Picture a tray emerging from the oven, spirals of golden puff pastry unfurling to reveal emerald broccoli and molten cheddar, the air rich with toasty butter and a whisper of garlic.
Imagine the first bite: crisp edges giving way to soft, cheesy warmth—comfort wrapped in flaky layers. I love these pinwheels because they turn everyday ingredients into something festive without fuss, perfect for busy weeknights, casual Sunday suppers, or a last-minute appetizer when friends drop by.
They’ve saved me more than once—like the evening a meeting ran long and hungry kids hovered; a sheet of puff pastry and a handful of broccoli transformed into smiles in under 30 minutes.
They’re adaptable, too: swap cheeses, add a pinch of heat, or brighten with lemon zest. Serve them with soup, a simple salad, or on a game-day board. Ready? Let’s cook!
Why You’ll Love It
- Delivers bold, cheesy flavor with savory broccoli and Dijon kick
- Bakes up crisp, flaky, golden layers from puff pastry
- Preps fast; ideal for last-minute entertaining or snacks
- Versatile fillings; swap cheeses or add spice easily
- Reheats beautifully in the oven; stays crisp and melty
Ingredients
- 1 sheet puff pastry, thawed — keep cold for best rise
- 1 cup broccoli florets, finely chopped — chop very small for even spread
- 1 tablespoon unsalted butter, melted — adds richness to filling
- 1 tablespoon olive oil — for sautéing aromatics
- 1 small shallot, finely minced — mild sweetness
- 1 clove garlic, finely minced — fragrant boost
- 1 teaspoon Dijon mustard — tangy backbone
- 1/4 teaspoon crushed red pepper flakes (optional) — gentle heat
- 1/2 teaspoon kosher salt, divided — season in stages
- 1/4 teaspoon black pepper — freshly ground if possible
- 1 cup sharp cheddar cheese, shredded — bold flavor melts well
- 2 tablespoons Parmesan cheese, grated — savory umami
- 1 large egg, beaten — sealing and glaze
- 1 teaspoon water — thins egg wash for shine
Step-by-Step Method
Preheat & Prep
Preheat the oven to 400°F. Line a sheet pan with parchment. Thaw the puff pastry until pliable but still cool. Beat the egg with 1 teaspoon water and set aside.
Measure and prep ingredients: finely chop broccoli, mince shallot and garlic, shred cheddar, and grate Parmesan. Keep pastry chilled while you start the filling to guarantee the best rise and flaky layers.
Sauté the Aromatics
Warm olive oil in a small saucepan over medium heat. Add the minced shallot and cook until translucent, 2 to 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Avoid browning to keep flavors sweet and gentle. Adjust heat as needed to prevent scorching and maintain even cooking.
Cook the Broccoli
Add the finely chopped broccoli to the pan with 1/4 teaspoon kosher salt and black pepper. Sauté until bright green and just tender, 2 to 3 minutes. Stir occasionally for even cooking. Transfer the mixture to a bowl and let it cool for 5 minutes.
Cooling prevents premature cheese melting later.
Mix the Filling
Combine the cooled broccoli mixture with shredded cheddar, grated Parmesan, Dijon mustard, crushed red pepper flakes if using, and melted butter. Toss until evenly coated and cohesive. Taste and adjust seasoning if needed.
Guarantee the mixture is cool to the touch so it spreads smoothly without melting the pastry.
Roll the Pastry
Lightly flour the work surface. Roll the puff pastry into a 10-by-12-inch rectangle with a rolling pin. Work quickly to keep it cold. If it softens, chill briefly.
Aim for even thickness to promote uniform puff and browning. Brush off excess flour so it doesn’t interfere with adhesion.
Spread & Seal
Spread the broccoli-cheddar filling evenly over the pastry, leaving a 1/2-inch border along one long edge. Don’t overfill. Brush the bare border lightly with some beaten egg to create a seal.
Keep edges tidy for a clean spiral. Ensure an even layer so slices bake uniformly.
Roll into a Log
Starting from the opposite long edge, roll the pastry into a tight, even log. Gently tug and roll to maintain tension. Finish at the egg-washed edge and pinch the seam to seal.
Turn the log seam-side down. Smooth ends lightly without squeezing out filling or flattening the roll.
Chill to Firm
Transfer the filled log to a tray and freeze for 10 minutes. Chilling firms the butter and makes slicing cleaner. Avoid over-chilling to prevent cracking.
If frozen solid, let it sit a minute before cutting. Keep your knife sharp to avoid compressing layers or smearing the filling.
