Cheese/ Finger Food

Puff Pastry Pinwheels (4 ways!)

August 2, 2019 (Last Updated: March 19, 2020) by Chris Collins

Puff Pastry Pinwheels couldn’t be easier to make! Here I’ll show you 4 delicious flavours: Pesto, Pizza, Marmite and Prosciutto.

overhead shot of pinwheels stacked on each other with focus on one

Puff Pastry Pinwheels

Puff pastry pinwheels are perfect for an after school snack, great to serve at a gathering, or even just to have for when the savoury tooth craving hits! The other awesome thing about pinwheels is how versatile they are. There’s a huge number of fillings that work perfectly in puff pastry, which we’ll get into in just a sec, but first let’s see what you’ll need for a basic cheesy pinwheel:

  • Puff Pastry
  • Cheese
  • Egg wash
  • Oil Spray

That’s it! When it comes to making pinwheels, it truly couldn’t be easier. Let’s take a quick look..

How to make Puff Pastry Pinwheels (quick summary)

  1. Roll out your pastry (preferably still on parchment paper).
  2. Slice in half.
  3. Add fillings and roll, leaving 1″ gap at the end. Brush gap with egg wash and complete the roll.
  4. Pop in the freezer to firm up, then slice 3/4″ circles.
  5. Pop on an oiled tray and bake away!
Puff pastry – You’ll want 2 slabs or pre rolled packages that are 320g/11.3oz in weight each, then rolled out to a 14″ x 9″ rectangle. Each rectangle will then be halved, making 4 smaller rectangles (i.e 4 flavours).

How to make puff pastry pinwheels - 5 step by step photos

Like I said, these beauties are incredibly versatile. Like most things, as long as there’s cheese, you won’t go wrong 🤣 Do have a play around with fillings, but today here’s the 4 we’ll be diving into:

  1. Pesto
  2. Pizza
  3. Prosciutto
  4. Marmite

1. Pesto Puff Pastry Pinwheels

overhead shot of pesto puff pastry pre oven

Cheese and pesto truly is a match made in heaven (see Chicken Pesto Grilled Cheese for reference). I don’t know about you, but I’ve also got a pot of pesto lurking about in the fridge just screaming to be used. Look no further than these pinwheels.

Pesto Puff Pastry Pinwheels Ingredients

That creamy, stringy mozzarella when they’re fresh out the oven.. you’re gonna die and go to pinwheel heaven.

side shot of pesto puff pastry pinwheel with bite taken out of it

2. Pizza Puff Pastry Pinwheels

overhead shot of Pizza puff pastry pre oven

These are an absolute classic and probably one of the most popular pinwheel fillings. Because stuffing pizza in to most edible things is always a winner (see Pizza Stuffed Portobello Mushrooms for reference). Here’s the ingredients I recommend for these pinwheels:

Pizza Puff Pastry Pinwheel Ingredients

  • Pizza Sauce
  • Strong Cheddar
  • Pepperoni
  • Peppers
  • Parmesan
  • Oregano

I recommend overlapping the pepperoni slightly so it’s easier to roll. As these have the most ingredients out of all the varieties, I also definitely recommend freezing them slightly to firm up before slicing.

Dipping Pizza Puff Pastry Pinwheels in dip

3. Prosciutto Puff Pastry Pinwheels

overhead shot of Cheese Prosciutto pinwheel - pre oven

Prosciutto is great for pinwheels as it’s so thin. These are also a take on my Cheese & Prosciutto Twists!

Prosciutto Puff Pastry Pinwheel Ingredients

  • Prosciutto
  • Mild Cheddar
  • Oregano

I definitely recommend a mild cheddar for these. As prosciutto is quite salty, it gets all a bit much if paired with a strong cheddar. A nice mild cheddar compliments the prosciutto without overpowering it.

overhead shot of Cheese and Prosciutto Puff Pastry Pinwheels with other pinwheels blurred in the background

4. Marmite Puff Pastry Pinwheels

overhead shot of cheesy marmite puff pastry pinwheel - pre oven

I’ve only got 1 other marmite recipe on my blog, as I know it’s a controversial ingredient 😂personally I LOVE this stuff. If you’re like me, you’re gonna absolutely love these pinwheels too.

Marmite Puff Pastry Pinwheels Ingredients

  • Marmite
  • Mild Cheddar

Same reason for the mild cheddar as above. Marmite is VERY salty.

side shot of hand holding Cheese and Marmite Puff Pastry Pinwheel

And there we have it! 4 delicious puff pastry pinwheel flavour ready for the taking.

These pinwheels are delicious hot or room temp! When they’re fresh out the oven they will be slightly soft, but as they cool they will crisp. To store, cover tightly and pop in the fridge, then take out and either bring to room temp or pop in the oven. I do not recommend microwaving to warm up as they come out too soft.

Hey, whilst you’re here why not check out my other recipes?

Easy Puff Pastry Recipes

Okay, let’s tuck into this pinwheel recipe shall we?

overhead shot of puff pastry pinwheels on slate with two hands grabbing a pinwheel

How to make Puff Pastry Pinwheels (4 ways!) (Full Recipe & Video)

overhead shot of puff pastry pinwheels on slate with two hands grabbing a pinwheel

Puff Pastry Pinwheels (4 ways!)

