Easy Chocolate Puff Pastry Pinwheels Recipe
There’s something so comforting about the smell of freshly baked pastries wafting through the kitchen — especially when chocolate is involved. If you’re anything like me, you’ve probably had those moments when you crave something sweet, warm, and homemade, but don’t really want to spend hours measuring, mixing, and waiting for dough to rise. That’s exactly where this Chocolate Puff Pastry Pinwheels Recipe comes to the rescue.
This dessert is the definition of simple indulgence. It’s quick, easy, and looks absolutely gorgeous when it comes out of the oven — golden, flaky, and spiraled with layers of chocolate goodness. The best part? You only need a handful of basic ingredients that you probably already have at home: puff pastry, butter, sugar, and cocoa powder. That’s it.
Whether you’re making a cozy afternoon treat, a last-minute dessert for guests, or just need a sweet pick-me-up with your morning coffee, these pinwheels are perfect for every occasion.
Why You’ll Love This Recipe
I’ve baked a lot of desserts over the years, from layered cakes to fancy tarts, but I keep coming back to these pinwheels for a few reasons:
- They’re foolproof. Even if you’re new to baking, this recipe is practically impossible to mess up.
- They look impressive. Those perfect chocolate swirls make it seem like you spent much more time in the kitchen than you actually did.
- Minimal ingredients. No eggs, no cream, no complicated steps — just pure, simple magic.
- They bake fast. In less than 30 minutes total (including prep!), you can have a warm tray of pastries ready to serve.
- Customizable. Want to add cinnamon, hazelnut spread, or jam? Go ahead. This recipe is your blank canvas.
When To Make Chocolate Puff Pastry Pinwheels
This recipe truly shines when you want something quick but still homemade and impressive. Here are a few of my favorite times to make it:
- Weekend brunches: Serve them warm with coffee or hot chocolate.
- Holiday mornings: Perfect for Christmas, Easter, or any festive breakfast spread.
- Afternoon tea: They’re dainty enough to feel elegant but hearty enough to satisfy.
- Dessert platters: Pair them with fruit, whipped cream, or ice cream.
- Unexpected guests: You can whip these up from freezer to table in under half an hour.
I especially love baking these during the colder months. The rich chocolate and buttery pastry make the kitchen smell heavenly, and there’s something so comforting about a warm, flaky pastry when it’s chilly outside.
Chocolate Puff Pastry Pinwheels Recipe
Ingredients (for 1 puff pastry sheet – about 275 g)
- 1 sheet puff pastry (275 g)
- 2 tbsp melted butter (30 g)
- 2 tbsp unsweetened cocoa powder (15 g)
- 3 tbsp sugar (40 g)
- Optional: a pinch of cinnamon or powdered sugar for dusting
That’s it — five simple ingredients and you’re good to go.
If you want to get creative, you can also add:
- A sprinkle of sea salt for a sweet-salty contrast
- A spoonful of Nutella or chocolate spread for extra richness
- A few crushed hazelnuts or almonds for texture
Step-by-Step Instructions
Let’s walk through how easy it is to make these Chocolate Puff Pastry Pinwheels.
1. Preheat and Prepare
Start by preheating your oven to 400°F (200°C) and lining a baking tray with parchment paper.
This step ensures that once your pinwheels are ready, the oven is hot enough to puff them up beautifully. Puff pastry needs that initial burst of heat to rise and become flaky.
2. Mix the Chocolate Filling
In a small bowl, combine:
- 2 tablespoons of unsweetened cocoa powder
- 3 tablespoons of sugar
Give it a quick stir with a spoon or fork until the cocoa and sugar are evenly mixed.
You’ll end up with a fragrant, dark brown mixture that smells like pure chocolate heaven.
You can also add a pinch of cinnamon here — it gives the rolls a subtle warmth and depth that pairs beautifully with cocoa.
3. Unroll the Puff Pastry
Unroll the puff pastry sheet onto a lightly floured surface or leave it on the parchment paper it comes with.
If the pastry feels too stiff (especially if it came straight from the fridge), let it sit at room temperature for 5–10 minutes before handling it. This makes it easier to roll later on without cracking.
4. Brush with Melted Butter
In a small bowl, melt your 2 tablespoons of butter, and use a pastry brush to spread it evenly across the entire surface of the pastry.
This buttery layer is the secret to:
- helping the cocoa-sugar mixture stick evenly,
- and creating those caramelized edges once baked.
Make sure every corner is covered — that’s what ensures every bite is flavorful.
5. Sprinkle the Cocoa-Sugar Mixture
Now, sprinkle your cocoa-sugar mixture evenly over the buttered pastry.
You want a consistent layer across the entire sheet.
Don’t worry if it looks like too much — the sugar will melt during baking, creating that irresistible chocolate swirl inside each roll.
6. Roll It Up
Starting from one of the longer sides, gently roll the pastry into a tight log.
Think of it like making a jelly roll — even and snug, but not squished.
As you roll, you’ll notice that perfect spiral forming inside — that’s where the magic happens.
