Herbed Cheese Pinwheels
Transform your next gathering into a gourmet experience with these irresistibly flaky Herbed Cheese Pinwheels. Crafted with buttery puff pastry and a rich, creamy filling of cream cheese, shredded Parmesan, and fresh herbs like parsley, chives, and dill, these savory bites are bursting with fresh flavors and delicate textures. The pinwheels are rolled, chilled for precision slicing, then baked to golden perfection, creating elegant spirals that are as beautiful as they are delicious. Easy to prepare in just 20 minutes, these crowd-pleasing appetizers are perfect for parties, brunch spreads, or as a snack to elevate your day. Don't miss the crispy, golden finish achieved with a quick egg wash—guaranteed to impress any guest!
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets (thawed)
- 225 grams cream cheese (softened)
- 50 grams shredded Parmesan cheese
- 2 tablespoons fresh parsley (finely chopped)
- 2 tablespoons fresh chives (finely chopped)
- 1 tablespoon fresh dill (finely chopped)
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 unit egg (for egg wash, beaten)
Instructions
Preheat your oven to 200°C (400°F) and line two baking sheets with parchment paper.
In a medium-sized bowl, combine the softened cream cheese, shredded Parmesan cheese, parsley, chives, dill, garlic powder, salt, and black pepper. Mix until smooth and well combined.
Lightly flour your work surface and roll out one puff pastry sheet to smooth out any creases.
Spread half of the herbed cheese mixture evenly over the entire sheet, leaving a 1 cm (1/2 inch) border around the edges.
Starting from one of the longer sides, roll the pastry tightly into a log. Repeat the process with the second puff pastry sheet and the remaining herbed cheese mixture.
Place the logs on a tray and refrigerate for 15 minutes to firm up, making them easier to slice.
After chilling, use a sharp knife to slice each log into 1 cm (1/2 inch) thick rounds and arrange them cut-side-up on the prepared baking sheets, leaving space between each pinwheel.
Brush the tops of the pinwheels lightly with the beaten egg to ensure a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the pinwheels are puffed and golden brown.
Remove from the oven and let cool for 5 minutes before serving.
Nutrition Facts
Calories |
1634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.1 g | 174% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 3280 mg | 143% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 9.9 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 844 mg | 65% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 494 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
