Puff Pastry Swirls with Mushroom Walnut Filling are easy to make and extremely delicious. They are savory, slightly spicy, packed with umami and awesome textures. This recipe for Puff Pastry Swirls is my go-to recipe for parties and get-togethers, it’s a total crowd-pleaser.
I’m not exaggerating, but every single time I make these, someone asks for the recipe. It’s one of those dishes that disappears quickly, and people always go “wait, did you put this on your blog already?” So…here it finally is.
Puff Pastry Swirls with Mushroom Walnut Filling are savory, a little spicy, and packed with umami from the mushrooms, walnuts, and all the good stuff in the filling. The texture is also really great. Soft and flavorful inside, with that golden, flaky puff pastry on the outside.
What I like most about this recipe is that it’s pretty easy to make, and it’s very customizable. You just make a quick filling, spread it onto puff pastry, roll it up, slice, and bake. That’s it. It’s the kind of recipe that gives you a lot of payoff for not that much effort.
They’re perfect for sharing, easy to transport, and taste just as good warm as they do at room temperature. Basically everything you want in a party snack.
Puff Pastry Swirls with Mushroom Walnut Filling are…
- fully plant-based
- perfect for parties and get-togethers
- savory and full of umami
- crispy and flaky on the outside
- soft and flavorful inside
- easy to make
- great for meal prep
- customizable
- a real crowd-pleaser
How to make Puff Pastry Swirls with Mushroom Walnut Filling
Start by adding onion, garlic, chili, walnuts, and mushrooms to a food processor, and pulse until everything is finely minced. Cook this mixture in a pan with a bit of oil and vegan butter until softened and slightly browned.
Add soy sauce, tomato paste, paprika paste, gochujang, balsamic vinegar, maple syrup, red wine, marmite, and all the spices. Let everything cook down until the mixture becomes thick, rich, and not watery. Taste and adjust seasoning if needed. If it feels too dry, add a splash of liquid, or if it’s too wet, let it cook a bit longer. Let the filling cool slightly before using.
If you’re adding vegan cheese, mix it in at this stage. Just a quick note: depending on the brand, some vegan cheeses can be quite oily and may melt into the filling, making it a bit softer or more runny. That’s totally fine and still delicious, just something to keep in mind.
Roll out your puff pastry, spread the filling evenly on top, then roll it up into a log. Slice into even pieces, place them on a baking tray, and bake until golden and crispy. Let them cool slightly before serving.
How to serve Puff Pastry Swirls
These vegan Puff Pastry Swirls make a great snack or appetizer, and you can also serve these for breakfast or brunch. You can also have these babies for lunch or dinner with some veggie sticks or a big salad on the side. They are delicious both warm and at room temperature.
They are especially good with a delicious dipping sauce. Tzatziki, aioli, guacamole or pesto are my favorites.
Customize it the way you like it!
There are so many ways to customize these Puff Pastry Swirls! Choose extra flavorful mushrooms like shiitake or porcini for the best result, or keep it simple with button mushrooms. You can also use almonds, sunflower seeds, cashews, or pistachios, if you don’t like walnuts.
You can add extra veggies to the mix: grated carrots, chopped celery, tomatoes or bell pepper are all great here. You can also add some kale or spinach to the mix for extra nutrients and color.
As always, you can also totally play around with the seasoning here. Simply skip any ingredient you don’t have on hand, or add extras like fresh herbs, miso paste, cumin, fermented tofu, or bbq sauce.
You can also turn this recipe into a tart (just skip the rolling) with extra cheese on top, little cups (use a muffin tin), or hand pies.
More vegan appetizers and snacks:
- Seedy Pretzel Bites with Pink Mustard Dip
- Pumpkin Crostini with Sage Cream Cheese & Spinach
- White Bean Almond Dip
- Vegan Cucumber & Caviar Bites
- Loaded Olive Oil Dip
- Jalapeño Popper Roll Ups
- Skordalia – Greek Potato & Garlic Dip
- Vegan Hungarian Cheese Spread
Puff Pastry Swirls with Mushroom Walnut Filling
- Total Time: 1 hour
- Yield: 16 swirls 1x
Ingredients
- 1 sheet puff pastry (10 oz/280 g)
- 1 onion
- 1 cup/100 g walnuts
- 9 oz/250 g mushrooms
- 4–5 cloves of garlic
- 1 chili
- 1 tbsp vegan butter
- 1 tbsp vegetable oil
- 4 tbsp soy sauce
- 4 tbsp tomato paste
- 2 tbsp paprika paste
- 2 tbsp gochujang
- 4 tbsp red wine (or vegetable broth)
- 1.5 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp marmite
- 1.5 tsp sweet paprika powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp dried parsley
- 1/2 tsp dried rosemary
- 1/2 tsp smoked paprika
- 1/4 tsp ground coriander
- 1/4 tsp MSG
- 3.5 oz/100 g grated vegan cheese (optional)
- salt, pepper
Get Recipe Ingredients
Instructions
- Peel onion and garlic, and deseed chili. Add to a food processor together with walnuts and mushrooms, and process until everything is finely minced. Work in batches, if you’ve got a smaller food processor.
- Heat up a large pan over medium-high heat and add vegan butter and oil. Once pan is hot, add onion-walnut-mushroom mixture.
- Cook for 10 minutes, stirring occasionally, until veggies are cooked, and slightly browned at parts.
- Add soy sauce, red wine, tomato paste, paprika paste, gochujang, balsamic vinegar, maple syrup, marmite, and all the spices, and cook for 5 more minutes, until the liquid is cooked off. Stir the mixture occasionally, so nothing burns down.
- Taste, and adjust seasoning if needed. You want the mixture to be thick and creamy and not runny, but you also don’t want it to be too dry. If the mixture is too dry, simply add a little bit more wine or vegetable broth. And if the mixture is too thin, cook it for 2-3 more minutes on high heat, until it thickens. Mix in shredded vegan cheese, if using. Let mixture cool before the next step.
- Preheat oven to 350°F/180°C. Roll out puff pastry. If you have frozen puff pastry, simply roll it out into a large rectangle, about 40 x 25 cm or 15 x 10 inch.
- Spread the cooked walnut-mushroom mixture evenly over the whole puff pastry sheet, leaving 1 inch/2 cm border on the top. Brush that part with a little bit of plant milk.
- Starting at the long side, roll the puff pastry into a log. You want the log to be tight without air gaps, but it shouldn’t be too tight, otherwise the filling can come out.
- Cut the log into 16 even slices, and place the slices on a baking sheet, leaving a little place between them.
- Bake for 18-20 minutes, or until golden brown. Let them cool slightly. Serve warm or at room temperature. Enjoy!
- Prep Time: 25 minutes
- Cook Time: 35 minutes
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