Puff Pastry Swirls – Sun-dried Tomato, Parmesan, Walnut (gluten free)

Deliciously savoury Puff Pastry Swirls (or Pinwheels) filled with sun-dried tomato, Parmesan cheese and walnuts. Perfect for parties and nibbles. Recipe can be made with homemade or shop-bought gluten free puff pastry.

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DON’T LOSE THIS RECIPE… PIN IT FOR LATER…

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Savoury Puff Pastry Swirls – perfect for parties and nibbles

I’ve been making Puff Pastry Swirls (also known as Pinwheels) filled with sun-dried tomato, Parmesan and walnuts for years. They are ALWAYS on offer at GFHQ on Christmas morning. But they also make the most perfect nibbles and party pastries. Why? Because they are deliciously savoury and handheld… making them ideal for mingling and snacking at the same time.

While they are without doubt best made with homemade Pastry, my Puff Pastry Swirls can also be made with commercial shop-bought puff pastry. They won’t be as flaky and light, but they are ridiculously easy and still super-tasty.

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What is the best gluten free puff pastry to make Parmesan Pastry Pinwheels?

When I originally posted my recipe for Parmesan Puff Pastry Swirls, I hadn’t worked out how to make Puff Pastry. So they were always made with a commercial option (either ready-to-roll or ready-rolled).

That has, however, all changed with my incredible (and easy) Gluten Free Puff (Rough Puff) Pastry recipe. I am absolutely, 100% clear now (having tried both), that when it comes to the BEST pastry to make Pastry Pinwheels, it’s hands-down homemade!

Having said that, they’ve also been tested 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). Both make perfectly good, yummy Pinwheels. And I’m the first to admit that easy puff pastry that is safe for people with Coeliac Disease (Celiac Disease) is a GOOD thing. And regardless of baking skill, no one misses out!

Puff Pastry Swirls using standard wheat puff pastry…

Please don’t ignore this recipe if you’re not gluten free… It’s WAY too delicious for that. Simply grab a packet of standard ready-rolled puff pastry sheets and whip up some Puff Pastry Swirls anyway!

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How to make Puff Pastry Swirls with Sun-Dried Tomato, Parmesan and Walnuts

Once your pastry is made (or sourced), making 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 puff pastry soften a little at room temperature first. This will help prevent cracking and make it more pliable. Then:

• Thoroughly dust a large sheet of baking parchment with corn starch (UK corn flour), tapioca starch or standard white gluten free flour blend.
• Lay the puff pastry block on the floured sheet, dusting the pastry top with flour too to prevent sticking.
• Carefully roll the pastry into a large rectangle, about 3 mm thick.
• Lift the pastry occasionally to ensure it hasn’t stuck. If it has, ease a large palette knife under it, in a gradual sliding motion to release the stuck bits and sprinkle more flour.
• Once rolled, use a clean, dry, soft pastry brush to remove any excess flour from the top.
• IF USING A PRE-ROLLED PASTRY SHEET:  Carefully unroll and leave the pastry on the parchment that it came with.  

Topping and spiralling Puff Pastry Pinwheels

• Lightly brush the top of the pastry with beaten egg.
• Add the toppings (grated cheese first), leaving one long side un-topped to about 2 to 3 cm width.
• Carefully roll the pastry from the opposite edge towards the damp (un-topped) edge… (snug, but not too tight, to allow room for a little puff).
• Use the damp edge to stick the pastry onto itself (re-coat if necessary) and turn it over so the join is underneath.
• You now have a large, raw, Puff Pastry Swirl ‘sausage’.

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Chill, cut and bake the pinwheels

• Chill the pastry ‘sausage’ in the fridge for 20 to 30 minutes. This will firm it up, making it WAY easier to cut.
• Once chilled, line a baking tray with baking paper. Use a very sharp knife to cut the pastry sausage into rounds about 2 to 3 cm thick (or as you like them).
• Place the Puff Pastry Swirls flat-side down on the lined baking tray and brush lightly with egg-wash. Pop back in the fridge to chill until ready to bake (they will puff better if cold).
• Preheat the oven to 200 C (400 F/Gas 6).
• Then pop the tray in the hot oven and bake until golden and puffed.

