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Pumpkin Sage Pinwheels

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These Pumpkin Sage Pinwheels are a quick and easy savory fall appetizer featuring buttery puff pastry, creamy pumpkin, fresh sage, and sharp cheese. Perfect for gatherings, they deliver cozy autumn flavors in every flaky, golden spiral.

Ingredients

Scale
  • 1 sheet (about 8 oz) puff pastry, thawed
  • 3/4 cup pumpkin puree (unsweetened, canned or homemade)
  • 2 tablespoons fresh sage leaves, finely chopped
  • 1/2 cup parmesan cheese, finely grated (or gruyere/aged cheddar)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 egg yolk
  • 1 teaspoon water
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Pinch of freshly grated nutmeg (optional)
  • Additional grated cheese, for topping (optional)
  • Poppy seeds or sesame seeds, for topping (optional)

Instructions

  1. Remove 1 sheet of frozen puff pastry from the freezer and let it thaw at room temperature for 25–30 minutes until pliable but still cold. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Heat olive oil in a small skillet over medium heat. Add chopped sage and minced garlic; sauté for 1–2 minutes until fragrant. Let cool slightly.
  3. In a medium bowl, mix pumpkin puree, sautéed sage and garlic, grated cheese, salt, pepper, and nutmeg until smooth and spreadable.
  4. Place thawed puff pastry on a lightly floured surface and gently roll into a 10×12 inch rectangle.
  5. Spread the pumpkin mixture evenly over the pastry, leaving a 1/2 inch border on all sides. Sprinkle with extra cheese if desired.
  6. Starting from a long edge, roll the pastry into a tight log, seam-side down. Slice into 12 even pinwheels (about 1 inch each). Chill the log for 10 minutes before slicing if too soft.
  7. Arrange pinwheels on the prepared baking sheet, spacing about 1 inch apart.
  8. Beat egg yolk with 1 teaspoon water and brush over each pinwheel. Sprinkle with seeds or extra cheese if desired.
  9. Bake for 16–18 minutes, until puffed and golden brown.
  10. Cool on the baking sheet for 5 minutes, then transfer to a rack. Serve warm or at room temperature.

Notes

Keep puff pastry cold for best results. Don’t overfill to avoid soggy spirals. Use a sharp knife for clean slices. Can be made gluten-free or vegan with appropriate substitutions. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven for crispiness. Freeze unbaked pinwheels for up to 2 months.

Nutrition

Keywords: pumpkin sage pinwheels, fall appetizer, savory pinwheels, puff pastry, pumpkin recipe, party snack, easy appetizer, vegetarian appetizer, Thanksgiving snack, autumn recipe

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