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These pumpkin puff pastry pinwheels bring together the sweetness of pumpkin purée with warm spices and a hint of savory Gruyère cheese. Perfect for autumn gatherings or cozy afternoons, they offer a festive yet simple treat that always impresses guests.
I first made these when my daughter was little, and watching her help with pumpkin guts then enjoy these pinwheels made autumn feel truly special.
Ingredients
- Puff pastry sheet: One sheet of frozen puff pastry dough thawed to roll easily
- Pumpkin purée: One cup of pure pumpkin purée which adds moist sweetness and autumn flavor, choose smooth, unsweetened purée for best results
- Brown sugar: Two tablespoons of brown sugar to enhance the natural pumpkin sweetness, opt for soft packed for easier mixing
- Ground cinnamon: Half a teaspoon of ground cinnamon contributing classic warming spice notes
- Ground nutmeg: Quarter teaspoon of ground nutmeg for subtle aromatic depth
- Salt: Quarter teaspoon of salt to balance the sweetness and spices
- Gruyère cheese: Half a cup of shredded Gruyère cheese which melts beautifully and adds savory richness, look for fresh or aged Gruyère depending on your taste
- Egg: One large egg beaten, used to create a glossy finish on the pastry
Instructions
- Prepare Pumpkin Filling:
- Combine the pumpkin purée, brown sugar, cinnamon, nutmeg, and salt in a medium bowl. Mix well until the mixture is smooth and evenly seasoned, enhancing both sweetness and spice balance.
- Roll and Fill the Puff Pastry:
- Lightly flour a clean surface and roll the thawed puff pastry gently to smooth creases and enlarge it slightly. Spread the pumpkin mixture evenly over the pastry but leave about one and a half centimeters border on one long edge to help seal later. Sprinkle the shredded Gruyère cheese evenly on top of the pumpkin filling for a savory contrast.
- Roll Into a Log:
- Starting from the opposite long edge to the border, carefully roll the pastry tightly into a log shape. If necessary, moisten the border edge lightly with water to seal the seam and prevent unrolling during baking.
- Chill the Log:
- Wrap the rolled pastry log in plastic wrap and place it in the refrigerator for 20 to 30 minutes. This chilling firms the pastry, making slicing easier and helping pinwheels keep their shape when baked.
- Slice and Arrange:
- Preheat your oven to 200 degrees Celsius. Remove the log from the fridge and use a sharp knife to cut it into rounds about one centimeter thick. Place the pinwheels cut side up on a baking tray lined with parchment paper, spacing them approximately two and a half centimeters apart for even cooking.
- Egg Wash and Bake:
- Brush the tops of each pinwheel with the beaten egg to give a shiny golden glaze. Bake in the oven for about 15 to 18 minutes or until they are puffed up and deep golden brown.
- Cool Slightly and Serve:
- Let the pinwheels rest for a few minutes on the baking sheet before transferring them to a serving dish. Serve warm for the best taste and texture.
One lovely autumn, my family gathered around the table sharing these pinwheels after a day of pumpkin picking, truly a memorable cozy moment.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. Warm briefly in the oven to restore crunch. For longer storage, freeze the unbaked pinwheel log or cooked pinwheels wrapped tightly and thaw in the fridge before reheating.
Ingredient Substitutions
Gruyère can be replaced with Fontina cheese for a creamier melt or sharp white cheddar for a stronger flavor. Brown sugar may be swapped with maple sugar to add a fragrant note of maple syrup. Pumpkin purée may be replaced with mashed sweet potato for a slightly different sweetness and earthy flavor.
Serving Suggestions
Serve these pinwheels alongside a crisp salad dressed with apple cider vinaigrette or a smooth pumpkin soup for a perfectly seasonal meal. For a twist, swirl in caramelized onions or pesto into the pumpkin mixture before rolling, and a sprinkle of fresh parsley or chives on top adds color and freshness.
Serve warm for the best flavor and enjoy as a cozy autumn snack or an elegant party appetizer.
Common Recipe Questions
- → Comment éviter que les tourbillons perdent leur forme à la cuisson ?
Il est essentiel de bien réfrigérer le rouleau de pâte avant de le trancher. Cela raffermit la pâte et préserve la forme lors de la cuisson.
- → Que faire pour éviter un centre trop humide ?
Étalez la garniture en couche fine et homogène, sans trop remplir. Précuire sur une plaque chaude aide aussi à garder un fond croustillant.
- → Peut-on préparer ces bouchées à l’avance ?
Oui, vous pouvez préparer, rouler et réfrigérer la pâte la veille. Il est aussi possible de congeler les bouchées non cuites et de les cuire directement du congélateur.
- → Comment conserver les restes ?
Après refroidissement, conservez-les dans un récipient hermétique à température ambiante jusqu’à 24 h, ou au réfrigérateur 3 jours maximum. Réchauffez légèrement au four avant de servir.
- → Quelles variantes de fromage peut-on utiliser ?
Le Fontina apporte une texture plus crémeuse et un goût doux, tandis qu’un cheddar blanc affiné offre une saveur plus prononcée, sans altérer la légèreté des tourbillons.