Pumpkin Pinwheels
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Golden and flaky, this Pumpkin Pinwheels Recipe combines roasted pumpkin, fresh spinach, and crumbled feta in a perfectly crisp puff pastry scroll. They’re quick to prepare, healthy, and ideal for making ahead of time. Whether you’re packing them for lunch or freezing for later use, these pinwheels are sure to impress!
Pumpkin Pinwheels Recipe
You’ll love these puff pastry pumpkin pinwheels! They offer a savory burst of flavors, making them a perfect appetizer for gatherings or a delightful snack for any time of the day.
The combination of sweet roasted pumpkin, fresh spinach, and tangy crumbled feta wrapped in puff pastry creates an irresistible appetizer side to any meal.
Not only are they delicious but they’re also easy to prepare. They can be made ahead of time, stored in the refrigerator, and simply baked before serving, ensuring they are always fresh and ready to impress your guests!
Can I prepare these pumpkin pinwheels ahead of time?
Yes, you can assemble the pinwheels a day in advance. Simply arrange them on a baking sheet, cover tightly, and store in the refrigerator overnight. When ready to bake, follow the usual baking instructions. This makes it easy to serve fresh pinwheels with minimal preparation on the day of your event.
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating these pumpkin pinwheels!
Must Have Tools
For making this recipe, it’s essential to have these Amazon affiliate tools at your disposal. Whether you’re seeking premium bakeware or unique ingredients, Amazon has everything you need to enhance your baking creations!
Which way do you roll pinwheels?
Roll pinwheels starting from the long edge of the puff pastry sheet after you’ve spread the filling evenly across it. Roll the pastry tightly over the filling to ensure the pinwheels hold their shape and the filling stays securely inside when sliced.
How do I keep my pinwheels from getting soggy?
To prevent puff pastry pinwheels from getting soggy, ensure the filling is not too wet. If the pumpkin mixture seems too moist, you can drain any excess liquid before spreading it on the pastry. Also, baking the pinwheels until they are fully golden and puffed helps evaporate any lingering moisture, ensuring a crisp finish.
How to store pumpkin pinwheels
Store: Keep any leftover pinwheels in an airtight container in the refrigerator. They will stay fresh for up to 3 days.
Reheat: To enjoy leftovers, reheat them in an oven at 180°C (350°F) until warmed through, about 5-10 minutes, to help them regain their crisp texture.
Freeze: For longer storage, freeze the assembled pinwheels on a baking sheet until solid, then transfer to a freezer-safe bag or container. They can be baked straight from the freezer, just add a few extra minutes to the cooking time.
Pumpkin decor at Amazon
Amazon offers a wonderful assortment of festive pumpkin decor that can elevate your autumn ambiance and add a touch of seasonal charm to your home. Whether you’re in search of beautifully crafted pumpkin-themed kitchen accessories or vibrant pumpkin-inspired table settings, you’ll find everything you need to celebrate the essence and spirit of fall in style!
Best pumpkin recipes
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Pumpkin and Spinach Puff Pastry Pinwheels
Ingredients
- 500 g (17.7 oz) butternut pumpkin, skin removed & chopped into small chunks
- 1 Tbsp extra virgin olive oil
- 2 sheets frozen puff pastry, thawed
- 2 cups loosely packed fresh spinach leaves, roughly chopped
- 1 Tbsp dried Italian seasoning
- Salt & pepper, to season
- 1 cup feta cheese, crumbled
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper and set aside.
- Prepare Pumpkin: First, remove the skin and seeds of the pumpkin. Then, cut the pumpkin into small chunks.
- Cook Pumpkin: Place chopped pumpkin on a baking pan. Drizzle with the olive oil and toss to coat. Roast for 25-30 minutes or until tender. Remove and allow to cool for 20 minutes.
- Prepare Filling: While the pumpkin cools, thaw the pastry. In a high-speed food processor, combine cooled pumpkin, spinach, Italian seasoning, and season with salt and pepper. Blend until mostly smooth with some small chunks remaining.
- Assemble: On a large chopping board, lay out one sheet of thawed pastry. Spread half of the pumpkin mixture evenly to the edges. Sprinkle half of the crumbled feta over the top.
- Roll and Cut: Roll the pastry tightly from one edge to form a log. Slice into pinwheels about 1-inch (2cm-3cm) wide. Place on the prepared baking sheet.
- Repeat: Repeat the filling and rolling process with the second sheet of pastry.
- Bake: Bake for 25-35 minutes or until the pinwheels are puffed and golden.
- Serve: Enjoy straight from the oven!
Notes
Nutrition
