Cheesy French Pinwheels

Cheesy French Pinwheels are a delightful blend of flaky puff pastry, gooey cheese, and savory fillings rolled into bite-sized perfection.

These elegant yet easy appetizers are perfect for any occasion, from brunches to cocktail parties. With minimal prep and maximum flavor, they’re sure to impress your guests. Whether served warm from the oven or at room temperature, these pinwheels are irresistibly delicious!

Kitchen Equipment Needed

• Rolling pin
• Baking sheet
• Parchment paper
• Sharp knife or pizza cutter
• Pastry brush

Ingredients

• 1 sheet of puff pastry, thawed
• 1 cup (100g) shredded Gruyère cheese
• 1/2 cup (50g) shredded Parmesan cheese
• 1/4 cup (25g) finely chopped fresh parsley
• 1/4 cup (25g) finely chopped green onions
• 1 egg, beaten (for egg wash)
• 1 tsp Dijon mustard (optional)
• Salt and pepper to taste

Directions

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the Puff Pastry:
   Roll out the puff pastry sheet on a lightly floured surface into a rectangle, about 10×12 inches. If desired, spread a thin layer of Dijon mustard over the surface for extra flavor.
3. Add the Filling:
   Sprinkle the Gruyère and Parmesan cheese evenly over the pastry, leaving a small border around the edges. Top with the chopped parsley and green onions. Season lightly with salt and pepper.
4. Roll and Slice:
   Starting from one long edge, tightly roll the puff pastry into a log. Use a sharp knife or pizza cutter to slice the log into 1/2-inch thick pinwheels.
5. Brush with Egg Wash:
   Arrange the pinwheels on the prepared baking sheet, spacing them about 1 inch apart. Brush the tops and sides of each pinwheel with the beaten egg.
6. Bake:
   Bake for 15–18 minutes, or until the pinwheels are golden brown and puffed. Remove from the oven and let cool slightly before serving.

Prep Time

15 minutes

Cook Time

15–18 minutes

Total Time

30–33 minutes

Nutrition (Per Pinwheel, Makes 12)

• Calories: 120
• Protein: 4g
• Carbohydrates: 8g
• Fat: 8g

Expert Tips

• Cheese Options: Swap Gruyère with Swiss or sharp cheddar for a different flavor profile.
• Herb Variations: Add thyme or chives for extra depth of flavor.
• Make Ahead: Assemble the pinwheels, freeze them on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 2–3 minutes to the cook time.

FAQs

Can I use pre-grated cheese?
Yes, but freshly grated cheese melts better and has a richer flavor.

Can I make these dairy-free?
Use a dairy-free puff pastry and vegan cheese substitutes.

How do I prevent the pinwheels from unrolling?
Chill the rolled pastry log for 10–15 minutes before slicing to help it hold its shape.

Storing & Reheating

• Storage: Store leftover pinwheels in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in a 350°F (175°C) oven for 5–7 minutes to restore crispiness.

Substitutions & Variations

• Add Protein: Include thinly sliced ham, prosciutto, or cooked bacon for a heartier version.
• Spicy Twist: Sprinkle red pepper flakes for a hint of heat.
• Vegetarian: Add sautéed mushrooms or roasted bell peppers for a veggie-packed option.

Cheesy French Pinwheels

Cheesy French Pinwheels are a delightful blend of flaky puff pastry, gooey cheese, and savory fillings rolled into bite-sized perfection.

Print Recipe Pin Recipe

Equipment

• - Rolling pin
• - Baking sheet
• Parchment paper
• - Sharp knife or pizza cutter
• - Pastry brush

Ingredients

  

• - 1 sheet of puff pastry thawed
• - 1 cup 100g shredded Gruyère cheese
• - 1/2 cup 50g shredded Parmesan cheese
• - 1/4 cup 25g finely chopped fresh parsley
• - 1/4 cup 25g finely chopped green onions
• - 1 egg beaten (for egg wash)
• - 1 tsp Dijon mustard optional
• - Salt and pepper to taste

Instructions

 

• **Preheat the Oven:**
• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• **Prepare the Puff Pastry:**
• Roll out the puff pastry sheet on a lightly floured surface into a rectangle, about 10x12 inches. If desired, spread a thin layer of Dijon mustard over the surface for extra flavor.
• **Add the Filling:**
• Sprinkle the Gruyère and Parmesan cheese evenly over the pastry, leaving a small border around the edges. Top with the chopped parsley and green onions. Season lightly with salt and pepper.
• **Roll and Slice:**
• Starting from one long edge, tightly roll the puff pastry into a log. Use a sharp knife or pizza cutter to slice the log into 1/2-inch thick pinwheels.
• **Brush with Egg Wash:**
• Arrange the pinwheels on the prepared baking sheet, spacing them about 1 inch apart. Brush the tops and sides of each pinwheel with the beaten egg.
• **Bake:**
• Bake for 15–18 minutes, or until the pinwheels are golden brown and puffed. Remove from the oven and let cool slightly before serving.