Slice Neatly
Use a sharp chef’s knife to slice the chilled log into 12 equal rounds. Aim for even thickness to ensure consistent baking.
Wipe the blade between cuts if needed. Arrange slices cut-side up on the prepared sheet pan, spacing about 1 inch apart to allow puff and airflow.
Egg Wash & Season
Whisk the remaining beaten egg with water if separated. Brush the tops of the pinwheels lightly with egg wash for shine and color. Sprinkle the remaining 1/4 teaspoon kosher salt evenly over the tops.
Avoid pooling wash on the sides to prevent sticking and uneven rise.
Bake to Golden
Place the sheet pan in the preheated oven. Bake until puffed and deep golden, 16 to 18 minutes. Rotate the pan once for even browning if your oven has hot spots. Look for crisp edges and fully set centers.
Avoid opening the oven early to preserve lift.
Rest & Serve
Remove from the oven and let the pinwheels cool on the pan for 5 minutes. This sets the layers and makes them easier to handle. Serve warm as an appetizer.
For brightness, add a light grate of lemon zest if desired. Reheat leftovers at 350°F for 6 to 8 minutes to re-crisp.
Ingredient Swaps
- Cheese: swap sharp cheddar with Gruyère, pepper jack, Colby, or budget-friendly medium cheddar; use lactose-free cheddar or vegan shreds for dairy-free.
- Broccoli: use thawed, well-squeezed frozen broccoli; sub finely chopped kale, spinach (squeezed dry), or zucchini (salt and wring out).
- Aromatics: replace shallot with yellow onion or scallions; use 1/4 tsp garlic powder if no fresh garlic.
- Puff pastry: use crescent roll dough or pie dough (less flaky) for budget/regional access; for gluten-free, use GF puff pastry if available.
- Fats: replace butter with all olive oil or neutral oil; use ghee for lactose-sensitive.
- Mustard/heat: swap Dijon with yellow or whole-grain mustard; replace red pepper flakes with cayenne, hot paprika, or omit.
- Seasoning boost: add lemon zest/juice, a pinch of nutmeg (classic with greens), or smoked paprika if cheddar is mild.
You Must Know
Doneness • If the centers look pale or the layers seem doughy after 18 minutes, give 2–4 more minutes until the edges are deep golden and the cheese is bubbling; crisp, laminated “shells” and no visible wet dough are your cues.
Avoid • To prevent blowouts and cheese leaks, keep filling a thin, even layer (about 1/8 inch) and stop 1/2 inch from one long edge; overstuffing or uneven thickness causes gaps that ooze once the oven hits 400°F.
Troubleshoot • If slices squash or spiral smears, chill the filled log longer (20–25 minutes total) until firm to the touch; the colder dough resists compression and yields clean 3/4-inch rounds.
Scale • For party trays, double the recipe by using two pastry sheets but maintain single-layer spacing on pans; overcrowding drops surface heat, extending time by 3–5 minutes and reducing lift.
Flavor Boost • For sharper, brighter bites, add 1/2 teaspoon lemon zest or a 1–2 teaspoon squeeze of lemon to the cooled broccoli mix; acidity lifts richness and makes cheddar pop without increasing salt.
Serving Tips
- Serve warm with Dijon-honey dipping sauce or ranch.
- Plate on a wooden board with apple slices and pickles.
- Pair with tomato soup or creamy potato-leek soup.
- Garnish with chives and a squeeze of lemon for brightness.
- Offer alongside a crisp salad with lemon vinaigrette.
Storage & Make-Ahead
Refrigerate cooled pinwheels in an airtight container up to 3 days.
Reheat at 350°F for 6–8 minutes to re-crisp.
For make-ahead, assemble the log and chill up to 24 hours before slicing and baking.
They also freeze well: freeze unbaked or baked pinwheels up to 2 months.
Bake/reheat from frozen.
Reheating
Reheat gently: oven at 350°F for 6–8 minutes until crisp.
Stovetop in covered skillet on low with a few droplets of water.
Microwave 30–45 seconds at 50% power to avoid sogginess.
State Fair Snack Booths
Once you’ve warmed leftovers to crisp perfection, picture carrying a tray of broccoli cheddar pinwheels through the buzz of state fair snack booths—golden spirals gleaming like tiny ferris wheels.
I thread past lemonade stands and kettle corn clouds, letting buttery aromas mingle with the fair’s sweet-salty air. Your first bite snaps: flaky pastry, tender broccoli, molten cheddar, a shy spark of Dijon. I’d park near the corndogs and offer you one, confident it holds its own—handheld, tidy, irresistibly warm.
