Deliciously savoury Puff Pastry Swirls filled with sun-dried tomato, Parmesan cheese and walnuts. Perfect for parties and nibbles. Recipe with ready-made gluten free puff pastry.
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DON’T LOSE THIS RECIPE… PIN IT FOR LATER…
Savoury Puff Pastry Swirls – perfect for parties and nibbles
I’ve been making Puff Pastry Swirls filled with sun-dried tomato, Parmesan and walnuts for years. They are a given at GFHQ on Christmas morning. But they also make the most perfect nibbles and party pastries. Why? Because they are super-easy to make, deliciously savoury and really tasty… And they are also hand-held, making them ideal for mingling and snacking at the same time.
With the increased availability of commercially-made gluten free puff pastry (both ready-rolled and ready-to-roll), Puff Pastry Swirls are now as easy to make gluten free as they are to make with ‘normal’ pastry. They may not be quite as flaky as the wheat version, but they are definitely as delicious. And in my book, that’s still a win!
What’s the best gluten free puff pastry to use for making Parmesan Pastry Pinwheels?
As someone who lives in the UK, I’m only familiar with UK gluten free puff pastry brands. However, a few on-line searches have told me that there are various versions around the world. Therefore, if you live outside the UK, have a quick ‘Google’ and see what’s available locally.
In the UK, I have tested my Puff Pastry Swirls filled with sun-dried tomato, Parmesan and walnuts using both Jus-Rol Ready-Rolled Gluten Free Puff Pastry Sheet (which is available in many good UK supermarkets) and also with Genius Frozen Puff Pastry block (available in Sainsbury’s and Asda). Neither are as ‘puffy’ as regular wheat pastry, but both still make good pastry pinwheels and are easy to work with.
My own preference both for flavour and convenience is the Jus-Rol version. Although if anything, the Genius pastry puffed up a little more. It’s a case of personal choice, I guess… So why not get a pack of both and see which is best for you?! Either way… their existence is a good thing! Easy Puff Pastry that is safe for people with Coeliac Disease (Celiac Disease) makes life easier.
Puff Pastry Swirls using standard puff pastry…
If you are not gluten free… Grab a pack of standard ready-rolled puff pastry sheets. They are all (as far as I recall from pre gluten free days) much of a muchness!
Can I make Pastry Swirls with homemade Puff Pastry?
Absolutely yes… IF you can be bothered to make it! It’s a faff and means these sundried tomato swirls will be a lengthy recipe rather than an easy nibble. In my view, homemade puff pastry is something to be saved for a really special pastry treat, such as gluten free Homemade Breakfast Pastries.
How to make Puff Pastry Swirls with Sun-Dried Tomato, Parmesan and Walnuts
Once your pastry is sourced (or made), making these Puff Pastry Swirls couldn’t be easier. This is what you need to know…
Rolling the gluten free pastry
Whether using a pre-rolled pastry sheet or rolling it yourself, let gluten free pastry come to room temperature first. This will help prevent cracking. Then:
Ready to roll puff pastry block
- Thoroughly dust a large sheet of baking parchment with corn flour (starch) (or standard white gluten free flour blend).
- Lay the puff pastry block on the floured sheet, dusting the pastry top with flour too.
- Carefully roll the pastry into a large rectangle, about 3 mm thick.
- Lift the pastry occasionally as you go to ensure it hasn’t stuck. If it has, ease a large palette knife under, in a gradual sliding motion to release.
- Then follow the instructions below…
- Carefully unroll and leave on the parchment that it came with.
Topping and rolling Puff Pastry Swirls
- Lightly brush the pastry with beaten egg or milk.
- Add the toppings (grated cheese first), leaving one long side uncovered by about 2 to 3 cm.
- Carefully roll the pastry from the opposite edge towards the moistened edge. (Snug, but not too tight, to allow room for a little puff).
- Use the moistened edge to stick the pastry onto itself (re-coat if necessary) and turn over so that the join is underneath.
- You now have a large, raw, Puff Pastry Swirl ‘sausage’.
Chill, cut and bake the pinwheels
- Wrap the baking paper round the pastry ‘sausage’. Place the whole thing on a baking sheet and chill in the fridge for about 30 minutes. This will firm it up, making it WAY easier to cut.
- Once chilled, line a baking tray with baking paper (I use the same tray and the same paper I’ve used already) and using a very sharp knife, cut the pastry sausage into rounds about 2 cm thick (or as you like them).
- Place flat-side down on the lined baking tray and pre-heat the oven to 200 C (400 F/Gas 6).
