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Cheese Pinwheels

Cheese pinwheels are flaky, buttery pastries filled with gooey, melted cheese and herbs, rolled into a spiral shape. They are baked until golden and crispy on top, with layers of tender pastry and cheesy center that are perfect for sharing or enjoying as a comforting snack. The process involves simple hand-rolling, filling, and baking to achieve a rustic, imperfect charm.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course
Cuisine: European
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour preferably soft flour for tenderness
  • 1/2 cup cold unsalted butter diced finely for flaky layers
  • 1/4 cup ice water add gradually until dough comes together
  • 1 cup sharp cheddar cheese grated for melting and flavor
  • 4 oz cream cheese softened for easy mixing
  • 1 tablespoon fresh thyme or parsley finely chopped, optional
  • 1 egg egg beaten for egg wash
  • 1/2 teaspoon salt for dough and filling
  • pepper to taste black pepper for seasoning

Equipment

  • Mixing bowl
  • Pastry cutter or fork
  • Rolling pin
  • Plastic wrap
  • Sharp knife
  • Baking sheet
  • Parchment paper
  • Pastry brush

Method
 

  1. Mix the flour and salt in a large bowl, then cut in the cold butter until the mixture resembles coarse crumbs.
  2. Gradually add ice water, a tablespoon at a time, mixing gently until the dough just comes together and feels soft but not sticky.
  3. Divide the dough into two equal disks, wrap each tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes to relax the gluten and firm up the butter.
  4. Meanwhile, combine the grated cheese, softened cream cheese, and chopped herbs in a bowl; season with salt and pepper, then mix until smooth.
  5. Remove one dough disk from the fridge and place on a lightly floured surface; roll into a rectangle about 25x30 cm (10x12 inches), approximately 3 mm thick.
  6. Spread half of the cheese filling evenly over the dough, leaving a small border around the edges.
  7. Carefully roll the dough tightly from the longer side into a log, pinching the seam to seal.
  8. Use a sharp knife to cut the log into 1.5-2 cm (0.6-0.8 inch) thick slices, creating the pinwheel shape.
  9. Place the slices cut side up on a baking sheet lined with parchment paper, spacing them slightly apart.
  10. Brush the tops with the beaten egg to give a shiny, golden crust, then bake in a preheated oven at 190°C (375°F) for 15-20 minutes, until puffed and golden brown.
  11. Remove from the oven and let the pinwheels rest for 5 minutes to set the cheese. Serve warm and enjoy the flaky, cheesy layers with a crispy finish.

Notes

Ensure the butter is very cold for flaky layers. Chill the dough thoroughly before rolling. Use a sharp knife for clean cuts. Bake until deeply golden for the best flavor and texture.