Cheese Puff Pastry Pinwheels

Equipment

• Large baking sheet / Cookie sheet
• Parchment paper
• Small mixing bowl
• Offset spatula or butter knife
• Chef’s knife, serrated knife, or clean dental floss
• Pastry brush

Ingredients

Main Components

• 1 sheet (approx. 250g / 9 oz) Commercial puff pastry, thawed overnight in the fridge
• 115g (4 oz) Cream cheese, softened to room temperature
• 100g (1 cup) Sharp cheddar cheese, freshly shredded
• 50g (1/2 cup) Low-moisture mozzarella, shredded
• 30g (1/3 cup) Parmigiano-Reggiano, finely grated
• 2 cloves Garlic, finely minced
• 2 tbsp Fresh parsley, finely chopped
• 1 tbsp Fresh chives or green onions, finely chopped
• 1/2 tsp Italian seasoning or dried oregano
• 1/4 tsp Red pepper flakes (optional, for gentle heat)
• 1/4 tsp Fine sea salt
• 1/4 tsp Black pepper, freshly cracked

Egg Wash & Finishing Topping

• 1 large Egg
• 1 tbsp Whole milk or water
• 1 tbsp Everything bagel seasoning or toasted sesame seeds

Instructions

Step 1: Prepare the Herb & Cheese Filling

1. Place the softened cream cheese in a small bowl. Use a spatula to beat until smooth.
2. Stir in the minced garlic, chopped parsley, chives, Italian seasoning, red pepper flakes, sea salt, and black pepper.
3. Fold in the shredded cheddar, mozzarella, and grated Parmigiano-Reggiano until evenly distributed into a thick spreadable paste.

Step 2: Assemble and Roll

1. Unroll the thawed puff pastry sheet onto a sheet of parchment paper or a lightly floured surface.
2. If using a folded dough sheet, gently smooth the seams with a rolling pin to create an even $10 \times 12$ -inch rectangle.
3. Using an offset spatula, spread the cheese mixture evenly across the pastry, leaving a 1/2-inch bare border along the top long edge.
4. Starting from the long edge nearest to you, roll the pastry tightly into a neat log, finishing with the seam side facing down.
5. Wrap the log tightly in plastic wrap and chill in the refrigerator for 20 minutes (or freezer for 10 minutes). Chilling re-solidifies the butter in the pastry layers, ensuring maximum rise and crispiness in the oven.

Step 3: Slice and Bake

1. Preheat your oven to High Heat ( $400^\circ\text{F} / 200^\circ\text{C}$ ) and line a large baking sheet with fresh parchment paper.
2. Remove the chilled log from the fridge. Cut into 1/2 to 3/4-inch slices using a sharp serrated knife or unflavored dental floss (slide floss underneath, cross over top, and pull taut).
3. Lay the pinwheels flat on the baking tray, leaving at least 1 inch of space between each slice.
4. Whisk the egg and milk together in a small cup. Lightly brush the tops and outer edges of each pinwheel.
5. Sprinkle everything bagel seasoning or sesame seeds over the top.

Step 4: High-Heat Baking

1. Bake on the center oven rack at $400^\circ\text{F}$ ( $200^\circ\text{C}$ ) for 18 to 22 minutes , until the pastry is puffed, golden brown, and the cheese center is melted and bubbling.
2. Allow the pinwheels to rest on the tray for 5 minutes before transferring to a wire rack or platter. Serve warm.

Nutrition

Calories: 120 kcal — · Protein: 3.3 g 7% · Fat: 8.8 g 11% · Carbohydrates: 7.4 g 3% Dietary · Saturated Fat: 4.4 g 22% · Fiber: 0.4 g 1% · Sugar: 0.5 g — · Sodium: 150 mg 7%