Once rolled, gently press the seam to seal it shut.
7. Slice Into Pinwheels
Using a sharp knife, slice the roll into ½-inch (about 1.5 cm) thick rounds.
You should get around 10–12 slices depending on your pastry sheet size.
Tip: To get clean slices, use a serrated knife and a gentle sawing motion instead of pressing straight down.
Place the slices flat on your parchment-lined tray, leaving some space between each — they’ll puff up and expand as they bake.
8. Bake to Perfection
Bake for 12–15 minutes, or until the pinwheels are golden brown and puffed.
You’ll know they’re done when:
- The pastry is crisp and flaky on the edges.
- The centers are slightly darker and smell like chocolate caramel.
Be careful not to overbake — the sugar can burn quickly in the final minutes, so keep an eye on them.
9. Cool and Serve
Let the pinwheels cool slightly before transferring them to a plate.
They’ll firm up a bit as they cool, making them easier to handle.
Dust with powdered sugar for a touch of sweetness and that beautiful bakery-style look.
Serve them warm — ideally with a cup of coffee, tea, or even a mug of hot chocolate.
Tips for the Best Chocolate Puff Pastry Pinwheels
If you want your pinwheels to turn out bakery-perfect every single time, here are a few helpful tricks:
- Use good-quality cocoa powder. The flavor really depends on it — Dutch-processed cocoa gives a deeper, smoother taste.
- Don’t skip the butter. It helps create those caramelized, crispy edges that make these irresistible.
- Keep the pastry cold until you need it. Cold puff pastry puffs better in the oven.
- Use parchment paper. It prevents sticking and makes cleanup so easy.
- Dust right before serving. Powdered sugar can melt if sprinkled too early.
Variations You’ll Love
Once you’ve mastered the classic chocolate version, you can easily experiment with different flavors. Try these fun twists:
- Chocolate Cinnamon Rolls: Add ½ teaspoon of cinnamon to the filling for extra warmth.
- Nutella Swirls: Spread a thin layer of Nutella before rolling.
- Mocha Pinwheels: Add a teaspoon of instant coffee to the cocoa mixture.
- Double Chocolate: Sprinkle mini chocolate chips over the filling.
- Jam-Filled Delight: Add a light spread of raspberry or cherry jam before rolling — the tartness pairs beautifully with chocolate.
How to Store Them
If you somehow manage to have leftovers (which rarely happens in my kitchen), here’s how to store them:
- Room temperature: Store in an airtight container for up to 2 days.
- Reheat: Pop them in the oven at 350°F (175°C) for about 5 minutes to re-crisp.
- Freeze (before baking): You can also freeze the raw, sliced pinwheels on a tray, then store them in a freezer bag. Just bake straight from frozen, adding 2–3 extra minutes to the bake time.
Serving Ideas
These Chocolate Puff Pastry Pinwheels are delicious on their own, but you can elevate them even more:
- Serve with vanilla ice cream or whipped cream.
- Drizzle with melted chocolate or caramel sauce.
- Add a handful of fresh berries on the side for contrast.
- Make them mini-sized for dessert platters or parties.
They’re truly versatile — simple enough for a weekday treat, yet elegant enough to impress guests.
Final Thoughts
This Chocolate Puff Pastry Pinwheels Recipe is proof that you don’t need complicated ingredients or hours in the kitchen to make something special. With just a few pantry staples, you can create a dessert that’s buttery, crisp, and deeply chocolatey — the kind of treat that disappears minutes after it hits the table.
It’s the perfect reminder that sometimes, the simplest recipes are the ones that bring the most joy.
If You Liked This Recipe…
You’ll also love these other puff pastry favorites from my kitchen:
- Linzer Cookies Recipe: A Classic Jam-Filled Treat — soft, buttery cookies with sweet jam centers.
- Easy Jam-Filled Puff Pastry Dessert Triangles — another quick and delicious pastry you can make in minutes.
- Easy Fluffy Mascarpone Pancakes Recipe – with Blueberry Jam
And don’t forget to follow me on Pinterest for my latest sweet and savory creations:
👉 https://www.pinterest.com/dailyappetizer/
There you’ll always find new ideas, seasonal favorites, and behind-the-scenes baking inspiration.
Chocolate Puff Pastry Pinwheels Recipe
This dessert is the definition of simple indulgence. It’s quick, easy, and looks absolutely gorgeous when it comes out of the oven — golden, flaky, and spiraled with layers of chocolate goodness. The best part? You only need a handful of basic ingredients that you probably already have at home: puff pastry, butter, sugar, and cocoa powder. That’s it.
Whether you’re making a cozy afternoon treat, a last-minute dessert for guests, or just need a sweet pick-me-up with your morning coffee, these pinwheels are perfect for every occasion.
Ingredients
- 1 sheet puff pastry (275 g)
- 2 tbsp melted butter (30 g)
- 2 tbsp unsweetened cocoa powder (15 g)
- 3 tbsp sugar (40 g)
- Optional: a pinch of cinnamon or powdered sugar for dusting
Instructions
1. Preheat and Prepare
Start by preheating your oven to 400°F (200°C) and lining a baking tray with parchment paper.This step ensures that once your pinwheels are ready, the oven is hot enough to puff them up beautifully. Puff pastry needs that initial burst of heat to rise and become flaky.
