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Pumpkin Sage Pinwheels

Pumpkin Sage Pinwheels - featured image
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Flaky puff pastry swirled with a savory pumpkin filling, infused with sage, and baked to golden perfection—an irresistible fall appetizer.

Ingredients

Scale
  • 2 sheets puff pastry, thawed
  • 1 cup pumpkin puree
  • 1/4 cup grated Parmesan cheese
  • 4 ounces cream cheese, softened
  • 2 tablespoons fresh sage leaves, finely chopped
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 egg, beaten (for egg wash)

Instructions

  1. Remove the puff pastry from the fridge and let it thaw according to package instructions. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine the pumpkin puree, softened cream cheese, grated Parmesan, finely chopped fresh sage, garlic powder, salt, and pepper. Stir until fully blended.
  3. If needed, gently roll out the puff pastry to smooth any creases. Spread the pumpkin mixture evenly over the sheet, leaving a small border around the edges.
  4. Starting from one edge, tightly roll the puff pastry into a log. Use a sharp knife to slice the log into 1-inch pinwheels.
  5. Place the pinwheels on a parchment-lined baking sheet, leaving space between them to expand as they bake.
  6. Lightly brush the tops of each pinwheel with the beaten egg to ensure a golden, glossy finish.
  7. Bake for 15-18 minutes or until the pinwheels are puffed and golden brown. Remove from the oven and let cool slightly before serving.

Notes

Work quickly with puff pastry to prevent it from becoming too soft. Chill the rolled pastry in the freezer for 10 minutes before slicing if needed.

Nutrition

Keywords: Pumpkin, Sage, Fall Appetizer, Puff Pastry, Easy Recipe

Find it online: https://chrisfeasts.com/pumpkin-sage-pinwheels-recipe-easy-fall-appetizer-idea/