Nothing says party-ready like a platter of colorful, delicious pinwheels! Whether you’re hosting a casual get-together or a festive celebration, these 20 easy and simple pinwheel recipes are sure to impress your guests without keeping you tied to the kitchen. From savory to sweet, each bite-sized roll is packed with flavor, making them the perfect pick for any occasion. Dive into our roundup and find your next party favorite!
Spinach and Cream Cheese Pinwheels
Just when you thought your snack game couldn’t get any better, here comes a recipe that’s as fun to make as it is to eat. These Spinach and Cream Cheese Pinwheels are the perfect blend of creamy, savory, and slightly crunchy, making them an irresistible treat for any occasion.
Ingredients
- A couple of cups of fresh spinach, finely chopped
- 8 oz of cream cheese, softened
- A splash of milk
- 1/2 cup of grated Parmesan cheese
- 1 tbsp of garlic powder
- 1/2 tsp of salt
- 1 package of puff pastry sheets, thawed
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the softened cream cheese, chopped spinach, milk, Parmesan cheese, garlic powder, and salt until well blended. Tip: Letting the cream cheese sit out for about 30 minutes makes it easier to mix.
- Unfold one puff pastry sheet on a lightly floured surface and spread the spinach and cream cheese mixture evenly over it, leaving a small border around the edges.
- Roll the pastry tightly into a log, starting from one of the longer sides. Tip: Rolling it tightly ensures the pinwheels hold their shape when baked.
- Using a sharp knife, slice the log into 1/2-inch thick pinwheels and place them on the prepared baking sheet. Tip: For cleaner cuts, wipe the knife with a damp cloth between slices.
- Bake for 15-20 minutes, or until the pinwheels are golden brown and puffed up.
Now that you’ve mastered these pinwheels, notice how the creamy filling contrasts beautifully with the flaky pastry. Serve them warm at your next gathering, or enjoy them as a savory snack any time of day.
Ham and Cheese Pinwheel Sandwiches
You’ll find these Ham and Cheese Pinwheel Sandwiches are not only a breeze to make but also a hit at any gathering. Perfect for beginners, this recipe guides you through each step to ensure delicious results every time.
Ingredients
- 1 package of puff pastry sheets, thawed
- a couple of slices of your favorite ham
- a handful of shredded cheddar cheese
- a splash of milk for brushing
- a pinch of garlic powder for that extra kick
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface to about a 12×10 inch rectangle. Tip: Keep the pastry cold for easier handling.
- Layer the ham slices evenly over the pastry, leaving a small border around the edges.
- Sprinkle the shredded cheddar cheese and a pinch of garlic powder over the ham. Tip: Feel free to add more cheese if you’re a cheese lover!
- Starting from one long side, tightly roll the pastry into a log. Tip: Use a bit of water to seal the edge if it’s not sticking.
- Cut the log into 1-inch slices and place them on the prepared baking sheet. Brush the tops with a splash of milk for a golden finish.
- Bake for 15-20 minutes, or until the pinwheels are puffed and golden brown.
Just out of the oven, these pinwheels boast a flaky texture with a gooey cheese center, making them irresistible. Serve them warm with a side of marinara sauce for dipping, and watch them disappear in no time.
Pesto and Mozzarella Pinwheels
Alright, let’s dive into making these irresistible Pesto and Mozzarella Pinwheels that are perfect for any gathering or a cozy night in. A simple yet flavorful dish that combines the freshness of pesto with the creamy goodness of mozzarella, all wrapped up in a flaky pastry.
Ingredients
- 1 sheet of puff pastry, thawed
- A generous smear of basil pesto, about 1/4 cup
- A couple of handfuls of shredded mozzarella, roughly 1 cup
- A splash of olive oil for brushing
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Unfold the puff pastry sheet on a lightly floured surface, ensuring it’s smooth and even.
- Spread the basil pesto evenly over the pastry, leaving a small border around the edges to prevent overflow.
- Sprinkle the shredded mozzarella evenly over the pesto, covering the entire surface.
- Starting from one end, tightly roll the pastry into a log, using the border to seal the edge.
- Using a sharp knife, slice the log into 1-inch thick pinwheels and place them on the prepared baking sheet.
