Cheese Pinwheels
- PREP 15min
- COOK 20min
- TOTAL 35min
These easy pinwheels are the perfect appetizer or hors d’oeuvres! We use store-bought puff pastry, which makes them so easy! You will need thawed puff pastry, so leave it overnight in the fridge or on the counter for about 1 hour before making the pinwheels.
You Will Need
1 sheet frozen puff pastry, thawed
1 large egg
1 tablespoon water
1/2 cup garlic and herb spreadable cheese, such as Boursin
1/4 cup grated Parmigiano-Reggiano cheese
1/2 cup roasted red peppers, chopped
2 tablespoons chopped fresh parsley or basil
Directions
Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and set it aside.
Beat the egg and water in a small bowl with a fork or whisk and set aside.
Lightly flour your work surface. Unfold the pastry sheet, then lightly dust the top with flour. Use a rolling pin to roll lightly so the creases are flattened out (you don’t want to make the square much bigger).
Brush the square of pastry with egg wash. Evenly spread with the 1/2 cup of garlic and herb cheese, then sprinkle with the Parmigiano-Reggiano, peppers, and herbs.
Starting at the side closest to you, roll the puff pastry up like a jelly roll.
Cut into 20 slices, about 1/2 inch thick. A serrated bread knife works well for this.
Place pinwheel slices onto the baking sheet. Then, lightly brush the tops with egg wash. Bake for 14 to 18 minutes or until light golden brown. Serve warm or at room temperature.
Adam and Joanne's Tips
- Puff pastry: Use 1 sheet of frozen puff pastry, thawed. A standard box usually contains 2 sheets. I used Pepperidge Farm in the photos, but any brand will work! I thaw my puff pastry sheet in the fridge overnight. You can also thaw it on the counter. It should be ready in about 1 hour.
- Nutrition facts provided are estimates.