Picture golden spirals emerging from the oven, their buttery layers crackling as melted Parmesan crisps at the edges and wisps of garlicky steam curl up, bright with lemon and parsley.
Imagine biting into a flaky pinwheel that gives way to tender, emerald broccoli—peppery, savory, and just a little bit spicy—comfort wrapped in pastry.
These Broccoli Parmesan Garlic Pinwheels matter to me because they turn humble florets into something celebratory, the sort of bite that silences a room for a second helping.
They’re a smart solution for busy weeknights, a charming starter for Sunday suppers, and a make-ahead hero for potlucks, game days, or holiday spreads.
When my family needed a last‑minute appetizer for unexpected guests, a forgotten sheet of puff pastry and leftover broccoli became the tray that saved the evening.
Simple to assemble, quick to bake, and reliably crowd‑pleasing—these pinwheels check every box.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with garlicky broccoli and nutty Parmesan
- Bakes up ultra-crispy, flaky, golden puff pastry
- Freezes beautifully for easy make-ahead appetizers
- Slices cleanly after a quick chill for neat pinwheels
- Reheats perfectly in oven or air fryer for crunch
Ingredients
- 1 lb broccoli florets, finely chopped — blanch briefly for bright color and tender bite
- 1 tbsp kosher salt, for blanching water — helps season broccoli through
- 1 sheet puff pastry, thawed — use all-butter pastry for best flake
- 1 cup Parmesan cheese, finely grated — choose real Parmigiano Reggiano
- 1/2 cup mozzarella cheese, shredded — low-moisture melts without sogging
- 2 tbsp unsalted butter, melted — cool slightly before brushing
- 2 tbsp olive oil, divided — a fruity EVOO adds aroma
- 3 cloves garlic, minced — fresh, not jarred, for best flavor
- 1/4 tsp red pepper flakes, optional — adjust heat to taste
- 1/2 tsp black pepper, freshly ground — coarse grind for lift
- 1/2 tsp kosher salt, for filling — season the mixture evenly
- 1 large egg, beaten — for a glossy egg wash
- 1 tbsp milk, for egg wash — thins egg for even browning
- 1 tbsp fresh parsley, finely chopped — adds fresh herbal pop
- 1 tsp lemon zest, finely grated — zesty brightness balances richness
Step-by-Step Method
Preheat the Oven
Heat the oven to 400°F. Line a baking sheet with parchment paper. Keep puff pastry chilled until needed. Prepare all tools and ingredients. This guarantees quick assembly and flakier layers.
Position an oven rack in the center for even baking. Have a lightly floured surface ready for rolling the pastry later.
Blanch the Broccoli
Bring a medium pot of salted water to a boil. Add broccoli florets and blanch for 1 minute. Drain immediately in a colander.
Rinse under cold water or shock in an ice bath to stop cooking. Cool completely. This preserves bright color and prevents sogginess in the filling.
Dry and Chop the Broccoli
Squeeze out excess moisture from the cooled florets using clean towels. Press firmly to remove water.
Transfer to a cutting board. Chop finely for even distribution in the filling and clean slices later. Excess moisture leads to soggy pastry, so dry thoroughly before mixing.
Mix the Filling
Combine chopped broccoli, Parmesan, mozzarella, 1 tablespoon olive oil, minced garlic, red pepper flakes, black pepper, kosher salt, parsley, and lemon zest in a large bowl. Toss until evenly coated and cohesive.
Taste and adjust seasoning if needed. If the mixture seems wet, stir in a tablespoon of breadcrumbs to absorb moisture.
Roll the Puff Pastry
Lightly flour your work surface. Roll the thawed puff pastry into a 10×12-inch rectangle. Work quickly to keep it cold.
Patch any cracks by pressing edges together. Keep the short sides square for tidy slices. Chilled dough puffs better and yields cleaner layers during baking.
Brush with Butter and Oil
Stir melted butter with the remaining 1 tablespoon olive oil. Brush the entire pastry surface evenly.
Leave no dry patches. This adds flavor and promotes golden browning. Avoid oversaturating the edges, which can hinder sealing. Reserve a touch for touch-ups if needed.
Spread the Filling
Distribute the broccoli-cheese mixture evenly over the pastry. Leave a 1/2-inch clean border along one long edge for sealing.
Press lightly to adhere the filling. Keep the layer even to prevent uneven baking. Avoid overfilling, which can cause bursting and messy slices.