I cue you to watch for details the booths chase: crisp edges, deep gold tops, a glossy egg-wash sheen. Serve with napkins, pass the tray often, and refresh while they’re hot.
In a crowd, these little spirals perform—savory, bright, and delightfully easy to eat.
Final Thoughts
Ready to bake a batch? Give these Broccoli Cheddar Pinwheels a try as written, or tweak the cheeses, add a pinch of lemon zest, or spice them up to make them your own!
Frequently Asked Questions
Can I Make These Gluten-Free With Puff Pastry Alternatives?
Yes—you can. I’d use store-bought gluten-free puff pastry or make rough-puff with gluten-free flour blend and xanthan. Keep everything cold, roll gently, chill the filled log, then slice and bake. Expect slightly denser, still flaky swirls.
How Do I Prevent Soggy Bottoms on the Pinwheels?
Preheat a hot sheet, keep pastry cold, and cool the filling. I blot moisture, leave a border, roll tight, chill before slicing, and bake on parchment. I finish on a rack so steam escapes, bottoms stay crisp.
Are These Suitable for Air Fryer Cooking Times and Temps?
Yes—air fry at 375°F for 8–10 minutes, flipping halfway, until puffed and deeply golden. I preheat the basket, space them out, and brush with egg wash. If browning fast, drop to 360°F. Let rest briefly.
What Dips Pair Well Beyond Classic Ranch or Marinara?
Try honey-mustard, smoky chipotle-lime crema, garlicky aioli, lemon-dill yogurt, harissa-labneh, creamy pesto, or warm beer-cheese. I also love fig jam with balsamic, or hot honey. I’ll suggest finishing with chive oil for lush, bright contrast.
Can I Assemble and Freeze Unbaked Pinwheels for Later?
Yes—you can. I assemble, roll, slice, then freeze on a tray until firm. Transfer to a bag, bake from frozen at 400°F, adding 3–5 minutes. I brush egg wash just before baking for glossy, flaky warmth.
Broccoli Cheddar Pinwheels
Equipment
- 1 sheet pan
- 1 Parchment paper
- 1 medium mixing bowl
- 1 Small saucepan
- 1 Wooden spoon
- 1 Whisk
- 1 Rolling Pin
- 1 pastry brush
- 1 Chef's knife
- 1 Cutting board
- 1 measuring cup
- 4 Measuring spoons
Ingredients
- 1 sheet puff pastry thawed
- 1 cup broccoli florets finely chopped
- 1 tablespoon unsalted butter melted
- 1 tablespoon olive oil
- 1 small shallot finely minced
- 1 clove garlic finely minced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon crushed red pepper flakes optional
- 1/2 teaspoon kosher salt divided
- 1/4 teaspoon black pepper
- 1 cup sharp cheddar cheese shredded
- 2 tablespoons Parmesan cheese grated
- 1 large egg beaten
- 1 teaspoon water
Instructions
- Preheat the oven to 400°F and line a sheet pan with parchment paper.
- Warm olive oil in a small saucepan over medium heat, add the shallot and cook until translucent, 2 to 3 minutes.
- Stir in the garlic and cook until fragrant, 30 seconds.
- Add the chopped broccoli, 1/4 teaspoon salt, and black pepper, and sauté until bright green and just tender, 2 to 3 minutes, then let cool 5 minutes.
- In a mixing bowl combine the cooled broccoli mixture with cheddar, Parmesan, Dijon, red pepper flakes (if using), and melted butter, tossing until evenly coated.
- Lightly flour the work surface and roll the puff pastry into a 10-by-12-inch rectangle.
- Spread the broccoli-cheddar filling evenly over the pastry, leaving a 1/2-inch border on one long edge.
- Brush the border with a little beaten egg to help seal.
- Starting from the opposite long edge, roll the pastry into a tight log, ending at the egg-washed edge, and pinch to seal.
- Freeze the log for 10 minutes to firm up for cleaner slices.
- Whisk the remaining beaten egg with water to make an egg wash.
- Slice the chilled log into 12 equal rounds and arrange cut-side up on the prepared sheet, spacing 1 inch apart.
- Brush tops lightly with egg wash and sprinkle with the remaining 1/4 teaspoon salt.
- Bake until puffed and deep golden, 16 to 18 minutes.
- Cool on the pan for 5 minutes before serving.
Notes
