Flaky and savory Truffle and Porcini Mushroom Puff Pastry Pinwheels are an easy yet decadent canape to serve at parties.
The truffle and porcini mushroom filling is full of earthy umami flavors, and puff pastry is flaky, rich, and buttery. It's the perfect party appetizer recipe to share with guests!
This is the perfect luxury party appetizer recipe for mushroom lovers. Crunchy, flaky golden brown truffle mushroom pinwheels work at any time of year, but especially in the months when mushrooms are in season. I make this pinwheel recipe a lot over Christmas and the holiday season, as it's such a simple process, and they freeze really well, so you can make this delicious recipe in advance, too.
Jump to:
- Ingredients
- How to prepare the puff pastry sheet
- How to make the mushroom filling
- How to assemble puff pastry mushroom pinwheels
- How to bake mushroom pinwheels
- Wine pairing for mushroom appetizers
- Equipment
- How to store and freeze puff pastry pinwheels
- How to reheat puff pastry pinwheels
- FAQ
- 📖 Recipe
- Other elegant party recipes
- 💬 Comments
Ingredients
Making homemade pinwheels with puff pastry is so easy, and the filling combinations are endless. Truffle and porcini mushroom puff pastry pinwheels are my favorite as they are so rich and tasty and work perfectly as a canape recipe.
- Puff pastry - I use a store bought all butter puff pastry that comes in a rectangular sheet. You can buy block puff pastry and roll it out, or make your own if you prefer.
- Dried porcini mushrooms - Porcini mushrooms have this deliciously rich depth to them with a ton of umami and are useful in many dishes. I use the water from rehydrating dried mushrooms in this tasty Madeira sauce.
- Fresh mushrooms - You can use any type of mushroom, but I like to use chestnut mushrooms and sometimes portobello mushrooms, too.
- Garlic - Adding some garlic goodness to your puff pastry appetizers perfectly complements the mushroom taste.
- Shallot - You can use white onion if you prefer, but shallot has a mild, sweet flavor, and it works best in these puff pastry bites.
- Parmesan cheese - A strong and mature Parmigiano Reggiano gives delicious nutty notes to these pinwheels. You could also use a Pecorino or even a flavorful gruyere cheese.
- Egg - We use beaten egg as a binder in the puff pastry pinwheel filling and also to egg wash the pastry before baking to give it a crisp and glossy finish.
- Truffle oil - Truffle oil can be deceptive. A lot of the time, it only contains flavorings, so be sure to look at the ingredients list in the grocery store to get the most authentic truffle flavor.
- Cooking oil - You can use a neutral cooking oil like canola or vegetable oil to make the mushroom filling; you can also use butter if you prefer.
- Salt and pepper - We season the mushroom filling and the pinwheels with salt and freshly ground black pepper before rolling them up. Remember that parmesan is quite salty, so you might need less additional salt than you might think.
See the recipe card at the bottom of this post for full quantities and step-by-step instructions on how to make truffle and porcini mushroom puff pastry pinwheels (that you can print).
How to prepare the puff pastry sheet
- Unroll the sheet of puff pastry and cut it into two equal-sized pieces.
- Lay each piece of puff pastry on a lightly floured surface and use a rolling pin to roll it into a square.
- Cover the puff pastry sheets in plastic food wrap and put them into the fridge until needed.
How to make the mushroom filling
- Finely dice the shallot and garlic, and cut the fresh mushrooms into very small squares.
- Rehydrate the dried porcini mushrooms in a jug of boiling water for 15-20 minutes until soft. Drain and blot thoroughly with kitchen paper to remove excess moisture, then slice into very small pieces.
- Heat the oil in a large skillet over medium heat.
- When the oil is hot and starts shimmering, add the shallot and saute for 1 minute before adding the garlic for a further 30 seconds, then the fresh mushrooms.
- When the sauteed mushrooms have shrunk in size and darkened in color, stir through the porcini and continue to cook on low heat until all of the moisture has cooked out of the mushroom filling mixture.
- Remove the mushroom filling to a medium bowl and refrigerate until completely chilled or at least back to room temperature. Then, stir the beaten egg through the mushroom mixture, reserving a little bit (one tablespoon) for the egg wash. Season with salt and pepper.
Top tips
It is very important to cook out all of the water in the mushrooms, or the truffle porcini mushroom puff pastry pinwheels will be soggy.
You can pulse the mushroom filling in a food processor to blend it down finer into a paste, but I find that as long as you cut the mushrooms small enough and use the egg in the filling, it stays put just fine.
How to assemble puff pastry mushroom pinwheels
Lay each sheet of puff pastry on a piece of plastic food wrap. Spread mushroom filling over the surface of the pastry, leaving a small margin at the top and bottom.
