These simple vegan puff pastry pinwheels with tapenade are a doddle to make, look very impressive and are perfect for lase minute appetizers to serve to guests. All you need is some tapenade and a sheet of puff pastry for this easy recipe.
I like making these impressive but super simple pinwheels for parties and to have as snacks with drinks. I make them with my own homemade Mushroom Tapenade or with some good storebought tapenade (This Belazu Black Olive tapenade is great)
I love a good party snack, so if you're wanting to try some of my other recipes for a full vegan party menu, definitely check out all my Easy Vegan Party Canape Ideas or try these vegan Egg Bites which can be customised to your taste. Perfect for passing around at a party.
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🍄Ingredients
This recipe only needs simple ingredients.
- Puff Pastry Sheet- Choose a vegan puff pastry sheet. The brand Just Roll (in UK) is vegan, and my go-to choice. Pepperidge Farm's Puff Pastry in the USA also seems to be vegan (if you have tried it, please let me know in the comments!)
- Olive Tapenade- a good store-bought tapenade is perfect, but you can also make your own. I have pictured here my own homemade Mushroom Tapenade
- Plant Milk+ Olive Oil - A little soy or oat milk mixed with a dash of Olive Oil makes the glaze in place of egg wash.
See recipe card for quantities.
👩🍳Instructions
Making these vegan tapenade puff pastry pinwheels is super easy, just follow along with these instructions.
- Make sure your pastry is thawed, roll it out and spread the tapenade, leaving a 2cm (1") margin on one long edge.
2. Roll the pastry lengthwise. Don't roll too tightly, the puff needs some room to expand. Use a little water to wet the long edge to seal.
3. Using a sharp knife gently cut the pastry , being sure not to squash it, into 1cm (½") slices.
4. Lay the pinwheel pieces out onto a baking sheet. Brush with the plant milk & olive oil mixed together and bake in the oven for 20 minutes or until puffed and golden.
Hint: Make sure your pastry is thawed properly if using it from frozen. Otherwise it will crack when rolling it out to the sheet form.
🌶Variations & Substitutions
One of the nicest things about this puff pastry pinwheel recipe is how easy it is to switch it up! Try some of these other puff pastry pinwheel filling ideas!
- Gluten Free- Gluten Free puff pastry is available, and actually pretty good.
- Cheesy- Add some grated vegan 'cheddar' cheese as a layer over the tapenade.
- Chilli- Add some spice by mixing a little hot sauce into the tapenade, or buy a pre-made chilli based tapenade.
- Pizza Style Pinwheels- Use some tomato paste, vegan cheese and a few olives chopped up to make the vegan pinwheels into a pizza style version.
- Pesto Pinwheels- substitute the tapenade with some homemade pesto or even just shop bought pesto. Add some extra cheese too if you like!
🔪Equipment
A baking sheet, an oven and a really sharp knife are all you need to successfully make this simple puff pastry pinwheel recipe.
🥫Storage
Make these pinwheel pastries ahead of time and keep in an airtight container for up to 3 days. You can also make and freeze these pastries for up to 3 months.
When ready to use them, reheat in the oven for 10 minutes to make crispy and delicious again.
❗Top tip
Don't cut the pinwheels into thicker than 1-1.5 cm slices. If you make the slices too thick, they puff up and don't remain in a pretty pinwheel shape.
❓FAQ
There are three reasons for this happening. 1) they were cut too large.
2) they were rolled too tightly and the pastry couldn't expand. 3) You didn't seal the long edge with water when rolling up the pastry.
Yes- choose a gluten-free puff pastry.
Absolutely, anything savoury and spreadable would be delicious. See my notes above for some ideas.
📖 Recipe
Vegan Puff Pastry Pinwheels with Tapenade
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 320 g (11 ⅓ oz) sheet of pre-made puff pastry (35 x 23 cm / 13½ " x 9" approx )
- 4 tablespoon tapenade (you might need a little more, depending on how thickly you spread the tapenade. )
- 1 tablespoon plant milk
- 1 teaspoon olive oil
- a little water to seal the edge of the pastry.
Instructions
- Line a baking sheet with baking paper and pre-heat the oven to 180°C/356° F
- Make sure your puff pastry is thawed (if using frozen) then roll out the sheet.320 g sheet of pre-made puff pastry
- Evenly spread out the tapenade all over the puff pastry, leaving a 2cm/1" strip with no tapenade on it down one long side.4 tablespoon tapenade
- Starting from the long side that has tapenade to the edge, gently roll up the pastry.
- Put a little water onto the edge without the tapenade, then use that to 'seal' the pastry up.a little water to seal the edge of the pastry.
- Carefully slice the puff pastry roll into 1.5 /1" slices, and lay out onto your prepared baking sheet.
- Mix together the plant milk and oil, then use that to brush over the pastry to give it a golden glow.1 tablespoon plant milk, 1 teaspoon olive oil
- Bake the pinwheels in the oven for 15-20 minutes until puffed and golden.
Notes
- Make sure your pastry is thawed properly if using it from frozen. Otherwise it will crack when rolling it out to the sheet form.
- Don't cut the pinwheels into thicker than 1-1.5 cm slices. If you make the slices too thick, they puff up and don't remain in a pretty pinwheel shape.
Make these pinwheel pastries ahead of time and keep in an airtight container for up to 3 days. You can also make and freeze these pastries for up to 3 months.
When ready to use them, reheat in the oven for 10 minutes to make crispy and delicious again.
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