Cheese Pinwheels
Our easy cheese pinwheels made with puff pastry, two cheeses, and roasted red peppers are such a delicious appetizer! These cute little pinwheels fly off the plate! These puff pastry pinwheels are high on my list of best hors d’oeuvres. They are simple, pretty on the plate, taste incredible, and are perfect for making in advance! In our recipe below, we spread puff pastry with Boursin cheese, add lots of parmesan, and top with roasted red pepper for sweetness and color. I love them so much, and based on how quickly these disappear at parties, I can tell you my friends and family love them, too. Serve these alongside other popular appetizers, like red pepper hummus, classic shrimp cocktail, and tomato bruschetta. Key Ingredients 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. I also use puff pastry to make quick and easy chocolate croissants, which would be the perfect way to use that leftover sheet. Cheese: I use two cheeses in these. First, something creamy like garlic and herb Boursin cheese (it’s so delicious). Goat cheese or even herbed cream cheese are good substitutes. Then, I sprinkle grated parmesan cheese over the filling. Pecorino cheese or even a sharp cheddar work, too. Roasted Red Peppers: People eat with their eyes, and rolling up chopped roasted red peppers makes these pinwheels so pretty and appetizing. I grab a few peppers from a jar of store-bought roasted peppers. You can use fresh diced red peppers if you don’t have them. In fact, can roll up just about anything. Think bacon, ham, caramelized onions, or different vegetables. Fresh Herbs: These are optional, but I love adding something fresh and green to the pinwheel filling. Fresh parsley or basil are excellent. Egg: So that the pinwheels bake up to be golden brown and pretty, we brush a little egg wash over them right before sliding them into the oven. It’s simple and made with beaten egg and water. 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. I also use puff pastry to make quick and easy chocolate croissants, which would be the perfect way to use that leftover sheet. Cheese: I use two cheeses in these. First, something creamy like garlic and herb Boursin cheese (it’s so delicious). Goat cheese or even herbed cream cheese are good substitutes. Then, I sprinkle grated parmesan cheese over the filling. Pecorino cheese or even a sharp cheddar work, too. Roasted Red Peppers: People eat with their eyes, and rolling up chopped roasted red peppers makes these pinwheels so pretty and appetizing. I grab a few peppers from a jar of store-bought roasted peppers. You can use fresh diced red peppers if you don’t have them. In fact, can roll up just about anything. Think bacon, ham, caramelized onions, or different vegetables. Fresh Herbs: These are optional, but I love adding something fresh and green to the pinwheel filling. Fresh parsley or basil are excellent. Egg: So that the pinwheels bake up to be golden brown and pretty, we brush a little egg wash over them right before sliding them into the oven. It’s simple and made with beaten egg and water. How to Make Cheese Pinwheels Once your puff pastry is thawed, this recipe goes very quickly. Unfold the sheet, roll lightly to flatten any creases, and then add the filing. You’ll spread the soft Boursin cheese over the whole sheet and then top with parmesan, chopped roasted peppers, and herbs. Roll the sheet up like a jelly roll, then slice it into your pinwheels. Place them onto a baking sheet, brush on some egg wash, and bake. They’ll take less than 20 minutes! Serve them hot or at room temperature. Cheese Pinwheels PREP 15 mins COOK 20 mins TOTAL 35 mins PREP 15 mins COOK 20 mins TOTAL 35 mins 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. Makes 20 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 1Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and set it aside. 2Beat the egg and water in a small bowl with a fork or whisk and set aside. 3Lightly 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). 4Brush 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. 5Starting at the side closest to you, roll the puff pastry up like a jelly roll. 6Cut into 20 slices, about 1/2 inch thick. A serrated bread knife works well for this. 7Place 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. 1Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and set it aside. 2Beat the egg and water in a small bowl with a fork or whisk and set aside. 3Lightly 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). 4Brush 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. 5Starting at the side closest to you, roll the puff pastry up like a jelly roll. 6Cut into 20 slices, about 1/2 inch thick. A serrated bread knife works well for this. 7Place 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. 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. Nutrition Per Serving Serving Size 1 pinwheel / Calories 93 / Total Fat 6.5g / Saturated Fat 1.8g / Cholesterol 13mg / Sodium 83.5mg / Carbohydrate 6g / Dietary Fiber 0.3g / Protein 2.7g AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Slow Cooker Chicken Meatballs Next Post: Green Chile Chicken Quesadillas