Crispy Mushroom Pinwheels

READY IN: 1hr 30mins
Recipe by spatchcock

Great served as finger food for guests at dinner party or makes dinner special.

Top Review by La Dilettante

These are always a big hit at parties. I add an egg into the mushroom/onion filling, to make them hold together a bit better. as they bake Also, I use minced green onions (with a few of the tops for color). Delish!

Ingredients Nutrition


  1. Heat butter in large skillet over medium heat.
  2. Add mushrooms and onion and cook stirring frequently for 13 minutes until liquid evaporates and mushrooms are tender.
  3. Stir in flour, thyme, salt, pepper and lemon juice.
  4. Cook, stirring for 2 minutes or until thickened.
  5. Let cool.
  6. Unfold pastry sheet on lightly floured work surface.
  7. Spread 1/3 of mushroom mixture over pastry.
  8. Roll up pastry.
  9. Cover and chill for 1 hour.
  10. Repeat with remaining 2 pastry sheets and mushroom mixture.
  11. Heat oven to 400 degrees.
  12. Cut chilled pastry crosswise into ¼-inch thick slices about 32 slices per roll.
  13. Place cut side down, 1-inch apart from ungreased baking sheets.
  14. Stir egg and water in small bowl.
  15. Brush slices with egg wash, without letting wash drip down sides.
  16. Bake for 15 minutes or until golden.
  17. Serve warm.
  18. NOTE: Unbaked and uncut filled rolls can be refrigerated a day ahead or be frozen up to 3 weeks.
  19. Then thaw in refrigerator and cut and bake as above directions.

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