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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a medium bowl, combine the softened cream cheese, chopped chives, parsley, dill, minced garlic, salt, and black pepper. Mix until well combined and smooth.

Unroll the thawed puff pastry sheet onto a lightly floured surface or directly onto the parchment-lined baking sheet. If needed, gently roll it out slightly to a 10x12 inch rectangle.

Evenly spread the cream cheese herb mixture over the entire surface of the puff pastry, leaving a small 1/2 inch border on one of the longer edges.

Starting from the longer edge opposite the border, tightly roll the puff pastry into a log. Once rolled, gently pinch the seam to seal it.

Place the rolled log in the refrigerator for at least 15 minutes to firm up. This will make slicing easier and help maintain the pinwheel shape.

Remove the chilled log from the refrigerator. Using a sharp knife, slice the log into 1/2 inch thick rounds. Arrange the pinwheels cut-side up on the prepared baking sheet, leaving some space between each.

If desired, brush the tops of the pinwheels with the beaten egg wash for a golden-brown finish.

Bake for 15-20 minutes, or until the pastry is puffed and golden brown. Serve warm or at room temperature.


Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a medium bowl, combine the softened cream cheese, chopped chives, parsley, dill, minced garlic, salt, and black pepper. Mix until well combined and smooth.

Unroll the thawed puff pastry sheet onto a lightly floured surface or directly onto the parchment-lined baking sheet. If needed, gently roll it out slightly to a 10x12 inch rectangle.

Evenly spread the cream cheese herb mixture over the entire surface of the puff pastry, leaving a small 1/2 inch border on one of the longer edges.

Starting from the longer edge opposite the border, tightly roll the puff pastry into a log. Once rolled, gently pinch the seam to seal it.

Place the rolled log in the refrigerator for at least 15 minutes to firm up. This will make slicing easier and help maintain the pinwheel shape.

Remove the chilled log from the refrigerator. Using a sharp knife, slice the log into 1/2 inch thick rounds. Arrange the pinwheels cut-side up on the prepared baking sheet, leaving some space between each.

If desired, brush the tops of the pinwheels with the beaten egg wash for a golden-brown finish.

Bake for 15-20 minutes, or until the pastry is puffed and golden brown. Serve warm or at room temperature.