- Lightly brush the tops of the pinwheels with olive oil for a golden finish.
- Bake for 15-20 minutes, or until the pinwheels are puffed up and golden brown.
So, there you have it! These pinwheels come out of the oven with a crispy exterior and a gooey, cheesy center, making them a hit every time. Serve them warm with a side of marinara sauce for dipping, or pack them in a lunchbox for a tasty treat on the go.
Turkey and Avocado Pinwheel Wraps
Sometimes, the simplest dishes bring the most joy, especially when they’re as easy to make as these Turkey and Avocado Pinwheel Wraps. Perfect for a quick lunch or a snack, these wraps are not only delicious but also fun to assemble.
Ingredients
- 2 large flour tortillas
- a couple of slices of turkey breast
- half an avocado, sliced thin
- a splash of lime juice
- a handful of baby spinach
- a tablespoon of cream cheese, softened
Instructions
- Lay out the flour tortillas on a clean, flat surface.
- Spread the softened cream cheese evenly over each tortilla, reaching almost to the edges.
- Layer the turkey slices on top of the cream cheese, covering the tortilla in a single layer.
- Arrange the avocado slices over the turkey, then sprinkle with lime juice to prevent browning.
- Scatter the baby spinach leaves over the avocado, ensuring even distribution.
- Starting at one end, tightly roll up the tortilla, pressing gently as you go to keep the fillings in place.
- Wrap the rolled tortillas in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Using a sharp knife, slice the wraps into 1-inch pinwheels, wiping the knife clean between cuts for neat edges.
Best enjoyed fresh, these pinwheels offer a delightful contrast of creamy avocado and crisp spinach, with the turkey adding a savory depth. Serve them on a platter for a party or pack them in a lunchbox for a tasty treat on the go.
Sun-Dried Tomato and Basil Pinwheels
On a bustling weekend or a quiet evening, these Sun-Dried Tomato and Basil Pinwheels are the perfect blend of savory and sweet, ready to impress with minimal effort. Let’s dive into making these delightful bites that are as fun to prepare as they are to eat.
Ingredients
- A cup of sun-dried tomatoes, packed in oil and drained
- A couple of tablespoons of fresh basil, finely chopped
- A splash of olive oil
- One 8-ounce package of cream cheese, softened
- A pinch of salt
- A dash of black pepper
- Two large flour tortillas
Instructions
- In a medium bowl, mix the softened cream cheese with a splash of olive oil until smooth. Tip: Let the cream cheese sit out for about 30 minutes to soften naturally.
- Add the chopped basil, a pinch of salt, and a dash of black pepper to the cream cheese mixture. Stir until well combined. Tip: Fresh basil is key here for the brightest flavor.
- Spread the cream cheese mixture evenly over each tortilla, leaving a small border around the edges.
- Evenly distribute the sun-dried tomatoes over the cream cheese layer on each tortilla.
- Roll each tortilla tightly into a log. Tip: Chill the rolls for 30 minutes before slicing to make them easier to handle.
- Using a sharp knife, slice each log into 1-inch pinwheels.
- Arrange the pinwheels on a serving platter and serve immediately or refrigerate until ready to serve.
Rich in flavor with a creamy texture and a hint of freshness from the basil, these pinwheels are a crowd-pleaser. Try serving them on a wooden board with a drizzle of balsamic glaze for an extra touch of elegance.
Chicken Caesar Pinwheel Rolls
Ready to whip up something delicious and impressively easy? These Chicken Caesar Pinwheel Rolls are your ticket to a flavorful, no-fuss meal that’s perfect for any occasion, from picnics to potlucks.
Ingredients
- 2 cups of cooked chicken, shredded
- 1/2 cup of Caesar dressing, plus a splash more for serving
- 1/4 cup of grated Parmesan cheese
- a couple of flour tortillas (about 8 inches in diameter)
- 1 cup of romaine lettuce, finely chopped
- a sprinkle of black pepper
Instructions
- In a mixing bowl, combine the shredded chicken, 1/2 cup of Caesar dressing, and grated Parmesan cheese. Mix until everything is evenly coated.
- Lay out a flour tortilla on a clean, flat surface. Spread a thin layer of the chicken mixture over the tortilla, leaving about an inch bare around the edges.