Puff Pastry Pinwheels couldn't be easier to make! Here I'll show you 4 delicious flavours: Pesto, Pizza, Marmite and Prosciutto. Makes 24 pinwheels (6 of each flavour). Serving size is based on having 4 each (1 of each flavour).
5 from 9 votes
Print Pin Rate
Servings (click & slide): 24 pinwheels
Course: Finger Food
Cuisine: Party Food
Prep Time: 20 minutes
Cook Time: 15 minutes
Cooling before baking: 15 minutes
Total Time: 50 minutes
Calories per serving: 196kcal
Cost per serving: £2 / $2.50


  • Sharp Knife
  • Chopping Board
  • Cheese Grater
  • Spoon (for spreading)
  • Large Oven Tray (possibly two if needed)
  • Wire Rack (for cooling)
  • Brush (for egg wash)
  • Spatula (for removing off tray)

Ingredients (check list):

  • 2 sheets of Pre-Rolled Puff Pastry (see notes)
  • 1 Egg, beaten for egg wash
  • Oil Spray
  • pinch of Flour, (if not pre-rolled in parchment paper)


  • 2 heaped tbsp Basil Pesto, or as needed
  • 3/4 cup / 75g Mozzarella, shredded
  • 1/4 cup / 20g Parmesan, finely grated


  • 2 heaped tbsp Pizza Sauce, or as needed
  • 1 cup / 100g Strong Cheddar, grated
  • 12 thin slices of Pepperoni
  • 2 tbsp Peppers, finely diced
  • few pinches of Parmesan
  • few pinches of Oregano


  • 4 slices of Prosciutto (parma ham)
  • 1 cup / 100g Mild Cheddar, grated
  • few pinches of Oregano


  • 2 tsp Marmite, or as needed (careful a little goes a long way!)
  • 1 cup / 100g Mild Cheddar, grated


  • Roll out your pastry. If it's got parchment paper pre-rolled, leave it on that. If it's doesn't or you're rolling out your own, add a pinch of flour to a surface. Slice each rectangle in half.
  • Add your toppings in this order, making sure you leave 1" gap at one of the ends to seal shut:
    Pesto: 2 heaped tbsp pesto, 3/4 cup/75g mozzarella, 1/4 cup/20g parmesan.
    Pizza: 2 heaped tbsp pizza sauce, 1cup/100g strong cheddar, 12 pepperoni slices, 2 tbsp peppers, few pinches of parmesan, few pinches of oregano.
    Prosciutto: 1 cup/100g mild cheddar, 4 slices prosciutto, few pinches of oregano.
    Marmite: 2 tsp marmite, 1 cup/100g mild cheddar.
  • Carefully and quite tightly roll each rectangle up until the 1" gap. Brush with egg wash, then finish the roll. Pop in the freezer for 15mins to firm up. Take out and slice each log into 6 (approx 3/4" slices).
  • Space out on an oiled sprayed tray or greased parchment paper (they will expand when they cook, you might need two trays) and brush with egg wash. Pop in the oven at 390F/200C for 15mins or until golden and crispy. Keep an eye on them, they go from perfect to burnt unfortunately quickly.
  • Leave to cool for a few mins, then remove with a spatula and place on a wire rack until ready to serve.

Quick 1 min demo!


a) Pastry - The size you want the pastry (before dividing in two) is 14"x9" (35.5cmx22cm). The weight of each pastry sheet (before dividing) is 320g/11.3oz, so if you are buying puff pastry that is not pre rolled (i.e a slab of pastry) make sure you are using that much weight and roll out to the dimensions above.
b) Firm up/slicing - It's crucial to firm up the pastry before you slice it. You might be lucky if you work quick and the pastry is straight out the fridge, but most of the time the pastry will be too soft to slice. A quick stint in the freezer works wonders. Also, when you are slicing, slice more in a very gentle saw action, rather than one firm slice down. It'll help the ingredients stay intact. 
c) Crispiness - When they're fresh out the oven they will be fairly soft. As they cool, they will crisp. So fear not.
d) Serving - These are delicious hot or at room temp. To store, tightly cover in the fridge and then bring to room temp or heat up in the oven. I'd avoid the microwave as they come out too soft.
e) Pesto - If you're doing the pesto ones, be sure to check out my homemade basil pesto!
f) Calories - Based the pesto version. Per pinwheel:


Nutrition Facts
Puff Pastry Pinwheels (4 ways!)
Amount Per Serving
Calories 196 Calories from Fat 114
% Daily Value*
Fat 12.62g19%
Saturated Fat 3.008g15%
Polyunsaturated Fat 1.755g
Monounsaturated Fat 7.196g
Cholesterol 4mg1%
Sodium 242mg10%
Potassium 58mg2%
Carbohydrates 13.26g4%
Fiber 0.6g2%
Sugar 0.46g1%
Protein 7.64g15%
Vitamin A 123IU2%
Vitamin C 0.2mg0%
Calcium 162mg16%
Iron 0.94mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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