I absolutely love Cheesy French Pinwheels! These delightful little treats combine the rich and creamy flavor of cheese with the buttery goodness of puff pastry. The way the cheese melts and oozes out of the layers of flaky pastry is simply irresistible.

Each bite is like a burst of savory goodness in your mouth, making them the perfect appetizer or snack for any occasion. Plus, they are so easy to make and always a hit with guests. Trust me, once you try these Cheesy French Pinwheels, you’ll be hooked!

Ingredients Needed for This Cheesy French Pinwheels Recipe

1 sheet of puff pastry, thawed (usually about 8 or 9 ounces)
1 cup of grated Gruyère cheese (you can substitute with Swiss cheese if needed)
1/2 cup of grated Parmesan cheese

2 tablespoons of unsalted butter, melted
1 tablespoon of fresh thyme leaves (or 1 teaspoon of dried thyme)
1 tablespoon of fresh rosemary leaves, finely chopped (or 1 teaspoon of dried rosemary)

1/2 teaspoon of garlic powder
Salt and pepper to taste
1 egg (for egg wash)

1 tablespoon of water (for egg wash)

These quantities are suitable for making about 12-15 pinwheels, perfect for serving 4-6 people as a snack or appetizer.

Instructions for Making Cheesy French Pinwheels

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Prepare the egg wash by beating the egg with 1 tablespoon of water in a small bowl. Set aside.
Roll out the puff pastry: On a lightly floured surface, roll out the puff pastry into a rectangle about 1/8 inch thick. Try to keep the shape as even as possible.
Add the cheese and herbs: Brush the surface of the pastry with the melted butter, then sprinkle evenly with the grated Gruyère, Parmesan, thyme, rosemary, and garlic powder. Season with a little salt and pepper to taste.

Roll up the pastry: Starting from one of the long edges, tightly roll up the pastry into a log. Once rolled, gently press the edge to seal.
Cut into pinwheels: Using a sharp knife, cut the log into slices about 1/2 inch thick. You should get about 12-15 slices.
Arrange on baking sheet: Place the slices cut side down on the prepared baking sheet, leaving some space between each pinwheel.

Apply egg wash: Brush the top of each pinwheel lightly with the egg wash. This will give them a nice golden color as they bake.
Bake: Bake in the preheated oven for 12-15 minutes, or until the pinwheels are puffed up and golden brown.
Cool and serve: Allow the pinwheels to cool on the baking sheet for a few minutes before transferring them to a serving platter. They can be enjoyed warm or at room temperature.

Tips for Perfecting the Recipe

Choose the Right Puff Pastry: For the best results, select a high-quality, all-butter puff pastry. The butter content in the pastry is what gives the pinwheels their delightful flakiness and rich flavor. If you’re using frozen puff pastry, make sure to thaw it in the refrigerator overnight or according to the package instructions for easy handling.

Rolling the Pastry: When rolling out the puff pastry, aim for a consistent thickness. This ensures that the pinwheels cook evenly. If the pastry becomes too soft or warm while you’re working with it, pop it in the fridge for a few minutes to firm up.

Cheese Variations: While Gruyère and Parmesan are recommended for their nutty and savory flavors, feel free to experiment with other cheeses. Sharp cheddar, Emmental, or even blue cheese can add interesting flavors to your pinwheels.

Herb Choices: Fresh herbs add a burst of flavor to the pinwheels, but if they’re not available, dried herbs are a good substitute. Just remember that dried herbs are more potent, so use them sparingly.

Seasoning: Don’t forget to season your pinwheels with salt and pepper. This enhances the flavors of the cheese and herbs. You can also add a pinch of nutmeg or cayenne pepper for an extra kick.

Cutting the Pinwheels: To get clean cuts, use a sharp knife and slice gently. If the pastry sticks to the knife, dipping the blade in flour before each cut can help.

Even Baking: Make sure to space the pinwheels evenly on the baking sheet to allow for proper air circulation. This helps them to bake evenly and become nicely golden brown.

Egg Wash: For a beautiful golden sheen, don’t skip the egg wash. It also helps to seal the edges of the pastry.