2. Mix the Chocolate Filling
In a small bowl, combine:
- 2 tablespoons of unsweetened cocoa powder
- 3 tablespoons of sugar
Give it a quick stir with a spoon or fork until the cocoa and sugar are evenly mixed.
You’ll end up with a fragrant, dark brown mixture that smells like pure chocolate heaven.
You can also add a pinch of cinnamon here — it gives the rolls a subtle warmth and depth that pairs beautifully with cocoa.
3. Unroll the Puff Pastry
Unroll the puff pastry sheet onto a lightly floured surface or leave it on the parchment paper it comes with.
If the pastry feels too stiff (especially if it came straight from the fridge), let it sit at room temperature for 5–10 minutes before handling it. This makes it easier to roll later on without cracking.
4. Brush with Melted Butter
In a small bowl, melt your 2 tablespoons of butter, and use a pastry brush to spread it evenly across the entire surface of the pastry.This buttery layer is the secret to:
- helping the cocoa-sugar mixture stick evenly,
- and creating those caramelized edges once baked.
Make sure every corner is covered — that’s what ensures every bite is flavorful.
5. Sprinkle the Cocoa-Sugar Mixture
Now, sprinkle your cocoa-sugar mixture evenly over the buttered pastry.
You want a consistent layer across the entire sheet.
Don’t worry if it looks like too much — the sugar will melt during baking, creating that irresistible chocolate swirl inside each roll.
6. Roll It Up
Starting from one of the longer sides, gently roll the pastry into a tight log.Think of it like making a jelly roll — even and snug, but not squished.As you roll, you’ll notice that perfect spiral forming inside — that’s where the magic happens.Once rolled, gently press the seam to seal it shut.
7. Slice Into Pinwheels
Using a sharp knife, slice the roll into ½-inch (about 1.5 cm) thick rounds.You should get around 10–12 slices depending on your pastry sheet size.Tip: To get clean slices, use a serrated knife and a gentle sawing motion instead of pressing straight down.Place the slices flat on your parchment-lined tray, leaving some space between each — they’ll puff up and expand as they bake.
8. Bake to Perfection
Bake for 12–15 minutes, or until the pinwheels are golden brown and puffed.You’ll know they’re done when:
- The pastry is crisp and flaky on the edges.
- The centers are slightly darker and smell like chocolate caramel.
Be careful not to overbake — the sugar can burn quickly in the final minutes, so keep an eye on them.
9. Cool and Serve
Let the pinwheels cool slightly before transferring them to a plate.
They’ll firm up a bit as they cool, making them easier to handle.
Dust with powdered sugar for a touch of sweetness and that beautiful bakery-style look.
Serve them warm — ideally with a cup of coffee, tea, or even a mug of hot chocolate.
Notes
If you want your pinwheels to turn out bakery-perfect every single time, here are a few helpful tricks:
- Use good-quality cocoa powder. The flavor really depends on it — Dutch-processed cocoa gives a deeper, smoother taste.
- Don’t skip the butter. It helps create those caramelized, crispy edges that make these irresistible.
- Keep the pastry cold until you need it. Cold puff pastry puffs better in the oven.
- Use parchment paper. It prevents sticking and makes cleanup so easy.
- Dust right before serving. Powdered sugar can melt if sprinkled too early.
Variations You’ll Love
Once you’ve mastered the classic chocolate version, you can easily experiment with different flavors. Try these fun twists:
- Chocolate Cinnamon Rolls: Add ½ teaspoon of cinnamon to the filling for extra warmth.
- Nutella Swirls: Spread a thin layer of Nutella before rolling.
- Mocha Pinwheels: Add a teaspoon of instant coffee to the cocoa mixture.
- Double Chocolate: Sprinkle mini chocolate chips over the filling.
- Jam-Filled Delight: Add a light spread of raspberry or cherry jam before rolling — the tartness pairs beautifully with chocolate.
How to Store Them
If you somehow manage to have leftovers (which rarely happens in my kitchen), here’s how to store them:
- Room temperature: Store in an airtight container for up to 2 days.
- Reheat: Pop them in the oven at 350°F (175°C) for about 5 minutes to re-crisp.
- Freeze (before baking): You can also freeze the raw, sliced pinwheels on a tray, then store them in a freezer bag. Just bake straight from frozen, adding 2–3 extra minutes to the bake time.
Serving Ideas
These Chocolate Puff Pastry Pinwheels are delicious on their own, but you can elevate them even more:
- Serve with vanilla ice cream or whipped cream.
- Drizzle with melted chocolate or caramel sauce.
- Add a handful of fresh berries on the side for contrast.
- Make them mini-sized for dessert platters or parties.
They’re truly versatile — simple enough for a weekday treat, yet elegant enough to impress guests.