- Sprinkle the chopped romaine lettuce evenly over the chicken mixture, then add a sprinkle of black pepper for a little kick.
- Starting from one end, tightly roll the tortilla into a log. Wrap it in plastic wrap and chill in the fridge for about 30 minutes to help it hold its shape. Tip: Chilling makes slicing easier and cleaner.
- After chilling, unwrap the tortilla log and use a sharp knife to slice it into 1-inch pinwheels. Tip: Wiping the knife clean between slices gives you neat, pretty pinwheels.
- Arrange the pinwheels on a serving platter. Drizzle with a splash of Caesar dressing for extra flavor and a professional touch. Tip: Serve immediately for the best texture, or keep chilled until ready to serve.
You’ll love the creamy, tangy filling against the crisp lettuce, all wrapped up in a soft tortilla. These pinwheels are not just tasty but also a hit for their eye-catching spiral design—perfect for making any meal feel special.
Buffalo Chicken Pinwheel Bites
Sometimes, the best party snacks are the ones that pack a punch of flavor in a tiny, easy-to-eat package. That’s exactly what these Buffalo Chicken Pinwheel Bites are all about—spicy, creamy, and utterly irresistible.
Ingredients
- 2 cups of shredded cooked chicken
- 1/2 cup of buffalo sauce
- 1/2 cup of cream cheese, softened
- 1/4 cup of blue cheese crumbles
- 1/4 cup of chopped celery
- 1/4 cup of chopped green onions
- a couple of large flour tortillas
- a splash of olive oil
Instructions
- In a large bowl, mix the shredded chicken with buffalo sauce until evenly coated.
- Add the softened cream cheese, blue cheese crumbles, chopped celery, and green onions to the bowl. Stir until everything is well combined.
- Lay out a tortilla on a flat surface and spread a thin layer of the chicken mixture over it, leaving a small border around the edges.
- Roll the tortilla tightly into a log. Wrap it in plastic wrap and chill in the fridge for about 30 minutes to make slicing easier.
- Preheat your oven to 375°F and lightly brush a baking sheet with olive oil.
- Unwrap the tortilla log and slice it into 1-inch pieces using a sharp knife. Place the pinwheels on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are golden and crispy.
- Let them cool for a couple of minutes before serving to avoid burning your mouth.
Crunchy on the outside with a creamy, spicy filling, these pinwheels are a surefire hit. Try serving them with a side of ranch or extra buffalo sauce for dipping to take them to the next level.
Caprese Pinwheel Appetizers
Easy to make and even easier to love, these Caprese Pinwheel Appetizers are the perfect blend of fresh flavors and simple preparation. Ideal for any gathering, they bring a touch of elegance without the fuss.
Ingredients
- 1 large flour tortilla (the burrito size works best)
- A couple of tablespoons of basil pesto (homemade or store-bought)
- A handful of fresh baby spinach leaves
- About 1/2 cup of shredded mozzarella cheese
- A few slices of ripe tomato, thinly sliced
- A splash of balsamic glaze for drizzling
Instructions
- Lay the flour tortilla flat on a clean surface and spread the basil pesto evenly over the entire surface, leaving a small border around the edges.
- Arrange the baby spinach leaves in a single layer over the pesto, covering as much of the tortilla as possible.
- Sprinkle the shredded mozzarella cheese evenly over the spinach, ensuring good coverage for that cheesy pull in every bite.
- Place the tomato slices in a single layer on top of the cheese, spacing them out so each pinwheel gets a piece.
- Starting at one end, tightly roll the tortilla into a log, pressing gently as you go to keep the filling in place.
- Using a sharp knife, slice the log into 1-inch pieces, wiping the knife clean between cuts for neat edges.
- Arrange the pinwheels on a serving platter and drizzle lightly with balsamic glaze just before serving.
Zesty and fresh, these pinwheels offer a delightful contrast of textures from the soft tortilla to the juicy tomatoes. For an extra pop of color and flavor, garnish with a few small basil leaves on top before serving.
BBQ Pulled Pork Pinwheels
Zesty and full of flavor, these BBQ Pulled Pork Pinwheels are a fun twist on classic barbecue that’s perfect for any gathering. Let’s dive into making these irresistible bites step by step.
