How to Make Italian Chicken Puff Pastry Pinwheels

Proper Filling Consistency

Creating a mixture that's neither too wet nor too dry ensures perfect rolling.

Temperature Management

Working with cold pastry and cooled filling prevents premature butter melting.

Tight Rolling Technique

Creating a firm log ensures clean slices and attractive spiral pattern.

Chilling Before Slicing

Brief refrigeration period maintains shape integrity during cutting.

Baking Tips

For best results, keep puff pastry cold until ready to use.

You can substitute rotisserie chicken (finely chopped) for ground chicken to save time.

The filling can be made a day ahead and refrigerated.

Ensure the filling is completely cooled before spreading on pastry to prevent the pastry from becoming soggy.

For extra flavor, add 2 tablespoons of pesto to the filling mixture.

These can be assembled, sliced, and frozen unbaked for up to a month. Bake from frozen, adding 5-7 minutes to the baking time.

Italian Chicken Puff Pastry Pinwheels

Name: Italian Chicken Puff Pastry Pinwheels
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 24 pieces
Cuisine: Italian, Fusion
Ingredients: 2 sheets puff pastry (17.3 oz package), thawed but cold; 2 tablespoons olive oil; 1 pound ground chicken (or finely diced chicken breast); 1 medium onion, finely diced; 3 cloves garlic, minced; 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped; 2 cups fresh spinach, roughly chopped; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/4 teaspoon red pepper flakes (optional); 1/4 cup dry white wine (or chicken broth); 4 oz cream cheese, softened; 1/2 cup grated Parmesan cheese; 1/2 cup shredded mozzarella cheese; Salt and freshly ground black pepper to taste; 1 egg, beaten (for egg wash); For garnish:; 2 tablespoons fresh basil, thinly sliced; Additional grated Parmesan for serving (optional)

These Italian Chicken Puff Pastry Pinwheels combine flaky, buttery pastry with a savory Italian-seasoned chicken filling for an irresistible appetizer that balances herbaceous, savory, and aromatic flavors. Each pinwheel features a rich chicken mixture with sun-dried tomatoes, spinach, and Italian cheeses spread over delicate puff pastry that bakes to golden perfection in the oven. A blend of classic Italian herbs and garlic creates a robust, Mediterranean flavor profile that develops beautifully during cooking, adding depth and complexity. Whether served at cocktail parties, game day gatherings, or holiday celebrations, these pastry pinwheels disappear quickly and always earn rave reviews. The combination of textures—crisp, flaky pastry exterior and tender, flavorful chicken interior—makes each bite a perfect harmony of flavor and mouthfeel.

Prep Time

30 Minutes

Cook Time

20 Minutes

Total Time

50 Minutes

Chef

JUE

Ingredients

Custard Cream

2 sheets puff pastry (17.3 oz package), thawed but cold

2 tablespoons olive oil

1 pound ground chicken (or finely diced chicken breast)

1 medium onion, finely diced

3 cloves garlic, minced

1/2 cup sun-dried tomatoes, oil-packed, drained and chopped

2 cups fresh spinach, roughly chopped

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

1/4 teaspoon red pepper flakes (optional)

1/4 cup dry white wine (or chicken broth)

4 oz cream cheese, softened

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

Salt and freshly ground black pepper to taste

1 egg, beaten (for egg wash)

For garnish:

2 tablespoons fresh basil, thinly sliced

Additional grated Parmesan for serving (optional)

Instructions

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.

In a large skillet over medium heat, warm olive oil. Add onions and cook until translucent, about 3-4 minutes.

Add ground chicken and cook until no longer pink, breaking it up into small pieces as it cooks, about 5-6 minutes.

Add garlic and cook for another minute until fragrant.

Stir in sun-dried tomatoes, dried herbs, and red pepper flakes (if using). Cook for 1-2 minutes.

Add spinach and cook until wilted, about 1-2 minutes.

Pour in white wine or broth, scraping up any browned bits from the bottom of the pan. Cook until liquid is almost completely reduced, about 2-3 minutes.

Remove from heat and let cool for 5 minutes. Stir in cream cheese until well incorporated, then add Parmesan and mozzarella cheeses. Season with salt and pepper to taste. Allow mixture to cool completely.

On a lightly floured surface, gently roll out each sheet of puff pastry to smooth any creases while maintaining the rectangular shape.

Spread half of the chicken mixture evenly over each pastry sheet, leaving a ½-inch border along one long edge.

Starting from the long edge without the border, tightly roll the pastry into a log. Use a pastry brush to brush the border with beaten egg to help seal.

Wrap each log in plastic wrap and refrigerate for 15-20 minutes to firm up (this makes slicing easier).

Remove from refrigerator and unwrap. Using a sharp knife, cut each log into 12 slices, approximately ¾-inch thick.

Place pinwheels cut-side up on prepared baking sheets, leaving about 2 inches between each piece. Brush tops and sides with egg wash.

Bake for 18-22 minutes, until puffed and golden brown, rotating pans halfway through baking time.

Remove from oven and let cool for 5 minutes before transferring to a serving platter.

Sprinkle with fresh basil and additional Parmesan if desired. Serve warm.

Italian Chicken Puff Pastry Pinwheels

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Italian Chicken Puff Pastry Pinwheels

Italian Chicken Puff Pastry Pinwheels

Ingredients

Instructions