These German inspired puff pastry pinwheels, known as Flammkuchen Schnecken, are a delightful snack or appetizer that can be prepared in just a few minutes.
Whether it be for a special occasion or just a casual snack, these tasty bites are just amazing. From the flaky and buttery puff pastry to the savory, cheesy bacon filling, these pinwheels are sure to leave your guests wanting more.
If you love German-style appetizers, then don't miss out on these delicious Obatzda deviled eggs.
Ingredients & Substitutes
Flammkuchen puff pastry pinwheels are made with store-bought puff pastry and just a few other delicious ingredients.
Puff Pastry: Because it is more convenient, I usually buy frozen puff pastry for this recipe. But if you can make your own dough, that's even better. If you use frozen pastry, make sure to take it out of the freezer to thaw before working with it. This should be about 40 - 50 minutes, but check the defrosting time on the package instructions to be on the safe side.
Cream Cheese: Plain cream cheese is a good choice for this recipe, as its subtle flavor won't overpower the herbs de Provence. However, if you're looking for a different flavor profile, you can opt for flavored cream cheese instead. Try garlic or onion and chives for a delicious twist!
Sour Cream: Schmand is commonly used in Germany to make the Flammkuchen topping. As it is difficult to get overseas, sour cream, which can be found in almost any supermarket, is the best substitute and is used in this recipe.
Bacon: Bacon is a traditional Flammkuchen topping and one of the main ingredients in these pinwheels. However, ham or smoked salmon can be substituted and make wonderful variations of these little appetizer snacks.
Swiss Cheese: Adding cheese makes the pinwheels even more delicious. I use Swiss cheese, but feel free to add your favorite choice.
Green Onions: Instead of green onions, you can opt for red onions. They are a little stronger in flavor and add an additional touch of color to the dish.
Spices: I love to add herbs de Provence as a seasoning. But if you don´t like that taste, you can just omit it. Salt and pepper to your liking, and take into consideration that the bacon already adds some saltiness to the dish.
See recipe card for quantities.
Salmon: Instead of bacon add small pieces of smoked salmon to the filling. Smoked salmon is also a traditional topping for Flammkuchen.
Ham: All kinds of ham are a great choice for these pinwheels. I love smoked ham, like authentic Black Forest ham, but cooked pork or poultry ham is also a great variation.
You will these following kitchen utensils:
- cutting board
- cutting knife
- medium sized bowl
- dough roller
- baking pan
- parchment paper
Puff pastry pinwheels are best when served lukewarm. Leftovers can be stored for a couple of days in a plastic bag. Reheat them for 30 seconds in the microwave, or enjoy them cold.
Puff pastry appetizers are great for prepping ahead of time. You can prep them and refrigerate them for one day or freeze the filled rolls. When you're ready to bake, just defrost for 20 minutes, slice, and bake them for about 20 to 25 minutes.
How to Serve
These German style pinwheels make a wonderful addition to an appetizer buffet but can also be served as a main dish or snack with a German salad platter or just a simple side salad.
Puff Pastry Pinwheels - Flammkuchen Schnecken
- 1 package puff pastry 2-count, 17.3 oz. box
- 5 oz. bacon thick cut
- 8 oz. cream cheese room temperature
- ¾ cup sour cream
- 5 oz. Swiss cheese grated
- 4 green onions alternativ 1 small red onion
- ½ tbsp. herbs de Provence
- salt & pepper to taste
- 1 egg
- 1 tbsp. milk
- Remove the puff pastry from the freezer. (This should be about 30-40 minutes before you want to assemble the Flammkuchen pinwheels).
- Remove the puff pastry from the freezer. (This should be about 30–40 minutes before you want to assemble the Flammkuchen pinwheels.) In the meantime, preheat the oven to 375°F and line a baking sheet with parchment paper.
- Cut the bacon into small cubes. Wash the green onions and slice them finely, and grate the cheese.
- Add the bacon, cheese and green onions with the soft cream cheese, sour cream, and grated Swiss cheese to a medium-sized bowl.
- Separate the egg, add the egg white to the bowl, and set the egg yolk aside for the egg wash.
- Season with salt, pepper, and herbs de Provence and mix with a fork until all ingredients are well combined.
- Carefully unfold the puff pastry and slightly roll it out. Spread the filling evenly onto the pastry.
- Carefully roll the puff pastry up from the long side. Cut each roll into 12 pieces.
- Place the pieces on a baking sheet lined with parchment paper.
- To make the egg wash, whisk the egg yolk with a tablespoon of milk and brush the pinwheels on the tops and sides carefully.
- Bake in the preheated oven for about 15–19 minutes.