Irresistible Pepper Jelly Air Fryer Pinwheels

Equipment

• Air fryer (basket or oven style)
• Rolling pin
• Parchment paper
• Serrated knife or unflavored dental floss (for clean slicing)
• Pastry brush
• Plastic cling wrap

Ingredients

The Pastry Base

• 1 sheet puff pastry (approx. 8 oz / 225 g), thawed according to package instructions but kept cold
• All-purpose flour , for dusting work surface

The Savory Sweet-Heat Filling

• 4 oz (115 g) cream cheese , softened to room temperature for easy spreading
• ⅓ cup (80 ml) red or green pepper jelly (use habanero jelly for extra kick, or jalapeño pepper jelly for moderate warmth)
• ¾ cup (75 g) sharp cheddar cheese , freshly shredded (or a blend of sharp cheddar and Monterey Jack)
• 4 slices thick-cut bacon , cooked crisp and finely crumbled (approx. ⅓ cup)
• 2 scallions (green onions) , trimmed and finely sliced

The Golden Glaze & Topping

• 1 large egg , beaten with 1 teaspoon water (egg wash)
• 1 tablespoon melted butter
• 1 tablespoon fresh chives or parsley , finely chopped for garnish
• Coarse flaky sea salt , a light pinch (optional)

Instructions

Step 1: Prep the Pastry Canvas

1. Lightly dust a clean counter or silicone baking mat with all-purpose flour. Unroll the chilled puff pastry sheet. Gently roll across the seam lines with a rolling pin until you form an even 10×12-inch rectangle. Keep the dough cool; if it becomes sticky or slack, pop it back into the refrigerator for 5 minutes.

Step 2: Layer the Filling

1. Base Layer: Using an offset spatula or the back of a spoon, gently spread the softened cream cheese across the entire pastry sheet, leaving a clean ½-inch border along the top edge.
2. Pepper Jelly Swirl: Dollop the pepper jelly across the cream cheese layer, then carefully spread it out. A marbled, even swirl works best.
3. Savory Crunch: Scatter the finely crumbled bacon and sliced scallions evenly over the jelly.
4. Cheese Blanket: Finish by sprinkling the shredded sharp cheddar cheese uniformly across the top.

Step 3: Roll, Seal, and Chill

1. Starting from the long edge closest to you, roll the pastry tightly upward into a snug, neat log.
2. Lightly dab the clean ½-inch top border with a wet finger and press firmly along the seam to seal.
3. Wrap the log snugly in plastic cling wrap.
4. Pro Tip: Place the rolled log into the freezer for 15–20 minutes (or refrigerator for 40 minutes). Chilling firms the fat in the puff pastry and solidifies the cream cheese, ensuring clean, round slices that do not squish or smear when cut.

Step 4: Slice and Brush

1. Unwrap the chilled pastry log. Trim off about ¼-inch from each end to discard uneven edges.
2. Using a sharp serrated knife in a gentle sawing motion—or looping a strand of clean dental floss around the log and pulling taut—slice the log into 16 even rounds (roughly ¾-inch thick each).
3. Whisk the egg and water together in a small bowl. Lightly brush the pastry exterior and top edges of each round with the egg wash to give them a glossy, deep golden finish.

Step 5: Air Fry to Crispy Perfection

1. Preheat your air fryer to 375°F (190°C) for 3 minutes.
2. Line the bottom of your air fryer basket with a perforated parchment paper sheet (or lightly coat the basket rack with olive oil spray).
3. Arrange the pinwheels in a single layer, spaced roughly 1 inch apart to allow hot air to circulate freely. Do not overcrowd; cook in 2 batches of 8 pinwheels each.
4. Cook at 375°F (190°C) for 8 to 10 minutes , checking at the 7-minute mark. The pastry should be puffed, deep golden-brown, and the cheese melted and bubbling with sticky caramelized edges.
5. Carefully remove the pinwheels with silicone-tipped tongs or a flat spatula and place them onto a wire cooling rack. Repeat with the second batch.

Step 6: Garnish and Serve

1. Brush the warm tops lightly with melted butter, sprinkle with chopped fresh chives or parsley, and let rest for 3 to 5 minutes so the melted cheese sets slightly before serving.

Nutrition

Calories: 148 kcal — · Protein: 3.6 g 7% · Fat: 10.2 g 13% · Carbohydrates: 10.5 g 4% Dietary · Saturated Fat: 4.8 g 24% · Fiber: 0.4 g 1% · Sugar: 4.1 g — · Sodium: 195 mg 8%