Introduction
These flaky puff pastry pinwheels are buttery, crispy, and packed with cheesy, herby goodness. They’re elegant enough for guests but easy enough for a last-minute appetizer. Best part? You can prep them ahead and bake when needed—dangerously convenient.
Ingredients
- 1 sheet puff pastry (thawed if frozen)
- 1 cup shredded cheese (Gruyère, cheddar, mozzarella, or a mix)
- 2 tablespoons cream cheese (softened)
- 1 tablespoon Dijon mustard (optional but recommended)
- 1 tablespoon fresh parsley or chives (finely chopped)
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- 1 egg (beaten, for egg wash)
- Optional add-ins:
- Cooked bacon bits
- Sun-dried tomatoes
- Spinach (finely chopped and squeezed dry)
Method
Preparation • Rolling • Baking
Instructions
- Preheat & Prepare
Preheat your oven to 200°C / 400°F. Line a baking sheet with parchment paper. - Roll the Pastry
Lightly flour your surface and roll the puff pastry into a rectangle, about ¼ inch thick. - Spread the Base
Spread the cream cheese evenly over the pastry, followed by the Dijon mustard if using. - Add the Filling
Sprinkle the shredded cheese evenly over the pastry. Add herbs, garlic powder, salt, pepper, and any optional fillings you like. - Roll & Chill
Starting from the long side, roll the pastry tightly into a log.
Chill in the fridge for 15–20 minutes (this helps with clean slicing). - Slice & Arrange
Cut into 1–1.5 cm (½ inch) slices and place flat on the baking sheet. - Egg Wash
Brush the tops lightly with beaten egg for a golden finish. - Bake
Bake for 18–22 minutes, or until puffed, golden, and crisp. - Cool Slightly & Serve
Let cool for a few minutes—then watch them vanish.