Serving Suggestions

As an Appetizer: Serve these cheesy French pinwheels as a sophisticated starter before a main course. They pair wonderfully with a crisp white wine or a light-bodied red wine.

With Soup or Salad: For a light lunch, pair the pinwheels with a fresh green salad or a bowl of your favorite soup. The pinwheels add a rich, savory component that complements the lightness of the salad or soup.

Breakfast or Brunch: These pinwheels can also make a delightful addition to a breakfast or brunch spread. Serve them alongside scrambled eggs, fresh fruit, and mimosas for a luxurious start to the day.

Party Platter: Arrange the pinwheels on a platter with an assortment of other finger foods for a party. They go well with olives, nuts, and sliced meats, creating a varied and attractive platter.

Storage Tips

Cooling Down: Let the pinwheels cool completely before storing them. This prevents condensation inside the storage container, which could make the pastry soggy.

Refrigerating: Store the pinwheels in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5-10 minutes until heated through and crispy.

Freezing: These pinwheels freeze well. Arrange the baked and cooled pinwheels on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months. Reheat from frozen, adding a few extra minutes to the baking time.

Frequently Asked Questions

Can I make these pinwheels ahead of time? Yes, you can prepare the pinwheels up to the point of baking, then cover and refrigerate them for a few hours before you need to bake them. Alternatively, you can freeze them before baking and add a few extra minutes to the bake time when you’re ready to serve.

Can I use store-bought grated cheese? While convenient, store-bought grated cheese often contains anti-caking agents that can affect the texture and melting quality of the cheese. For the best results, grate the cheese yourself from a block.

My puff pastry is cracking. What can I do? If the puff pastry cracks while you’re working with it, it might be too cold. Let it sit at room temperature for a few minutes until it becomes more pliable.

How do I prevent the pinwheels from unrolling while baking? The egg wash helps to seal the edges, but you can also press down gently on the swirls before baking to help them stick together.

Cheesy French Pinwheels

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Here's a delightful and cheesy French Pinwheel recipe that is sure to impress at your next gathering or provide a comforting snack at home.

Ingredients

1 sheet of puff pastry thawed (usually about 8 or 9 ounces)
1 cup of grated Gruyère cheese you can substitute with Swiss cheese if needed
1/2 cup of grated Parmesan cheese

2 tablespoons of unsalted butter melted
1 tablespoon of fresh thyme leaves or 1 teaspoon of dried thyme
1 tablespoon of fresh rosemary leaves finely chopped (or 1 teaspoon of dried rosemary)

1/2 teaspoon of garlic powder
Salt and pepper to taste
1 egg for egg wash

1 tablespoon of water for egg wash
These quantities are suitable for making about 12-15 pinwheels perfect for serving 4-6 people as a snack or appetizer.

Instructions

Instructions for Making Cheesy French Pinwheels

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Prepare the egg wash by beating the egg with 1 tablespoon of water in a small bowl. Set aside.
Roll out the puff pastry: On a lightly floured surface, roll out the puff pastry into a rectangle about 1/8 inch thick. Try to keep the shape as even as possible.

Add the cheese and herbs: Brush the surface of the pastry with the melted butter, then sprinkle evenly with the grated Gruyère, Parmesan, thyme, rosemary, and garlic powder. Season with a little salt and pepper to taste.
Roll up the pastry: Starting from one of the long edges, tightly roll up the pastry into a log. Once rolled, gently press the edge to seal.
Cut into pinwheels: Using a sharp knife, cut the log into slices about 1/2 inch thick. You should get about 12-15 slices.

Arrange on baking sheet: Place the slices cut side down on the prepared baking sheet, leaving some space between each pinwheel.
Apply egg wash: Brush the top of each pinwheel lightly with the egg wash. This will give them a nice golden color as they bake.
Bake: Bake in the preheated oven for 12-15 minutes, or until the pinwheels are puffed up and golden brown.

Cool and serve: Allow the pinwheels to cool on the baking sheet for a few minutes before transferring them to a serving platter. They can be enjoyed warm or at room temperature.