Grate parmesan over the top and drizzle over the truffle oil. Brush egg wash on the edges.
Roll the puff pastry inwards into a log, using the food wrap to help you. Keep it as tight as possible. Securely wrap the logs in plastic wrap and place them in the fridge for at least 20 minutes.
Take the logs out of the fridge and slice them into thin rounds around 1cm thick. Lay the cheesy mushroom pinwheels on a baking sheet or tray lined with parchment paper (baking paper). Cover, and return to the fridge until ready to bake.
Top tip
If baking these pinwheels straight away, place the puff pastry rolls in the freezer to chill them down quickly whilst preheating the oven. The colder they are, the easier they are to slice up.
It can help to use a serrated knife to slice up the puff pastry roll.
How to bake mushroom pinwheels
Preheat the oven to 200C/400F. When it is at temperature, take the pinwheels from the fridge and use a pastry brush to apply an egg wash over the top and sides.
Bake for 15-20 minutes until the truffle porcini mushroom puff pastry pinwheels are golden brown all over. Serve warm or remove to a wire rack to cool completely before storing.
Wine pairing for mushroom appetizers
Serve this mushroom appetizer recipe with a robust aged white wine that has spent time in oak barrels with mushroom puff pastry pinwheels, like a Chardonnay or Viognier. Read more tips on food and wine pairing here to elevate all of your dinner parties.
Equipment
Sautee the mushroom filling in a skillet or frying pan, and combine the filling in a large mixing bowl.
Use an offset spatula to spread the filling over the surface of the puff pastry in an even layer.
You will need a shallow-sided baking tray to make these puff pastry mushroom pinwheels. A deep baking tray allows for steam to build up, and that makes for less than crispy puff pastry.
Cool the pinwheels on a wire rack if not serving warm to maintain their crispy bases!
How to store and freeze puff pastry pinwheels
Store pinwheels in an airtight container in layers separated by parchment paper. Consume within 2-3 days. They can be enjoyed hot or cold.
To freeze pinwheels, store them in the same way and defrost them thoroughly before serving and eating.
How to reheat puff pastry pinwheels
Arrange the mushroom pinwheels on a lined baking tray and reheat for 10-15 minutes in a preheated oven at 180C/355F until warmed through.
FAQ
Make sure the puff pastry roll is fully chilled before you slice it up; this will make it much easier. Place it wrapped in the freezer for 20 minutes, then use a sharp knife or a serrated knife to slice it into thin rounds.
Yes, lay on an oven tray and bake for 10-15 minutes to reheat.
Pinwheels do not need to be kept refrigerated unless they have a cream filling.
📖 Recipe
Truffle & Porcini Mushroom Puff Pastry Pinwheels
Equipment
- 1 Glass mixing bowl
- 1 Rolling Pin
- 2 Baking trays
Ingredients
- 320 grams (13.2 oz) Puff pastry sheet or block
- 300 grams (11 oz) Fresh mushrooms
- 60 grams (2 oz) Dried porcini mushrooms
- 1 Shallot
- 2 cloves Garlic
- 1 tablespoon Truffle oil
- 1 Egg
- 40 grams (1.5 oz) Parmesan
- Salt and pepper
- 1 tablespoon Cooking oil
Instructions
How to prepare the puff pastry sheet
- Unroll the sheet of puff pastry and cut it into two equal-sized pieces.
- Roll each piece out into a square on a floured surface. Cover in food wrap and refridgerate.
How to make the mushroom filling
- Finely dice the shallot and garlic, and cut the fresh mushrooms into small squares. Rehydrate the dried porcini mushrooms and blot them with kitchen paper before slicing them very finely.
- Heat oil in a pan or skillet and saute the shallot for 1-2 minutes before adding the garlic and fresh mushrooms, then add the porcini mushrooms.
- Cook until all the moisture has evaporated, then transfer to a bowl and allow them to cool down to room temperature.
- Stir through the beaten egg (reserving 1 tablespoon for egg wash) and truffle oil. Refrigerate until needed.
How to make your pinwheels
- Spread the mushroom filling over the sheets of puff pastry, leaving a small margin at the top and bottom. Eggwash those areas with the remaining beaten egg using a pastry brush.
- Grate parmesan over the surface, and season with salt and pepper.
- Roll the puff pastry inwards into a tight log, then wrap it in plastic food wrap and refrigerate for at least 20 minutes.
- Slice pinwheels into small rounds around 1cm thick and lay on a lined baking tray. Cover and refrigerate whilst the oven preheats.
- Preheat the oven to 200C/400F.
- Eggwash the pinwheels and bake for 15-20 minutes until golden brown and crispy.
Notes
Nutrition
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Tom says
So delicious! And really helpful for a party even you have vegetarian guests coming