Ingredients
- 2 cups of pre-cooked pulled pork (shredded)
- 1/2 cup of your favorite BBQ sauce
- 1 package of puff pastry sheets (thawed)
- A splash of olive oil
- A couple of tablespoons of water
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix the pulled pork with BBQ sauce until well coated. Tip: For extra flavor, let the mixture sit for 10 minutes.
- Roll out the puff pastry on a lightly floured surface to about a 1/4 inch thickness.
- Spread the BBQ pulled pork evenly over the pastry, leaving a small border around the edges.
- Carefully roll the pastry into a tight log. Tip: Use a bit of water on the edges to help seal the roll.
- Cut the log into 1-inch slices and place them on the prepared baking sheet.
- Beat the egg with a tablespoon of water and brush over the pinwheels for a golden finish. Tip: This step is optional but adds a nice color.
- Bake for 20-25 minutes, or until the pastry is puffed and golden brown.
Buttery and flaky on the outside with a smoky, sweet filling, these pinwheels are a crowd-pleaser. Serve them warm with extra BBQ sauce on the side for dipping, or pack them for a picnic for a tasty treat on the go.
Greek Veggie Pinwheel Wraps
Every now and then, we all need a quick, healthy snack that doesn’t skimp on flavor. These Greek Veggie Pinwheel Wraps are just that—packed with fresh veggies and creamy feta, they’re a breeze to make and even easier to enjoy.
Ingredients
- 2 large flour tortillas
- A couple of tablespoons of hummus
- A handful of baby spinach
- Half a cucumber, sliced into thin strips
- A small handful of cherry tomatoes, sliced
- A sprinkle of feta cheese
- A splash of olive oil
- A pinch of salt and pepper
Instructions
- Lay out the flour tortillas on a clean, flat surface.
- Spread a thin layer of hummus evenly over each tortilla, leaving a small border around the edges.
- Arrange a layer of baby spinach on top of the hummus.
- Place the cucumber strips and cherry tomato slices evenly over the spinach.
- Sprinkle feta cheese over the veggies, then drizzle with a splash of olive oil and a pinch of salt and pepper.
- Carefully roll each tortilla tightly, starting from one end to the other, ensuring the fillings stay inside.
- Using a sharp knife, slice each rolled tortilla into 1-inch pinwheels.
- Serve immediately or chill in the refrigerator for up to an hour to let the flavors meld together.
You’ll love the crisp freshness of the veggies against the creamy hummus and feta in these pinwheels. Try serving them on a platter with a side of tzatziki for dipping, or pack them in your lunchbox for a tasty midday treat.
Ranch Veggie Pinwheel Snacks
Are you looking for a fun, easy-to-make snack that’s perfect for parties, picnics, or just a lazy afternoon? These Ranch Veggie Pinwheel Snacks are not only delicious but also a great way to sneak some veggies into your diet.
Ingredients
- 1 large flour tortilla (the burrito size works best)
- A generous smear of ranch dressing (about 2 tbsp)
- A handful of shredded cheddar cheese
- A couple of baby spinach leaves
- A few thin slices of cucumber
- A sprinkle of finely chopped red bell pepper
Instructions
- Lay the flour tortilla flat on a clean surface.
- Spread the ranch dressing evenly over the entire surface of the tortilla, leaving a small border around the edges to prevent spillage.
- Sprinkle the shredded cheddar cheese evenly over the ranch dressing.
- Arrange the baby spinach leaves, cucumber slices, and chopped red bell pepper on top of the cheese.
- Starting at one end, tightly roll the tortilla into a log. Tip: Roll it as tight as possible to keep the fillings from falling out when you slice it.
- Using a sharp knife, slice the rolled tortilla into 1-inch pinwheels. Tip: For cleaner cuts, wipe the knife with a damp cloth between slices.
- Arrange the pinwheels on a serving plate. Tip: If not serving immediately, cover them with plastic wrap and refrigerate to keep them fresh.
Unbelievably simple yet packed with flavor, these pinwheels offer a delightful crunch from the fresh veggies and a creamy tang from the ranch dressing. Serve them on a platter with toothpicks for easy grabbing, or pack them in a lunchbox for a tasty treat on the go.
