My cheesy garlic puff pastry rolls start with a sheet of puff pastry spread with garlic parsley butter, then layered with mozzarella and Parmesan. Rolling the pastry from the short side gives you six big, bakery-style spirals with plenty of flaky layers, and it works with gluten-free or regular puff pastry.
From Bite-Size Pinwheels to Big Garlic Bread Spirals
These rolls started with my puff pastry pinwheels. So many of you, both here on the blog and over on Instagram, made them and came back with amazing feedback that I wanted to create another savory version. This time I rolled the pastry from the short side, so instead of a tray of little appetizers, you get six big rolls.
The filling was an easy call. Anything garlic bread flavored is popular in our household, so I went with garlic butter, fresh parsley, Italian seasoning, and plenty of melty cheese.
Why the Short Side Makes Bigger Rolls
When you roll from the short side, the log ends up shorter and thicker, with more turns of pastry in each spiral. Cut into six pieces, that gives you tall rolls with visible layers all the way through. If you’re after something smaller for a party platter, my pumpkin puff pastry pull-aparts are the bite-size route.
A Few Ingredient Notes
A few quick notes on the ingredients that matter most. Find the full ingredient list and instructions in the recipe card below.
Keeping Your Spirals Tall and Flaky
- If the pastry turns soft or sticky while you spread the butter or roll the log, put it back in the fridge for a few minutes. Warm puff pastry smears when you slice it and won’t puff as high in the oven.
- A serrated knife and a gentle sawing motion help you cut the chilled log without squashing the spiral.
- Give the rolls the full 3 inches of space on the pan. Some cheese will escape and caramelize around the edges. Let it cool for a few minutes and it should release easily from the parchment.
- If the tops are browning faster than the centers are baking, loosely cover the rolls with foil for the last few minutes.
Where These Rolls Fit on the Table
- Serve alongside a bowl of creamy smoky chickpea soup for an easy fall dinner.
- Dip them in silken tofu ranch, which my kids love with these.
- Pair with Marry Me lasagna soup to lean all the way into the Italian flavors.
- Dunk them in warm marinara for a garlic bread moment.
- Set them out as a party appetizer next to a cheese board.
Storing and Reheating
These are best the day they’re baked, while the pastry is still crisp. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or air fryer for a few minutes to bring back the crisp edges, since the microwave will make the pastry soft.
More Tasty Puff Pastry Recipes
Cheesy Garlic Puff Pastry Rolls
Ingredients
- 1 sheet puff pastry thawed but still cold, gluten-free or regular
- 3 tablespoons salted butter softened
- 3 garlic cloves finely minced or grated
- 1 tablespoon fresh parsley finely chopped
- 1/2 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon milk of any kind for brushing
- Additional chopped parsley for garnish
Method
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- In a small bowl, mix the softened butter, garlic, parsley, and Italian seasoning until well combined.
- Unfold the puff pastry and gently roll it into an approximately 10 x 12-inch rectangle (if necessary).
- Spread the garlic butter evenly over the pastry, leaving a 1/2-inch border around the edges.
- Sprinkle the mozzarella and Parmesan evenly over the garlic butter. Gently press the cheese into the pastry to help keep it in place while rolling.
- Starting at one short side, roll the pastry into a snug log. Rolling from the short side creates a thicker spiral with more layers.
- Position the log seam-side down and refrigerate it for 15 minutes, or until firm enough to slice cleanly.
- Using a sharp knife, cut the chilled log into 6 equal rolls, each approximately 1 1/2 inches thick.
- Arrange the rolls cut-side up on the prepared baking sheet, leaving at least 3 inches between them. Gently press each roll down just enough to create a stable base without flattening the layers.
- Brush the exposed pastry lightly with milk.
- Bake for 20 to 23 minutes, or until the rolls are deeply golden, puffed, and fully baked through in the centers.
- Allow the rolls to cool on the pan for 5 minutes. Sprinkle with additional parsley and serve warm. Enjoy!
Notes
- Keep the puff pastry cold throughout the process. If it becomes soft or sticky, refrigerate it before continuing.
- A serrated knife can help cut through the chilled log without compressing the spiral.
- Some cheese may escape and caramelize around the rolls. Let it cool for a few minutes and it should release easily from the parchment.
- If the tops brown before the centers are fully baked, loosely cover the rolls with foil for the final few minutes.
- I like Sweet Loren’s or Dufour gluten-free puff pastry, but any gluten-free or regular puff pastry will work.
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
