Ingredients
4 oz. cream cheese, room temperature
4 oz. crumbled feta
1 tbsp. chopped fresh parsley
1 tsp. garlic powder
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
8 oz. frozen puff pastry, thawed
3/4 c. chopped grape tomatoes
1 c. shredded mozzarella
Preparation
Step 1In a medium bowl, combine cream cheese, feta, parsley, garlic powder, salt, and pepper.Step 2Spread cream cheese mixture across puff pastry to the edges. Top with tomatoes, then sprinkle with mozzarella. Starting from bottom edge, tuck and roll pastry away from you to form a log. Transfer log to a baking sheet and freeze until cold, about 20 minutes.Step 3Preheat oven to 400°. Cut log into 16 (1/2"-thick) pieces. Transfer to a parchment-lined baking sheet.Step 4Bake pinwheels until golden brown and puffy, 15 to 20 minutes. Let cool slightly before serving.
You probably have some or all of the ingredients at home, and if you don’t, they’re a hop and a skip away at the market. We love using buttery pastry, like for brie, asparagus, and prosciutto bundles and Napoleon cake—things that will go in seconds!What are pinwheels made with?Anything soft, creamy, shredded, or diced small is the answer. You can make ham and cheese pinwheels or French dip pinwheels. This recipe has a base of cream cheese, briny feta, and pungent garlic powder layered with bits of fresh tomato and shredded mozzarella.How do you roll pinwheels?Once you’ve spread the filling in an even layer, start from the bottom edge closest to you and roll into a tight log away from you. Freeze the log to make cutting the slices a bit easier.How to store them?Best option: refrigerating them in an airtight container since they’re filled with lots of dairy. Before serving, toast the pinwheels to bring them back to life. Did you try this recipe? Let us know how it went in the comments below!
