Puff Pastry Pinwheels

Equipment

• Sheet pan / Baking tray
• Parchment paper
• Small mixing bowl
• Offset spatula or butter knife
• Sharp chef’s knife or serrated knife (or clean dental floss for precise slicing)
• Pastry brush

Ingredients

Main Components

• 1 sheet (approx. 250g / 9 oz) Puff Pastry, thawed but cold
• 115g (4 oz) Cream cheese, softened to room temperature
• 100g (1 cup) Sharp cheddar cheese, freshly shredded
• 30g (1/3 cup) Parmesan cheese, finely grated
• 2 cloves Garlic, finely minced
• 2 tbsp Fresh parsley, finely chopped
• 1 tbsp Fresh chives, finely chopped
• 1/2 tsp Dried oregano or Italian seasoning
• 1/4 tsp Red pepper flakes (optional, for mild warmth)
• 1/4 tsp Black pepper, freshly cracked
• 1/4 tsp Fine sea salt

For the Egg Wash & Topping

• 1 large Egg
• 1 tbsp Water
• 1 tbsp Sesame seeds or Everything Bagel Seasoning (optional)

Instructions

Step 1: Prepare the Filling Mixture

1. In a small mixing bowl, combine the softened cream cheese, minced garlic, parsley, chives, dried oregano, red pepper flakes, salt, and black pepper.
2. Stir thoroughly with a spatula until smooth and uniform.
3. Fold in the shredded sharp cheddar cheese and finely grated parmesan cheese until evenly distributed.

Step 2: Assemble and Roll

1. Unroll the cold puff pastry sheet onto a lightly floured surface or parchment paper. If using a folded sheet, gently roll it with a rolling pin to smooth out the creases into a flat rectangle (roughly $10 \times 12$ inches).
2. Spread the cream cheese and herb filling evenly across the entire surface of the pastry using an offset spatula, leaving a 1/2-inch border along the top long edge.
3. Starting from the long edge closest to you, roll the pastry sheet tightly into a log, finishing seam-side down.
4. Wrap the log tightly in plastic wrap and transfer it to the refrigerator for 20 minutes (or freezer for 10 minutes). Chilling keeps the butter firm, ensuring maximum layer separation and crispness during baking.

Step 3: Slice and Bake

1. Preheat your oven to $400^\circ\text{F}$ ( $200^\circ\text{C}$ ) and line a large baking tray with parchment paper.
2. Remove the chilled log from the refrigerator. Using a sharp serrated knife or unflavored dental floss, cut the log into equal slices approximately 1/2 to 3/4-inch thick.
3. Lay each pinwheel flat on the prepared baking tray, leaving at least 1 inch of space between slices.
4. Whisk the egg and 1 tablespoon of water together in a small cup. Lightly brush the top and edges of each pinwheel with the egg wash.
5. Sprinkle with sesame seeds or Everything Bagel Seasoning if desired.

Step 4: Bake to Perfection

1. Place the baking tray on the center rack of the oven.
2. Bake at $400^\circ\text{F}$ ( $200^\circ\text{C}$ ) for 18 to 22 minutes , or until the puff pastry is puffed, crisp, and deep golden-brown.
3. Remove from the oven and allow the pinwheels to cool on the tray for 5 minutes before serving warm.

Nutrition

Calories: 115 kcal — · Protein: 3.1 g 6% · Fat: 8.5 g 11% · Carbohydrates: 7.2 g 3% Dietary · Saturated Fat: 4.2 g 21% · Fiber: 0.4 g 1% · Sugar: 0.5 g — · Sodium: 145 mg 6%