Cheese Pinwheels

Appetizers are one of my favorite ways to introduce new flavor profiles. It is fun trying something new in a small bite. It allows you to be creative while playing it safe with dinner. Basically find an ingredient you want to sample and make it into an appetizer. For us that ingredient is Gruyere cheese. It sound interesting with its complex creamy and nutty flavor that changes with age. This led to Cheese Pinwheels with a blend of Gruyere cheese complemented by the sharp complex taste of Parmigiano Reggiani.

Jump to Recipe
Cheese Pinwheels Top View
Cheese Pinwheels

Pinwheel Appetizer

Cheese Pinwheels are a delicious appetizer with a bit of sharpness from the cheese and the Honey Dijon Mustard. Then add the bright flavor of freshly chopped basil and and mild onion flavor of chives. Better yet there are only a few ingredients, making them quick to make.

They are best enjoyed hot out of the oven while the flavors blend together. But if you have left overs do not throw them out! They can be reheated the next day in the microwave on a microwave safe plate lined with a paper towel for about 15 to 20 seconds.

Making the Cheese Pinwheels

Now let’s start making our Cheese Pinwheels! Remove one sheet of puff pastry from the freezer to start unthawing. Make a simple egg wash by mixing together one egg with one tablespoon water. In a small bowl mix together the cheese filling. Now we are ready to start rolling our pinwheels! Place a puff pastry sheet on a lightly floured work surface. Using a rolling pin carefully flatten out the creases. Brush the puff pastry with half of the egg wash. Reserve the remaining egg wash for the pinwheels. Evenly spread the cheese filling ingredients over the puff pastry to almost the end. Starting at the side closest to you, roll the pastry up like a jelly roll. Blend in the seam to keep them from bursting. 

Cut the Cheese Pinwheels roll into 15 slices. A serrated bread knife worked best for me when slicing through the dough. Carefully place the slices onto a baking sheet that has been lightly coated with a non-stick spray or lined with parchment paper.  Lightly brush pinwheel tops with remaining egg wash. Bake 14 to 18 minutes or until light golden brown. Check them a few minutes early since puff pastry dough burns easily. Serve warm or at room temperature. 

Recipe inspired from Fine Cooking Appetizers: 200 Recipes for Small Bites with Big Flavor

Thank You for Following Supper Plate

Pinterest
Instagram
Facebook

You May Also Enjoy

Pumpkin Dip with Cool Whip


Cheese Pinwheels

Appetizers are one of my favorite ways to introduce new flavor profiles. It is fun trying something new in a small bite. It allows you to be creative while playing it safe with dinner. Cheese Pinwheels are a wonderful blend of Gruyère Cheese, Parmigiano Reggiano, and fresh herbs!
Prep Time15 mins
Cook Time18 mins
Course: Appetizers
Cuisine: American
Keyword: Cheese Pinwheels
Servings: 15 servings
Calories: 86kcal
Author: Bernice

Ingredients

Egg Wash Ingredients

  • 1 egg
  • 1 tbsp Water

Cheese Filling Ingredients

  • 2 tbsp Honey Dijon mustard
  • 1 cup Gruyère Cheese shredded
  • 1/4 cup Parmigiano Reggiano finely grated
  • 1 tbsp Chives dried less if using fresh Chives
  • 1 tbsp Basil fresh

Pinwheel Ingredients

  • 1 sheet frozen puff pastry thawed and room temperature
  • Flour

Instructions

Oven Preparation

  • Preheat the oven to 375°F.
  • Prepare a cookie sheet with parchment paper or lightly coat with a non-stick spray.
  • Unfold and unthaw a Puff Pastry Sheet.

Egg Wash Preparation

  • Prepare the egg wash in a small bowl mixing with a fork.

Cheese Filling Preparation

  • Mix together the filling ingredients in a small bowl.

Pinwheel Preparation

  • Lightly flour a work surface and place the puff pastry on the work surface.
  • Using a rolling pin carefully flatten out the creases.
  • Do not let the puff pastry dough get too soft because it can be hard to work with requiring more flour on your board and hands. If it is too soft you may need to use your hands to flatten out the creases.
  • Brush the puff pastry with half of the egg wash. Reserve the remaining egg wash for the pinwheels.
  • Evenly spread the cheese filling ingredients over the puff pastry to almost the end.
  • Starting at the side closest to you, roll the pastry up like a jelly roll.
  • Blend in the seam to keep them from bursting.
  • Cut the roll into 15 slices. A serrated bread knife worked best for me when slicing through the dough.
  • Carefully place the slices onto a baking sheet that has been lightly coated with a non-stick spray or lined with parchment paper.
  • Lightly brush pinwheel tops with remaining egg wash.
  • Bake 14 to 18 minutes or until light golden brown. Check them a few minutes early since puff pastry dough burns easily.
  • Serve warm or at room temperature.

Notes

Calories are approximate based upon serving size.
Advertisements