Pumpkin Puff Pastry Pinwheels (Printer-Friendly Version)
Flaky puff pastry filled with spiced pumpkin and Gruyère, ideal for autumn entertaining and cozy occasions.
# What You'll Need:
→ Pastry
01 -
1 sheet frozen puff pastry dough, thawed
→ Filling
02 -
1 cup canned 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
→ Finish
08 -
1 large egg, beaten
# Steps to Follow:
01 -
In a medium bowl, blend pumpkin purée, brown sugar, ground cinnamon, ground nutmeg, and salt until smooth and thoroughly combined.
02 -
On a lightly floured surface, gently roll the thawed puff pastry sheet to smooth creases and slightly enlarge it.
03 -
Spread the pumpkin mixture evenly over the pastry, leaving a ½-inch border on one long edge. Sprinkle shredded Gruyère cheese over the pumpkin layer.
04 -
Starting from the opposite long edge, roll the pastry tightly into a log. Seal the edge with a little water if necessary to secure the seam.
05 -
Wrap the pastry log in plastic wrap and refrigerate for 20 to 30 minutes to firm the dough, ensuring clean slices and shape retention during baking.
06 -
Preheat oven to 400°F. Unwrap the chilled log and cut into ½-inch thick rounds. Arrange pinwheels cut side up on a parchment-lined baking sheet spaced about 1 inch apart.
07 -
Brush tops with beaten egg for a glossy finish. Bake for 15 to 18 minutes until puffed and golden brown.
08 -
Let pinwheels cool on the baking sheet for a few minutes before transferring to a serving platter. Serve warm.
# Additional Tips:
01 -
For cleaner slices, chill the pastry log thoroughly before slicing, or freeze for 10 to 15 minutes in warm kitchens.
02 -
Use a serrated knife to slice the log to prevent crushing delicate pastry layers.
03 -
Score guide lines lightly on the log before slicing to ensure uniform pinwheel shapes.