Roll and Seal the Log
Start rolling tightly from the long edge opposite the border. Tuck and roll to create a firm log.
Moisten the clean border with a little water. Press to seal the seam securely. Place seam-side down. Compress ends gently to even thickness for consistent pinwheel sizes.
Chill for Clean Slices
Transfer the log to the freezer for 10 minutes to firm. Cold pastry slices neatly and holds its shape.
Use this brief chill to make the egg wash by whisking the egg with milk in a small bowl. Prepare a sharp knife for slicing without squashing.
Slice into Pinwheels
Using a sharp, sawing motion, slice the log into 12 equal rounds. Wipe the blade between cuts for tidy edges.
Aim for even thickness to ensure uniform baking. If the log softens, return it to the freezer briefly. Place slices cut-side up on the prepared baking sheet.
Brush with Egg Wash
Lightly brush tops and exposed pastry edges with the egg-milk mixture. Avoid drips pooling on the sheet.
The wash gives gloss and deep color. For extra browning, double-brush lightly after a minute. Don’t brush the filling, which can scorch during baking.
Bake and Rest
Bake for 16–18 minutes until puffed and deep golden brown. Rotate the sheet once if needed for even color.
Remove and let the pinwheels rest on the sheet for 5 minutes to set layers. Serve warm. Reheat leftovers in a hot oven or air fryer to restore crispness.
Ingredient Swaps
- Puff pastry: use crescent roll dough (budget) or gluten-free puff pastry (GF).
- Cheese: swap Parmesan with Pecorino Romano or Grana Padano; use cheddar or provolone for mozzarella; nutritional yeast + vegan mozzarella for dairy-free/vegan.
- Broccoli: substitute broccolini, kale/spinach (squeezed dry), or finely chopped asparagus/zucchini (lightly sauté first).
- Fats: replace butter with all-olive oil (DF/vegan) or ghee (lactose-sensitive).
- Aromatics: use shallot/onion powder if garlic is unavailable; add Italian seasoning or basil if no parsley.
- Heat/seasoning: replace red pepper flakes with paprika or omit for mild; lemon zest can be swapped with a splash of lemon juice or grated orange zest.
- Binder for wash: use milk-only or cream for richer color; dairy-free milk or aquafaba for egg-free.
You Must Know
- Doneness • If the centers look pale or the layers seem doughy, extend time 2–4 minutes until the pastry is deep golden with visible puff and the bottoms are evenly browned; listen for a faint crackle when tapped—this signals fully rendered, crisp layers.
- Troubleshoot • If pinwheels uncoil or leak cheese, chill the sliced rounds 10–15 minutes on the sheet until firm and tacky, then press the seam side slightly flatter; cold dough grips better and reduces spread in the first 5–7 minutes of heat.
- Flavor Boost • For sweeter, nuttier broccoli notes, roast the blanched, dried florets with 1 tsp oil at 425°F for 8–10 minutes until edges char slightly, then cool; light caramelization concentrates flavor without adding moisture.
- Scale • For double batches, rotate two pans halfway through at the 8–9 minute mark and add 1–3 minutes total; crowded ovens run cooler—aim for the same deep golden color and sizzling cheese edges as your cue.
- Safety • To avoid soggy centers and undercooked egg wash, make sure the filling reads 165°F in the thickest pinwheel right as they come out; this indicates hot-through cheese and safe handling when serving to kids or guests.
Serving Tips
- Serve warm with marinara or garlic-lemon yogurt dip for dunking.
- Plate on a wooden board with olives, prosciutto, and cherry tomatoes.
- Sprinkle with extra Parmesan and parsley; add lemon wedges for brightness.
- Pair with crisp white wine or sparkling water with lemon.
- Offer a side salad of arugula, shaved fennel, and lemon vinaigrette.
Storage & Make-Ahead
Store baked pinwheels in an airtight container in the fridge for up to 3 days.
Reheat in a 400°F oven or air fryer to re-crisp.
Assemble the filled log up to 24 hours ahead, chill, then slice and bake.
Freeze unbaked pinwheels or the log up to 1 month.
Reheating
Reheat gently: oven 350°F for 6–8 minutes to crisp.
Microwave 30–45 seconds with a damp towel for softness.
Stovetop skillet over low heat 3–4 minutes per side to revive flakiness.
Game-Day Appetizer Favorite
Honestly, these Broccoli Parmesan Garlic Pinwheels steal the show on game day—golden, flaky, and oozing savory cheese with a hit of garlicky warmth.
