If there is one snack that disappears within minutes of hitting the table, it’s the savory pinwheel. There’s something about the combination of flaky, buttery puff pastry and salty, melted fillings that people just can’t resist.
Whether you’re hosting a game night, a holiday brunch, or just looking for a fancy-looking (but secretly easy) snack for a Tuesday, these Bacon and Cheese Puff Pastry Pinwheels are your new best friend.
Why You’ll Love These
- Minimal Ingredients: You likely have most of these in your fridge already.
- The “Crunch” Factor: Using puff pastry ensures a light, airy texture that crackers just can’t beat.
- Perfectly Portable: They are the ultimate finger food—no forks required.
What You’ll Need
To get that golden, spiral look seen in the photo, you’ll need:
- 1 sheet of Puff Pastry (thawed)
- 4-6 slices of Bacon, cooked crisp and crumbled
- 1 cup Shredded Cheese (Gruyère, Sharp Cheddar, or Parmesan work best)
- 2 tbsp Dijon Mustard or Cream Cheese (for the base layer)
- 1 Egg (for the egg wash to get that golden shine)
- Optional: Fresh chives or a sprinkle of garlic powder for extra depth.
Step-by-Step Instructions
- Prep: Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
- The Base: Roll out your puff pastry sheet. Spread a thin layer of mustard or cream cheese over the surface, leaving a small border at the edges.
- The Filling: Evenly sprinkle your shredded cheese and crumbled bacon over the pastry.
- The Roll: Starting from the long side, roll the pastry tightly into a log. Use a sharp serrated knife to slice the log into rounds about 1-inch thick.
- The Bake: Place the spirals on your baking sheet. Brush the tops with a beaten egg. Bake for 15–18 minutes until they are puffed up and deep golden brown.
Pro-Tip for Perfect Spirals
The Secret: If your pastry feels too soft or sticky after rolling, pop the whole log into the freezer for 10 minutes before slicing. This helps the pinwheels keep their round shape and prevents them from squishing under the knife!