Taco Pinwheel Roll-Ups
Delving into the world of appetizers, Taco Pinwheel Roll-Ups are a fun twist on traditional tacos, perfect for parties or a quick snack. These roll-ups combine the beloved flavors of tacos in a convenient, bite-sized form that’s sure to impress.
Ingredients
- 1 cup of cream cheese, softened
- A couple of tablespoons of taco seasoning
- A splash of milk to thin the mixture
- 1 cup of shredded cheddar cheese
- 1/2 cup of diced tomatoes
- 1/4 cup of sliced black olives
- 2 large flour tortillas
Instructions
- In a medium bowl, mix the softened cream cheese, taco seasoning, and a splash of milk until smooth and spreadable. Tip: Let the cream cheese sit at room temperature for about 30 minutes to soften easily.
- Spread the cream cheese mixture evenly over each flour tortilla, leaving a small border around the edges.
- Sprinkle the shredded cheddar cheese, diced tomatoes, and sliced black olives evenly over the cream cheese layer. Tip: For extra flavor, you can add a sprinkle of green onions or jalapeños.
- Roll each tortilla tightly into a log, wrapping them in plastic wrap. Chill in the refrigerator for at least 1 hour to firm up. Tip: Chilling makes the roll-ups easier to slice without falling apart.
- Remove the plastic wrap and slice each log into 1-inch pieces using a sharp knife. Serve immediately or keep chilled until ready to serve.
Mouthwatering and packed with flavor, these Taco Pinwheel Roll-Ups offer a creamy texture with a satisfying crunch from the fresh veggies. Serve them on a platter with a side of salsa or guacamole for dipping, or arrange them atop a bed of lettuce for a festive presentation.
Bacon and Cheddar Pinwheels
Creating these Bacon and Cheddar Pinwheels is a breeze, even for those who are just starting to explore the kitchen. Let’s dive into the process together, ensuring you end up with a delicious, crowd-pleasing snack.
Ingredients
- 1 sheet of puff pastry, thawed
- 6 slices of bacon, cooked crispy and crumbled
- 1 cup of shredded cheddar cheese
- A splash of milk for brushing
- A couple of tablespoons of flour for dusting
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Lightly dust your work surface with flour and roll out the puff pastry to a 12×9 inch rectangle.
- Sprinkle the shredded cheddar cheese evenly over the pastry, leaving a small border around the edges.
- Evenly distribute the crumbled bacon over the cheese.
- Starting from the long side, tightly roll the pastry into a log. Tip: For a tighter roll, use a piece of parchment paper to help you roll without sticking.
- Brush the outside of the log with a splash of milk to help it brown beautifully in the oven.
- Using a sharp knife, slice the log into 1/2 inch pieces and place them on the prepared baking sheet. Tip: For cleaner cuts, chill the log for 10 minutes before slicing.
- Bake for 15-20 minutes, or until the pinwheels are golden and puffed. Tip: Rotate the baking sheet halfway through for even baking.
- Let them cool on the baking sheet for a few minutes before serving.
Delightfully crispy on the outside with a gooey, cheesy center, these pinwheels are perfect for dipping into your favorite sauce or enjoying as is. Their spiral shape makes them as fun to look at as they are to eat.
Cucumber and Dill Pinwheel Sandwiches
Unveiling a refreshing twist on classic tea sandwiches, these Cucumber and Dill Pinwheel Sandwiches are as delightful to make as they are to eat. Perfect for beginners, this recipe walks you through each step with precision, ensuring a delicious outcome every time.
Ingredients
- 1 large cucumber, thinly sliced
- 8 oz cream cheese, softened
- a couple of tablespoons of fresh dill, finely chopped
- a splash of lemon juice
- a pinch of salt
- 4 large flour tortillas
Instructions
- In a medium bowl, mix the softened cream cheese, chopped dill, lemon juice, and a pinch of salt until well combined.
- Lay out a flour tortilla on a clean, flat surface and spread an even layer of the cream cheese mixture over the entire surface.
- Arrange the thinly sliced cucumbers in a single layer over the cream cheese mixture, leaving a small border around the edges.
