Flaky puff pastry pinwheels stuffed with garlicky swiss chard and Gruyère cheese makes for a simple and delicious appetizer!
Jump to Recipe
The extreme heat that we have been experiencing this summer in the BC Lower Mainland has certainly been difficult for a region not at all used to handling such high temperatures. But it has definitely been a boon for our gardens which are overflowing with a surplus of produce. The swiss chard in particular is growing like crazy and I have been trying to come up with new and creative ways to use one of my favourite leafy greens. These puff pastry pinwheels are perfect for utilizing your leafy greens in a different and delectable way!
Ingredient Notes
Puff Pastry: To keep this recipe simple, use pre-made, frozen puff pastry. If possible, buy frozen puff pastry that is already rolled into sheets. There are a couple of brands that sell blocks of puff pastry dough, but I find that they don’t roll out as evenly, especially around the edges. The preformed puff pastry sheets are all ready to go and easy to use.
When using puff pastry, it is important to keep the pastry cold. Those hundreds of flaky layers are created by repeatedly folding the dough to create ultra-thin layers of fat in the dough. If the dough becomes too warm, then the fat layers could soften and squish together and, well, your puff pastry won’t puff! So be sure to thaw the pastry in the fridge rather than on the counter. Let the filling cool down before using, and try not to overwork the pastry or take too long when rolling the puff pastry pinwheels.
Swiss Chard: I love how the flavour of the swiss chard really stands out in these pinwheels. But, you could easily substitute another leafy green – spinach or kale work well. I like to make use of the chard stems as well as the leaves. For this recipe you will need 1 large or 2 small bunches of chard. Before sautéing, you should have about 2 cups of finely diced chard stems and about 4 cups of loosely packed chopped chard leaves. They will obviously cook down quite a bit so make sure you have enough.
Gruyère Cheese: This cheese is one of my favourites and compliments the garlicky chard filling perfectly. Named for the town in Switzerland where it was first made, Gruyère cheese is most famous as one of the classic cheeses in Swiss fondue. Made from cow’s milk, this cheese should be easy to source at most grocery stores. Feel free to substitute your own favourite cheese instead if you prefer.
How to Make Swiss Chard and Gruyère Puff Pastry Pinwheels
Prepare the Filling
Begin by preparing the filling for the puff pastry pinwheels. Finely chop the stems of the chard and roughly chop the leaves and then set aside. Finely dice the onion and mince the garlic.
In a large sauté pan add the olive oil, butter, and finely diced onion. Sauté over medium heat. Sauté the onions slowly for a couple of minutes or until they start to soften. Add the chard stems and continue to cook over medium heat, stirring occasionally until both the onions and chard stems are soft.
Add the minced garlic to the pan and cook for about 30 seconds until the garlic is fragrant. Then add all of the chard leaves to the pan and cook, tossing as needed, until the leaves have completely wilted. Season with kosher salt and pepper. Set the filling aside to cool down to room temperature.
Assemble the Pinwheels
While the filling is cooling you can grate the Gruyère cheese and set it aside.
To assemble the puff pastry pinwheels, take out 1 sheet of puff pastry and unroll onto a lightly floured counter. Lightly dust the puff pastry with flour and gently roll it out to make it slightly bigger. The pastry should be about an inch or so bigger on each side but don’t roll it out too thin.
Drop half of the chard filling onto the pastry. Gently spread it out, leaving a half inch border along one of the narrow ends clear. The filling will be sparse and won’t completely cover the pastry but just spread it out as evenly as possible. Sprinkle half of the Gruyère cheese over the filling. Lightly moisten the clean edge of pastry with some water and begin to roll the pastry up from the opposite end.
Roll up the pastry gently and a little loosely. Don’t roll it up too tight – there should be room for the puff pastry to expand when it cooks but it should still be tight enough to hold together. Roll it up to the moistened edge of pastry which will help to seal the dough together.
At this point I like to wrap the roll of pastry in cling film and store it in the fridge while I prepare the next roll. Again, this will help to ensure that the puff pastry stays cold while preparing the recipe. Repeat the rolling instructions with the second piece of puff pastry and filling. Wrap the second the roll in cling film and place in the fridge while the oven preheats.
Bake the Puff Pastry Pinwheels
Preheat the oven to 400 deg F / 205 deg C and line two baking sheets with parchment paper. Remove the rolls from the fridge and slice into half inch slices. Lay the slices down on the parchment, leaving some room between them for the puff pastry pinwheels to expand. Bake for 25 to 30 minutes, rotating the pans after 15 minutes to ensure even browning.
When the puff pastry pinwheels are well browned all over remove from the oven and let cool. These are best enjoyed warm or at room temperature!
Serving & Pairing Suggestions
These puff pastry pinwheels make a perfect appetizer to serve alongside a cocktail or can be enjoyed as a snack! Try them with my Sparkling Rosé Lemonade or my Midsummer Cocktail for the perfect summer afternoon treat.
If you love pastry as much as me, try out these recipes:
Swiss Chard and Gruyère Puff Pastry Pinwheels
Ingredients
- 2 sheets frozen puff pastry thawed
- 1 large bunch swiss chard see note
- ½ large onion
- 2-3 cloves garlic
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cups shredded Gruyère cheese
- kosher salt and pepper
Instructions
- Remove the stems from the swiss chard. Finely dice the chard stems and roughly chop the leaves. Finely dice the onion and mince the garlic.
- In a skillet add both the olive oil and the butter over medium heat. Add the diced onion and sauté over medium heat until the onion starts to soften. Add the chard stems and continue to sauté until both the onions and stems are soft.
- Once the onions and stems are soft add the minced garlic and sauté briefly. Add the chard leaves and toss in the pan until they are completely wilted. Season with kosher salt and pepper. Set the filling aside to cool to room temperature before filling the puff pastry.
- Preheat the oven to 400°F / 205°C and line two large baking sheets with parchment paper.
- To assemble the pinwheels, lightly dust the counter with flour and unroll one of the puff pastry sheets. Lightly spinkle with flour and gently roll the pastry out a bit. Roll out the pastry about an inch wider on each side making sure not to roll it too thin.
- Drop half of the chard filling onto the pastry. Gently spread it out, leaving a half inch border along one of the narrow ends clear. The filling will be sparse and won't completely cover the pastry but spread it out as evenly as possible. Sprinkle half of the shredded Gruyère cheese over the filling.
- Lightly moisten the clean edge of pastry with some water and begin to roll the pastry up from the opposite end. Roll the pastry a bit loosely so that there is room for the pastry to expand while cooking. Roll up to the moistened edge to seal the dough. Gently wrap the roll in cling film and store in the fridge while you prepare the second roll.
- Repeat with the remaining puff pastry sheet, filling and Gruyère cheese.
- Carefully slice the the rolls into half inch slices using a very sharp kinfe to prevent the roll from squishing. Lay the slices down on the parchment lined baking sheets leaving a little room between them to allow the pinwheels to expand.
- Bake for 25 to 30 minutes, rotating the pans after 15 minutes to ensure even browning. Bake until the pinwheels are well puffed and evenly browned. Remove from the oven and let cool slightly before serving. Serve these pinwheels either warm or at room temperature.
Notes
Did you make this recipe? I would love to see!
Tag @rhubarbandlavender on Instagram.