Savory Ricotta and Pumpkin Pinwheels (Holiday Appetizer) Recipe
These Savory Ricotta and Pumpkin Pinwheels are a delightful holiday appetizer featuring a creamy mixture of ricotta and pumpkin spiced with garlic, onion powder, and fresh sage, all wrapped in flaky puff pastry. Topped with Parmesan and pistachios, then brushed with a sweet maple-butter glaze, these elegant pinwheels offer a perfect balance of savory and sweet flavors, ideal for festive gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 15 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pinwheel Filling
- 1 sheet puff pastry (thawed)
- ¾ cup ricotta cheese
- ¾ cup pureed pumpkin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- 1 Tbsp fresh sage (finely chopped)
- ½ cup grated Parmesan cheese
- 2 Tbsp pistachios (finely chopped)
Glaze
- 1 Tbsp butter (melted)
- 2 Tbsp maple syrup (100% pure)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius) to prepare for baking the pinwheels.
- Mix Filling: In a medium bowl, combine the ricotta cheese, pumpkin puree, garlic powder, onion powder, salt, and finely chopped fresh sage. Use a hand mixer to blend the ingredients until the mixture is smooth and creamy.
- Prepare Puff Pastry: Lay the thawed sheet of puff pastry on a lightly floured surface or on parchment paper. Gently roll it out with a rolling pin into a long rectangle, ensuring even thickness.
- Spread Filling: Spread the ricotta and pumpkin mixture evenly over the puff pastry, leaving a one-inch strip of plain pastry along one long edge.
- Add Toppings: Sprinkle the filling with finely chopped pistachios and grated Parmesan cheese evenly across the surface.
- Seal Pastry: Lightly brush the plain one-inch edge of the puff pastry with water. Starting at the opposite long edge, carefully roll the puff pastry up into a log shape, finishing at the water-brushed edge to seal.
- Slice Pinwheels: Using a very sharp knife, cut the rolled pastry into 1-inch wide pinwheels. Place the slices cut side up on a baking sheet lined with parchment paper.
- Bake: Bake the pinwheels at 400 degrees Fahrenheit for 18 to 20 minutes, or until the pastry is golden brown and crisp.
- Prepare Glaze: While the pinwheels bake, combine the melted butter and maple syrup in a small bowl.
- Glaze Pinwheels: Remove the baked pinwheels from the oven and immediately brush them with the butter and maple syrup mixture. Optionally, sprinkle additional chopped pistachios over the top for added texture and flavor.
- Serve: Serve the pinwheels warm or at room temperature as a flavorful holiday appetizer.
Notes
- Ensure the puff pastry is properly thawed before rolling for easier handling and better texture.
- Use fresh sage for the best herbal flavor; dried sage can be substituted but use half the amount.
- For a nut-free version, omit pistachios or replace with sunflower seeds.
- These pinwheels can be made ahead and reheated at 350°F for 5-7 minutes before serving.
- Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
Keywords: savory pinwheels, pumpkin appetizer, ricotta pumpkin pinwheels, holiday appetizer, puff pastry appetizers, maple glazed pinwheels, vegetarian holiday snacks