I set them out hot, and they vanish before kickoff. The puff pastry shatters delicately, giving way to tender broccoli, nutty Parmesan, and a whisper of lemon zest that brightens every bite.
I prep the log the night before, chill it, then slice and bake while the pregame chatter hums.
The red pepper flakes add just enough heat to keep things lively, and that buttery sheen from the egg wash delivers a parade of crisp layers. I serve them with a cool yogurt-herb dip or marinara.
Trust me—make a double batch, because one tray never survives halftime.
Final Thoughts
Give these Broccoli Parmesan Garlic Pinwheels a try and watch them disappear—crispy, cheesy, and so easy.
Feel free to tweak the filling with pesto, Pecorino, or a pinch of red pepper to make them your own!
Frequently Asked Questions
Can I Make These Pinwheels Gluten-Free With Alternative Puff Pastry?
Yes—you can use gluten-free puff pastry. I’ll keep everything else the same, chill the rolled log well for clean slices, and bake until deeply golden. Expect slightly less rise but buttery layers and garlicky-crisp edges.
What Dipping Sauces Pair Best Beyond Marinara?
Try lemon-garlic aioli, basil pesto, whipped ricotta with honey and pepper, creamy Calabrian chili sauce, or tangy yogurt-herb dip. I love how each adds brightness, heat, or silkiness, letting you dip, swipe, and savor.
How Do I Prevent Soggy Bottoms on the Pinwheels?
Chill the pastry, blot the filling dry, and bake on parchment-lined, preheated sheet. I add breadcrumbs if damp, leave a clean border, slice cold, space well, and finish on a hotter lower rack for crisp, golden bottoms.
Can I Cook Them in an Air Fryer Instead of Oven?
Yes—you can. I air-fry them at 360°F, 8–10 minutes, until puffed and deeply golden. Work in batches, give space, and preheat. Brush with egg wash, chill the sliced rounds, and enjoy that shattery, buttery crisp.
Are These Suitable for Toddlers or Mild Palates?
Yes—just tame the heat. I’d skip red pepper flakes, go light on garlic, and chop broccoli very fine. I taste for salt, add extra mozzarella for mellow creaminess, and cut bite-sized. Toddlers usually nibble happily.
Broccoli Parmesan Garlic Pinwheels
Equipment
- 1 Baking sheet
- 1 Parchment paper sheet
- 1 pot medium
- 1 colander
- 1 Mixing bowl large
- 1 Cutting board
- 1 Chef's knife
- 1 box grater
- 1 Rolling Pin
- 1 pastry brush
- 1 Bowl small
Ingredients
- 1 pound broccoli florets finely chopped
- 1 tablespoon kosher salt for blanching water
- 1 sheet puff pastry thawed
- 1 cup Parmesan cheese finely grated
- 1/2 cup mozzarella cheese shredded
- 2 tablespoon unsalted butter melted
- 2 tablespoon olive oil divided
- 3 clove garlic minced
- 1/4 teaspoon red pepper flakes optional
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon kosher salt for filling
- 1 large egg beaten
- 1 tablespoon milk for egg wash
- 1 tablespoon fresh parsley finely chopped
- 1 teaspoon lemon zest finely grated
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Bring a medium pot of salted water to a boil, blanch the broccoli for 1 minute, then drain and cool completely.
- Squeeze any excess moisture from the cooled broccoli and chop it finely on a cutting board.
- In a large bowl, combine broccoli, Parmesan, mozzarella, 1 tablespoon olive oil, garlic, red pepper flakes, black pepper, kosher salt, parsley, and lemon zest.
- On a lightly floured surface, roll the puff pastry to a 10×12-inch rectangle.
- Brush the pastry with melted butter mixed with the remaining 1 tablespoon olive oil.
- Evenly spread the broccoli-cheese mixture over the pastry, leaving a 1/2-inch border on one long edge.
- Tightly roll the pastry from the opposite long edge into a log, sealing the seam with a little water.
- Freeze the log for 10 minutes to firm up for cleaner slicing.
- Slice the log into 12 equal rounds using a sharp knife.
- Arrange the pinwheels cut-side up on the prepared baking sheet, spacing them 1 inch apart.
- Whisk the egg with milk to make an egg wash and lightly brush the tops and exposed pastry edges.
- Bake for 16–18 minutes until puffed and deep golden brown.
- Let the pinwheels rest on the baking sheet for 5 minutes before serving.
Notes
