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!
Keyword: Cheese Pinwheels
Egg Wash Ingredients
Cheese Filling Ingredients
2tbspHoney Dijon mustard
1/4cupParmigiano Reggianofinely grated
1tbspChivesdried less if using fresh Chives
1Sheet Frozen Puff Pastrythawed and room temperature
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.
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.