- Starting from one end, tightly roll the tortilla into a log. Wrap the roll in plastic wrap and refrigerate for at least 30 minutes to firm up. Tip: Chilling makes the rolls easier to slice.
- After chilling, unwrap the roll and use a sharp knife to slice it into 1-inch pinwheels. Tip: For clean cuts, wipe the knife blade between slices.
- Arrange the pinwheels on a serving platter. Tip: For an extra touch, garnish with a small sprig of dill on top of each pinwheel.
Vibrant and crisp, these pinwheels offer a creamy texture with a refreshing crunch from the cucumbers. Serve them as a standout appetizer at your next gathering or pack them for a picnic to enjoy the flavors of summer anytime.
Sweet Cinnamon Sugar Pinwheels
Every now and then, a simple recipe comes along that transforms basic ingredients into something magical. Today, we’re making Sweet Cinnamon Sugar Pinwheels, a delightful treat that’s as fun to make as it is to eat.
Ingredients
- 2 cups of all-purpose flour
- 1/2 cup of granulated sugar, plus a couple of tablespoons for sprinkling
- 1 tbsp of ground cinnamon
- 1/2 cup of unsalted butter, cold and cubed
- 1/4 cup of milk, just a splash more if needed
- 1 large egg
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, 1/2 cup sugar, cinnamon, and salt.
- Add the cold, cubed butter to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier pinwheels.
- In a small bowl, beat the egg with the milk. Gradually add this to the flour mixture, stirring until a dough forms. If it’s too dry, add a splash more milk.
- Roll the dough out on a lightly floured surface into a rectangle about 1/4 inch thick.
- Sprinkle the remaining sugar evenly over the dough. Tip: For extra flavor, mix the sugar with a bit more cinnamon before sprinkling.
- Starting from one long side, tightly roll the dough into a log. Slice the log into 1-inch pieces. Tip: Use a sharp knife and a gentle sawing motion for clean cuts.
- Place the pinwheels on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 15-20 minutes, or until the edges are lightly golden.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Sweet Cinnamon Sugar Pinwheels are wonderfully flaky with a warm, spicy-sweet flavor. Serve them warm with a dollop of whipped cream or alongside your morning coffee for a special treat.
Chocolate Hazelnut Pinwheel Desserts
Ready to whip up something sweet that’s as fun to make as it is to eat? These Chocolate Hazelnut Pinwheel Desserts are a delightful treat that combines the rich flavors of chocolate and hazelnut in a visually stunning swirl. Perfect for beginners, this recipe walks you through each step to ensure your desserts come out perfectly every time.
Ingredients
- 1 cup of all-purpose flour
- A pinch of salt
- 1/2 cup of unsalted butter, cold and cubed
- 2-3 tbsp of ice water
- 1/2 cup of chocolate hazelnut spread
- A splash of vanilla extract
- A couple of tbsp of powdered sugar for dusting
Instructions
- In a large bowl, mix the flour and salt together.
- Add the cold, cubed butter to the bowl. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it tender.
- Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the dough into a rectangle about 1/4 inch thick.
- Spread the chocolate hazelnut spread evenly over the dough, leaving a small border around the edges.
- Starting from one long side, tightly roll the dough into a log. Tip: Use a piece of parchment paper to help roll it evenly.
- Slice the log into 1/2 inch pieces and place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden. Tip: Rotate the baking sheet halfway through for even baking.
- Let the pinwheels cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Just out of the oven, these pinwheels boast a flaky, buttery texture with a gooey chocolate hazelnut center. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat, or pack them in a lunchbox for a sweet surprise.
Strawberry Cream Cheese Pinwheels
Alright, let’s dive into making these delightful Strawberry Cream Cheese Pinwheels, a perfect blend of sweet and creamy wrapped in a soft, flaky crust. A great choice for breakfast or a snack, they’re surprisingly simple to whip up with just a few ingredients.
Ingredients
- 1 sheet of puff pastry, thawed
- 4 oz cream cheese, softened
- a couple of tablespoons of powdered sugar
- a splash of vanilla extract
- 1/2 cup strawberry jam
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface to about a 12×9 inch rectangle.
- In a small bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth.
- Spread the cream cheese mixture evenly over the puff pastry, leaving a small border around the edges.
