Sun-Dried Tomato and Cheese Pinwheels with Puff Pastry
These pinwheels are loaded with sun-dried tomatoes, feta, white cheddar, and fresh basil for a quick and ridiculously delicious appetizer! And thanks to the puff pastry, they are flaky, buttery, and a little crunchy. Even better, you can make them in advance for last-minute gatherings or parties. Serve these warm or at room temp, they're good no matter what!
Ingredients
- 2 cups shredded sharp white cheddar cheese gently packed (150 grams)
- 1 cup crumbled feta cheese (120 grams)
- 1 cup roughly chopped sun-dried tomatoes not in oil (100 grams)
- 4 teaspoons minced garlic (4 big cloves)
- 1/2 cup chopped fresh basil (25 grams)
- Kosher salt & freshly-ground black pepper to taste
- 2 sheets puff pastry preferably all-butter, thawed (520 grams)
- 1 egg
Equipment
- 2 thick sheet pans
- Parchment paper
- Rolling Pin
Instructions
- Preheat the oven to 400°F (204°C). Line two thick sheet pans with parchment paper.
- Combine the sharp white cheddar, feta cheese, sun-dried tomatoes, garlic, and basil in a medium bowl. Add a pinch of Kosher salt and black pepper, to taste.
- Next, roll one sheet of puff pastry into a 10x12-inch rectangle. Spread half of the filling over the puff pastry sheet, leaving a 1/4-inch gap on the edges. Starting with the long end towards you, tightly roll the puff pastry into a long log. Repeat with the remaining puff pastry sheet and filling.
- Freeze the pinwheel logs for about 20 minutes or refrigerate for 30-45 minutes. Once the logs are chilled and firm, use a sharp serrated knife to cut the logs into 1/2-inch slices. Line the pinwheels on the prepared sheet pans 2 inches apart. Refrigerate the remaining pinwheels for later.
- In a small bowl, whisk the egg with 1 Tablespoon (15 milliliters) of water to make an egg wash. Using a pastry brush, brush the pinwheels with the egg wash.
- Bake for 15-16 minutes until the pinwheels are flaky and golden-brown. Repeat with the remaining pinwheels and serve them warm or at room temperature. Enjoy!
Notes
Make sure to thaw the puff pastry before making this recipe! You can thaw it at room temp for about 30 minutes or overnight in the fridge.
Look for naturally sun-dried tomatoes, not the sun-dried tomatoes in oil. The ones in oil are too greasy for this recipe.
Always use freshly grated cheese! Not only does it taste better, but it melts better too. Pre-shredded cheese will clump up.
Make sure to seal the edge of the puff pastry when you roll it up. If it won't stick, you can use a little egg wash to help it stay together.
The pinwheels should be cold before you bake them. If they're too warm, they will melt apart instead of coming out golden brown and flaky.
If you are using thinner sheet pans, I recommend stacking two together. Otherwise, the bottoms can burn before the tops turn golden-brown.
Make-ahead directions: After you slice the pinwheels, place them on a sheet pan and freeze until solid, 2-3 hours. Then, pop them in a freezer bag and freeze for up to 3 months. No need to defrost before you bake! Just add another 1-2 minutes to the total cook time.
Serving: 1pinwheel, Calories: 82kcal, Carbohydrates: 6g, Protein: 2g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 6mg, Sodium: 89mg, Potassium: 85mg, Fiber: 0.3g, Sugar: 1g, Vitamin C: 1mg, Calcium: 39mg
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