- While the oven is heating, brush the raw Puff Pastry Swirls with either egg-wash or milk.
- Then pop the tray in the hot oven and bake until golden and puffed.
When the Puff Pastry Swirls come out of the oven, they will probably look like they are sitting in a pool of oil (that has leaked out of the pastry). It’s one of the things I dislike about all the gluten free puff pastry brands I have tried thus far. But…
Have a couple of sheets of kitchen paper towel ready and using tongs, quickly transfer the Swirls from the tray onto the towel to soak up any excess. Definitely the best option for keeping the nibbles crisp and dry.
Can I fill savoury gluten free Puff Pastry Swirls with something different?
For sure! If sun-dried tomato, Parmesan and walnuts don’t do it for you, simply sub with something that does. Just make sure to choose fillings that will distribute easily and can be cut small or grated.
If you want something a little meaty, chopped bacon (raw), chorizo, ham, or a similar alternative, offer a lovely saltiness. And smoked salmon pieces are SO good.
Alternatively, you could use any number of cheeses (dairy or dairy free), tomato/sundried tomato paste, Pesto, etc. Any nuts of choice, or maybe pumpkin and pine nut seeds. Even a little grated carrot, fine-chopped pepper, chopped olives, or other reasonably ‘dry’ veg.
As long as the fillings are good to heat and cook and aren’t going to add too much excess moisture to the Puff Pastry, they are good to swirl.
Got further questions?
That should be all you need to know to make my Puff Pastry Swirls with sun-dried tomato, Parmesan and Walnut. However, if you still have questions, feel free to shout and I’ll do what I can to help. You can leave a comment, send me an email, or contact me through social media – Facebook, Instagram, Twitter and Pinterest.
Looking for other ideas for Savoury Nibbles? Head over to our dedicated savoury Party, Picnic and Lunchbox Index. For everything else, the Main Gluten Free Recipe Book Index is the blog’s navigational recipe hub.
Enjoy and happy nibbling.
Other Recipes at Gluten Free Alchemist using ready-made gluten free Puff Pastry
Sun-Dried Tomato, Parmesan and Walnut Puff Pastry Swirls (with ready-made gluten free puff pastry)
- 280 g gluten free puff pastry = 1 packet ready-rolled Jus Rol puff pastry (or use alternative)
- 1 egg – lightly beaten (to brush pastry and glaze) OR use milk
- 100 g parmesan cheese approx (grated)
- 5 large sun-dried tomatoes approx (cut into small pieces)
- 45 g walnuts chopped/crushed
- If the pastry has been in the fridge, bring to room temperature before starting.
- If using pastry that needs to be rolled, roll into a large rectangle shape about 3 mm thick. Roll on top of well-floured baking paper, lifting frequently to prevent sticking.
- OR… Unroll the ready-rolled puff pastry sheet. Leave on the baking paper that it was packed with.
- Lightly brush the surface with beaten egg (or milk).
- Leaving an un-topped gap of 2 to 3 cm along one long edge, sprinkle a layer of grated parmesan cheese over the top, followed by an even random sprinkling of sun-dried tomato and chopped walnuts.
- Brush the un-topped edge with egg-wash or milk to re-moisten (as required).
- Roll up the pastry sheet, starting from the topped long-edge. Roll snuggly, but not over-tight to allow room to puff.
- Finish the roll at the dampened long edge, sticking the moistened pastry onto itself. Turn over so that the join is underneath.
- Wrap the pastry 'sausage' in the baking paper and chill for about 30 minutes to firm up.
- Preheat the oven to 200 C/400 F/Gas 6.
- Once chilled, use a very sharp knife to cut the pastry roll into rounds about 2 cm thick (or as you like them).
- Place on a baking sheet lined with baking paper, flat side down and brush with beaten egg (or milk).
- Bake for about 20 minutes until puffed and golden.
- Remove from the oven and transfer the pastry swirls onto kitchen roll for a couple of minutes to soak up any excess oil. It's easiest to do this with tongs.
- Enjoy hot and fresh or cold.
© 2019-2022 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Puff Pastry Swirls shared with
- Handmade Monday #252 with Sum of their Stories
- Sundays on Silverado #66 with The House on Silverado
- Full Plate Thursday #562 with Miz Helen’s Country Cottage
- What’s For Dinner #339 with The Lazy Gastronome
- Traffic Jam Weekend #301 with Life as LEO Wife
- Fiesta Friday #406 with Angie and Of Goats and Greens
Previously shared with: Cook Blog Share with Easy Peasy Foodie