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broccoli parmesan garlic pinwheels

Broccoli Parmesan Garlic Pinwheels

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 5 minutes
Total Time 43 minutes
Course Appetizer
Cuisine Italian
Servings 12 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 10x12-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

Thaw puff pastry in the fridge to keep the layers cold and flaky, and work quickly so the butter doesn’t soften too much. If the filling seems moist, pat it dry or add a tablespoon of breadcrumbs to prevent sogginess. For extra flavor, swap Parmesan for Pecorino or add a spoon of pesto to the filling. You can assemble the log a day ahead and refrigerate, then slice and bake straight from cold. Leftovers reheat best in a hot oven or air fryer to restore crispness, and the pinwheels can be frozen unbaked for up to one month.
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