Description
These delightful pinwheels feature a flaky puff pastry crust filled with creamy, cheesy goodness and a hint of zesty jalapeño. They are the perfect crowd-pleasing appetizer for any gathering.
Ingredients
Scale
- 2 sheets (17.3 oz total) frozen puff pastry, thawed
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup finely diced fresh or jarred jalapeños (seeds removed for less heat)
- 1/2 cup cooked and crumbled bacon bits (optional)
- 1 large egg, whisked with 1 tbsp water (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, unroll one sheet of puff pastry. Roll it slightly to a 10×12-inch rectangle.
- In a medium bowl, combine softened cream cheese, cheddar, Monterey Jack, diced jalapeños, and bacon bits (if using). Mix until well combined.
- Spread half of the cream cheese mixture evenly over the puff pastry, leaving a 1/2-inch border on one long edge.
- Carefully roll the puff pastry tightly from the long edge opposite the border, forming a log. Pinch the seam to seal.
- Using a very sharp knife, slice the log into 1/2 to 3/4-inch thick pinwheels.
- Arrange pinwheels cut-side up on the prepared baking sheets, leaving space between them.
- Brush the tops of the pinwheels with the egg wash.
- Bake for 15-20 minutes, or until puffed, golden brown, and the filling is bubbly.
- Repeat with the second sheet of puff pastry and remaining filling.
- Let cool slightly before serving warm.
- Prep Time: 15 mins
- Cook Time: 20 mins