- Dollop the strawberry jam over the cream cheese layer and gently spread it out.
- Starting from the long side, tightly roll the pastry into a log. Tip: Chill the log for 15 minutes for easier slicing.
- Cut the log into 1/2 inch slices and place them on the prepared baking sheet.
- Brush the tops of the pinwheels with the beaten egg for a golden finish.
- Bake for 15-20 minutes, or until the pinwheels are puffed and golden brown.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
So, these pinwheels come out with a beautifully flaky texture, the cream cheese adds a rich depth, and the strawberry jam gives a sweet, fruity contrast. Serve them warm with a dusting of powdered sugar or alongside a cup of coffee for an extra special treat.
Pumpkin Spice Pinwheel Treats
Baking these Pumpkin Spice Pinwheel Treats is like wrapping up the cozy flavors of fall in a sweet, spiral package. Perfect for beginners, this recipe breaks down each step to ensure your pinwheels come out perfectly spiced and delightfully flaky.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- 1/2 cup of unsalted butter, cold and cubed
- 1/4 cup of granulated sugar
- A pinch of salt
- 1/2 cup of pumpkin puree
- A couple of teaspoons of pumpkin spice mix
- 1/4 cup of brown sugar, packed
- A splash of vanilla extract
- 1 egg, beaten (for egg wash)
Instructions
- In a large bowl, mix together the 2 cups of flour, granulated sugar, and salt.
- Add the cold, cubed butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add cold water, a tablespoon at a time, until the dough comes together. Tip: The dough should not be sticky; if it is, add a bit more flour.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This makes it easier to roll out.
- While the dough chills, mix the pumpkin puree, pumpkin spice mix, brown sugar, and vanilla extract in a bowl until well combined.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough into a rectangle about 1/4 inch thick.
- Spread the pumpkin mixture evenly over the dough, leaving a small border around the edges.
- Starting from one long side, tightly roll the dough into a log. Tip: Use a piece of parchment paper to help roll the dough without sticking.
- Cut the log into 1/2 inch slices and place them on the prepared baking sheet. Brush the tops with the beaten egg for a golden finish.
- Bake for 20-25 minutes, or until the edges are golden brown. Tip: Rotate the baking sheet halfway through for even baking.
Warm from the oven, these pinwheels boast a buttery, flaky texture with a sweet and spicy pumpkin filling. Serve them on a platter with a dusting of powdered sugar for an extra touch of sweetness or alongside a cup of hot cider for the ultimate fall treat.
Almond Butter and Banana Pinwheels
Great for a quick snack or a fun breakfast, these Almond Butter and Banana Pinwheels are as easy to make as they are delicious. Let’s walk through the simple steps to create this tasty treat.
Ingredients
- 2 large whole wheat tortillas
- A generous smear of almond butter, about 2 tablespoons per tortilla
- 1 ripe banana, thinly sliced
- A drizzle of honey, roughly 1 teaspoon per tortilla
- A sprinkle of cinnamon, just a pinch to taste
Instructions
- Lay out the tortillas on a clean, flat surface.
- Spread the almond butter evenly over each tortilla, leaving a small border around the edges to prevent spillage when rolling.
- Arrange the banana slices in a single layer over the almond butter.
- Drizzle honey over the bananas, then sprinkle with cinnamon.
- Starting at one end, tightly roll up the tortilla, pressing gently to seal the edge.
- Using a sharp knife, slice each rolled tortilla into 1-inch pinwheels. Tip: For cleaner cuts, wipe the knife between slices.
- Serve immediately, or cover and refrigerate for up to 2 hours if you prefer them chilled. Tip: If refrigerating, place parchment paper between layers to prevent sticking.
Light and satisfying, these pinwheels offer a perfect balance of creamy almond butter and sweet banana. Try serving them on a platter with a side of yogurt for dipping, or pack them in a lunchbox for a portable snack.
Summary
Hungry for something fun and fuss-free? Our roundup of 20 easy pinwheel recipes is your ticket to party-perfect snacks that dazzle with minimal effort. Whether you’re a seasoned chef or a kitchen newbie, these recipes promise delicious success. Dive in, pick your favorites, and don’t forget to share your creations in the comments or on Pinterest. Happy cooking and even happier eating!
