Description
Crispy, golden puff pastry pinwheels filled with creamy cheese and sweet-spicy pepper jelly — the perfect bite-sized appetizer that combines rich, tangy, and fiery flavors in every swirl.
Ingredients
- 1 sheet puff pastry, thawed
- 4 oz (115g) cream cheese, softened
- 1/3 cup (80ml) red pepper jelly
- 1/2 cup (60g) shredded cheddar cheese
- 1/4 tsp crushed red pepper flakes (optional, for extra heat)
- 1 egg, beaten (for egg wash)
- 1 tsp fresh thyme or parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, unfold puff pastry and gently roll it out to smooth the creases.
- Spread softened cream cheese evenly over the pastry, leaving a 1/2-inch border around the edges.
- Spoon pepper jelly over the cream cheese and spread gently. Sprinkle shredded cheddar and red pepper flakes evenly on top.
- Starting from one long side, tightly roll the pastry into a log. Place seam-side down and refrigerate for 10–15 minutes to firm up for easier slicing.
- Using a sharp knife, slice into 1/2-inch rounds and place on the prepared baking sheet about 1 inch apart.
- Brush tops lightly with beaten egg.
- Bake for 15–18 minutes or until golden brown and puffed.
- Remove from oven and let cool slightly. Garnish with chopped herbs before serving warm.
Notes
- Use any pepper jelly you prefer — red, green, or jalapeño for different levels of heat.
- These can be assembled ahead, refrigerated, and baked just before serving.
- Try adding a slice of prosciutto or bacon for a savory variation.
- Serve as a holiday appetizer, brunch snack, or elegant party finger food.
- Prep Time: 10 mins
- Cook Time: 18 mins
- Category: Appetizer
- Method: Baking
- Cuisine: Southern