16” rectangle. Sprinkle with vegan mozzarella and parmesan, then spread the cooked mushroom filling over the cheese, maintaining a 1” border around the edges.
- Brush the clean edge of the puff pastry with water. Using two hands, roll the puff pastry up into a log, keeping the mushroom filling inside (similar to rolling cinnamon rolls).
- Cut the puff pastry into 1” pieces. Repeat until you have 15-16 pieces.
- Bake on the top rack of the oven for 18-22 minutes, or until the pastry is golden.
- Serve warm or cold, as desired.
Caitlin’s Cooking Tips
- Use mixed mushrooms: For the best flavor and texture, I recommend using roughly equal amounts of cremini, oyster, and shiitake mushrooms for this recipe.
- Cut the vegan pinwheels using dental floss: By using dental floss, you’ll be able to cut the pinwheels into even pieces without squishing the filling out of the pastry dough. If you absolutely must cut the pinwheels using a knife, place the rolled pastry in the fridge for 20-30 minutes so it is firmer and easier to slice and use a serrated knife, if possible.
These vegan pinwheels are delicious served on their own as an easy vegan appetizer. They’re especially perfect for holidays like Thanksgiving, Christmas, or potlucks with friends in the fall and winter months. Feel free to sprinkle them with a bit of fresh parsley for a pop of color.
If you’re looking for more vegan appetizer ideas, you’ll also love this 3-Ingredient Pesto Star Bread and other finger foods like Vegan Baked Jalapeño Poppers, Stuffed Vegan Mushrooms or Crispy Baked Artichoke Fries!
How to Store Mushroom Puff Pastry Pinwheels
Baked vegan pinwheels are best enjoyed fresh but can be stored at room temperature in a container with a loose-fitting lid for up to 3 days.
If you’d like to freeze these vegan pinwheels, I’d recommend doing so before baking. Follow the recipe instructions through cutting the puff pastry roll into 15-16 pieces. Then, place the pinwheels on a baking sheet lined with parchment paper and flash freeze for 1 hour.
Once frozen, transfer the vegan pinwheels to an airtight freezer safe bag or container and freeze for up to 3 months. Bake from frozen for 5-10 minutes longer than from fresh, or until soft and golden.
I prefer to make these pinwheels as close to serving as possible, but if serving cold, they can be made up to 24 hours in advance, or use my freezer method and make up to 3 months in advance.
Store-bought puff pastry is often vegan-friendly because it is typically made with oil instead of dairy butter. Check the freezer section of your local grocery store – chances are there are a few vegan-friendly options to choose from. Pepperidge Farms, for example, is one of the most popular, widely available brands.
This can happen if your mushroom filling is too liquidy. Sauteed mushrooms will release a lot of excess moisture when first added to the skillet. Continue to saute until this moisture has evaporated. Second, make sure to use the vegan mozzarella and parmesan cheese. In addition to adding cheesiness, the vegan cheese acts as a barrier between the filling and the puff pastry and prevents the vegan pinwheels from becoming soggy.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Mushroom Puff Pastry Pinwheels
- 1 sheet puff pastry thawed according to package instructions
- 1 tablespoon olive oil or vegan butter
- 1 small shallot finely diced
- 1 clove garlic minced
- 1/2 teaspoon fresh thyme
- 1/2 teaspoon black pepper or to taste
- 8 ounces mixed mushrooms chopped*
- 1/2 tablespoon low-sodium tamari
- 1 tablespoon flour for dusting
- 1/2 cup vegan mozzarella cheese
- 1/4 cup vegan parmesan cheese, shredded
- Prep: thaw the puff pastry according to package instructions. Preheat the oven to 425F. Line a baking sheet with parchment paper and set aside.
- Make the Filling: Melt the butter in a sauté pan over medium-high heat. Add the shallot and sauté for 3 to 5 minutes, until fragrant. Add the mushrooms, thyme, and black pepper and mix well. Sauté for 5-7 minutes, stirring occasionally. Add the garlic and tamari, then sauté for an additional 1 to 2 minutes. Remove from the heat and set aside.
- Layer the Pastry: lightly dust a cutting board or clean work surface with flour, then place the puff pastry on top. Use a rolling pin to roll the puff pastry out to it is around 12” by 15-16” (it doesn’t need to be exact). Sprinkle the vegan mozzarella and parmesan over the surface of the pastry, leaving a 1” border on one long end of the pastry. Use a spatula to spread the cooked mushrooms over the cheese, maintaining the same border.
- Roll: Use a brush or your fingers to lightly brush the clean edge of the pastry with water. Use two hands to roll the puff pastry up towards the edge, applying extra pressure once you get to the end to seal the pastry.
- Cut: Note: I strongly recommend you use dental floss for this step; otherwise, place the rolled pastry in the fridge for 20-30 minutes first, so it’s firmer when you use a knife. Slide a long piece of floss under the puff pastry roll, then cross the two strands over the top to form a 1” piece. Continue to pull on the crossed strands until they cut through the roll entirely, then transfer to the baking sheet (see video for more details). Repeat with the remaining puff pastry until you have 15-16 pieces.
- Bake: Bake in the top rack of the oven for 18 to 22 minutes, until the pastry is golden. Remove from the oven and serve warm or cold. Store leftovers at room temperature, in a container with a loose-fitting lid, for up to 3 days.
- Mixed mushrooms: I like to use roughly equal parts of cremini, oyster, and shiitake mushrooms for this recipe, but you can use a single mushroom or a combination of your favorite varieties
I’ve made these twice now and they were great! Everyone I’ve given them to loves them! This is now the standard thing I make when I have a leftover sheet of puff pastry as I typically only use 1 at a time when the box comes with two.
Both times I’ve made these, I used a knife to cut them and they were completely fine. It is a good call to chill the roll before cutting though, especially if you’re going to make them pretty thin as the recipe calls for (the first time, I made big ones and only cut the roll into 8 pieces instead of 16 – which also came our great).
Next time, I may try to brush the puff pastry with some dijon mustard to change it up but it’s perfect as written.
I’m so glad you keep coming back to this recipe, Kim! And dijon brushed on top sounds delicious!
I doubled this recipe for Thanksgiving and it was delicious. The flavors of the cheese and mushrooms made for an excellent appetizer. Make sure your sautéed mushrooms aren’t too liquidy as it will be harder to tightly roll the pinwheels. You will also need to work quickly with the puff pastry as it will not rise if it is too soft.
Thank you for the suggestion!
So good! I made these for Thanksgiving and they were such a hit! I am usually suspicious of feeding omnivores anything with vegan cheese in it, but the cheese perfectly keeps the pastry crisp and adds to that butteriness/umami. I used Miyoko’s mozzarella and Whole Foods brand vegan parmesan.
Thanks for the recipe, Caitlin!