Cream Cheese Herb Pinwheels
Cream Cheese Herb Pinwheels
Ingredients
For the Herb Cream Cheese Filling
- 8 ounces cream cheese, softened
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Pinwheels
- 1 puff pastry, sheet, thawed according to package directions
- 1 egg, beaten, for egg wash (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 2 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 3 min
- 6
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.
⏱️ 15 min
- 7
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.
⏱️ 5 min
- 8
If desired, brush the tops of the pinwheels with the beaten egg wash for a golden-brown finish.
⏱️ 1 min
- 9
Bake for 15-20 minutes, or until the pastry is puffed and golden brown. Serve warm or at room temperature.
⏱️ 20 min•🌡️ 400
Kitchen Tools
Nutrition Facts (per serving)
Cream Cheese Herb Pinwheels
Ingredients
For the Herb Cream Cheese Filling
- 8 ounces cream cheese, softened
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Pinwheels
- 1 puff pastry, sheet, thawed according to package directions
- 1 egg, beaten, for egg wash (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
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.
⏱️ 5 min - 3
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.
⏱️ 2 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 3 min - 6
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.
⏱️ 15 min - 7
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.
⏱️ 5 min - 8
If desired, brush the tops of the pinwheels with the beaten egg wash for a golden-brown finish.
⏱️ 1 min - 9
Bake for 15-20 minutes, or until the pastry is puffed and golden brown. Serve warm or at room temperature.
⏱️ 20 min•🌡️ 400