When Puff Pastry Swirls come out of the oven, they benefit from a few seconds on kitchen paper to remove any excess oil from the base. This is mostly from the cheese! However, the amount of oil will vary depending on whether the pastry is homemade or shop-bought. Shop-bought gluten free puff pastry can be particularly oily.  

Have a couple of sheets of kitchen paper ready and use tongs to transfer the Swirls onto the towel as soon as they come out of the oven.

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Can I fill savoury Puff Pastry Swirls with something different?

Yes! 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. We also have a tried and tested Puff Pastry Pizza Pinwheel recipe you can make.

If you want something a little meaty, chopped bacon (raw), chorizo, ham, or a similar alternative, offer lovely saltiness. And smoked salmon pieces are SO good.

Alternatively, you could use any number of cheeses (dairy or dairy free), tomato paste, Pesto, etc. Any nuts of choice, or maybe pumpkin or pine nut seeds. Even a little grated carrot, fine-chopped pepper, chopped olives, or other reasonably ‘dry’ veg. If the fillings will cook without adding too much excess moisture to the Puff Pastry, they’re good to swirl.

Can I make Puff Pastry Swirls ahead?

Absolutely yes! Every year, I make them to the point that they are rolled, cut and chilled (but not egg-washed). Then I pop them ‘raw’ in an airtight container layered between sheets of baking paper and cook them fresh to order! When ready to bake… Simply pop on a lined baking sheet, top with egg wash and cook in a preheated oven. Job done!

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Got further questions?

That should be all you need to know to make my Puff Pastry Swirls (Pinwheels) 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.

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5 from 3 votes

Sun-Dried Tomato, Parmesan and Walnut Puff Pastry Swirls

Deliciously savoury Puff Pastry Swirls filled with sun-dried tomato, Parmesan cheese and walnuts. Perfect for parties and nibbles. Make with homemade OR ready-made puff pastry.

Cook ModePrevent your screen from going dark

Prep Time15 minutes mins

Cook Time20 minutes mins

chill time30 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Appetiser, Christmas, lunch box, nibbles, picnic

Cuisine: British, Gluten Free

Keyword: cheese, puff pastry, rough puff pastry, savoury, sun dried tomato, Walnut

Servings: 20 approx

Calories per serving: 121.4kcal

Author: Gluten Free Alchemist – Kate Dowse

Key equipment

• Baking tray
• baking paper
• cheese grater
• Oven
• fridge
• sharp knife
• kitchen paper
• tongs (optional)

Ingredients 

0.33x0.5x0.66x1x1.5x2x

MetricUS Customary

• ▢ 300 g gluten free puff pastry (approx) ready-made OR homemade (see NOTES)
• ▢ 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 FINELY chopped/crushed

Instructions

• If the pastry has been in the fridge, soften slightly at room temperature before starting.
• If using pastry that needs to be rolled, roll (on a well-floured work-surface/baking paper and with a dusting of flour on top) into a large rectangle shape about 3 mm thick. Lift frequently to prevent sticking and re-flour as necessary.
• 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 surface, followed by an even sprinkling of sun-dried tomato and finely chopped walnuts.
• If necessary re-brush the un-topped edge with egg-wash or milk to re-dampen.
• Carefully 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 pastry onto itself. Turn over so the join is underneath.
• Chill for about 30 minutes to firm up (this will make cutting easier).
• Once chilled, use a very sharp knife to cut the pastry roll into rounds about 2 to 3 cm thick (or as you like them).
• Place on a baking sheet lined with baking paper, flat side down and brush lightly with beaten egg (or milk). Chill until ready to bake.
• Preheat the oven to 200 C/400 F/Gas 6.
• Bake for about 20 minutes until puffed and golden.
• Remove from the oven and transfer the pastry swirls onto kitchen roll for a few seconds to soak up any excess oil. It's easiest to do this with tongs.
• Enjoy hot and fresh or cold.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.

My Homemade Puff Pastry Recipe can be found here!

Nutrition

Calories: 121.4kcal | Carbohydrates: 7.5g | Protein: 3.6g | Fat: 8.7g | Saturated Fat: 2.5g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 3.9g | Trans Fat: 0.001g | Cholesterol: 11.6mg | Sodium: 121.2mg | Potassium: 43.9mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 55.9IU | Vitamin C: 0.2mg | Calcium: 64.7mg | Iron: 0.6mg

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© 2019-2026 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