Cheddar & Chive Pinwheels
We love complex recipes just as much as the next foodie-slash-home-cook, but we also have a soft spot for recipes that are simple and packed with flavor. These Cheddar & Chive Pinwheels are the perfect easy-to-make appetizer option. Made with puff pastry, these pinwheels are flaky, cheesy, peppery, and super tasty!
While we’d love to say that we make our own puff pastry for these pinwheels, that would be a lie, so we won’t say that. No, these little babies are made with store bought puff pastry, making this snack almost embarrassingly easy to put together.
Ingredients for the Cheddar & Chive Pinwheels
While we’d love to say that we make our own puff pastry for these pinwheels, that would be a lie, so we won’t say that. No, these little babies are made with store bought puff pastry, making this snack almost embarrassingly easy to put together.
Like some of you, we like to keep puff pastry in our freezer whenever possible so that we can whip up easy appetizers, hand pies, or pizzas whenever a craving strikes.
- Puff pastry – any store bought version is fine. No need to make your own, unless you want to !
- Whipped cream cheese – we like using the whipped version because it’s much easier to spread on the puff pastry.
- Chives – these provide a nice subtle onion flavor.
- Shredded cheddar cheese – you can use mild, medium, or sharp in these pinwheels.
- Cracked black pepper – freshly cracked black pepper goes really well with the cheddar cheese and provides a nice flavor to the pinwheels.
Making the Pinwheels
To make the Cheddar & Chive Pinwheels, do the following:
Preheat the oven to 400°F and line a baking sheet with parchment paper. Place both puff pastry sheets onto a lightly floured surface and roll each one out slightly, into about a 10 x 12 inch rectangle.
Spread cream cheese onto the surface of one of the puff pastry sheets, covering it in a light, thin layer. Sprinkle the chives on top of the cream cheese, then cover with 1 ¼ cup shredded cheddar. Distribute about 3/4 tsp black pepper on top of the cheddar. Lay the second pastry sheet on top of the cheese-covered puff pastry and lightly press down to stick.
Using a pizza cutter or sharp knife, cut 12 strips (1 inch wide) of the layered puff pastry, cutting parallel to the shorter edge. Roll up each strip into a pinwheel shape and place flat-side-down onto the baking sheet. Brush with egg wash, sprinkle each pinwheel with some of the remaining cheddar, and top with more cracked black pepper (about 1/4 tsp).
Bake for 20-25 minutes or until golden brown, puffed, and cooked through. Serve with extra chives, if desired.
Want more Appetizer Recipes? Check these out!
Cheddar & Chive Pinwheels
Ingredients
- 2 sheets puff pastry, thawed
- ½ cup whipped cream cheese, heaping
- 2 tbsp diced chives
- 1 ½ cup shredded cheddar cheese, divided
- 1 tsp cracked black pepper, divided (plus more, if desired)
- Egg wash, 1 egg mixed with splash of water
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment paper.
- Place one of the puff pastry sheets onto a lightly floured surface. Sprinkle a little flour on top and roll it out slightly (we like ours to be about 10 x 13 inches).
- Spread cream cheese onto the surface of the puff pastry, covering it in a light, thin layer.
- Sprinkle the chives on top of the cream cheese, then cover with about 1 ¼ cup shredded cheddar. Crack a generous amount of black pepper on top of the cheddar.
- Place the other puff pastry sheet onto the counter and roll out the same way as before, making sure it is the same size as the first sheet. Lay this second sheet of pastry on top of the cheese-covered puff pastry and lightly press down so that it sticks.
- Using a pizza cutter or sharp knife, cut strips of the stuffed puff pastry, cutting parallel to the shorter edge.
- Roll up each strip into a pinwheel shape and place flat-side-down onto the prepared parchment. Brush with egg wash, sprinkle each pinwheel with some of the remaining cheddar, and top with more cracked black pepper. Bake for 20-25 minutes or until golden brown, puffed, and cooked through.
- Serve with extra chives, if desired.
