3 Cheese Pinwheels

3 Cheese Pinwheels- Buttery puff pastry is brushed in a garlic herb olive oil, stuffed with 3 decadent cheeses, then rolled and baked into the perfect handheld bite.

December 2, 2024 by Nicole Collins

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Today, we’re making 3 Cheese Pinwheels!

It’s Day 2 in our 12 Days of Cheese Series, and today we’re making one of my favorite recipes of the whole series!

If you guys have ever made my Amazing White Pizza or my Amazing White Pizza Grilled Cheese, this is that but rolled in puff pastry to make the perfect handheld bite. Talk about YUM!

Let’s start with the flavor maker of this whole situation…the garlic herb olive oil. We’ll start by adding some olive oil, a couple cloves of sliced garlic, a few sprigs of thyme, and a pinch of red chili flakes to a small saucepan. We’re going to very gently simmer this mixture over low heat so the oil is infused with that beautiful garlic thyme flavor without the garlic burning and becoming bitter. Then, we’ll let the oil cool down for a few minutes before brushing it all over our puff pastry.

Puff pastry is not one of those things that I have any interest in learning how to make from scratch, so we’re going to go ahead and use the frozen puff pastry from the grocery store. We’ll thaw it according to package directions, then arrange both sheets on a clean surface. (I usually just build my pinwheels on the same parchment lined baking sheet that I bake the pinwheels on.) We’re going to brush our garlicky oil all over the surface of both sheets on puff pastry. And then, it’s time for the cheese.

These are 3 cheese pinwheels, so we’re going to use a mixture of shredded mozzarella, shredded smoked gouda, and crumbled feta cheese. We’ll sprinkle all three cheeses evenly over both sheets of puff pastry, leaving about a quarter inch border around the edges so we can pinch the seams shut. Then starting at the short end, we’ll roll the puff pastry, cinnamon roll style, as gently as possible until it’s rolled nice and tight. Pinch those seams shut, and it’s time to slice our rolls.

I recommend using a serrated knife to cut each log into roughly half inch slices. I find it cuts a little easier. Then, we’ll arrange those slices cut side up on the baking sheet, and brush the tops and sides with a little egg wash so the pastry can get nice and golden. Now if some cheese falls out while you’re slicing, that’s ok! Stuff it back in where you can. And any rogue cheese gets nice and caramelized around the edges of the pinwheels making them even more epic. No cheese left behind…trust me.

To the oven these will go to get nice and golden, then it’s time to dig in. These bites are like a party in your mouth. The puff pastry is flaky and buttery. Each of the three cheeses brings an intentional flavor note to the party…creamy, smoky, salty. Then, the hints of garlic, herb, and a tiny kick of spice in the background just brings it all home. The flavors coming out of this simple yet impactful appetizer is 100/10.

So freaking good!

Tomorrow, we’re making a super simple appetizer that will bring a pop of holiday cheer to any table.

I hope you guys enjoy, and let’s eat!

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3 Cheese Pinwheels

Serves: 20-24 pinwheels          Print

Ingredients:

• ¼ cup olive oil

• 2 cloves garlic, sliced

• 2 sprigs thyme

• 1/8 tsp red chili flakes

• 2 sheets (1 box) puff pastry

• 1 cup smoked gouda cheese, shredded

• 1 cup mozzarella cheese, shredded

• ¼ cup feta cheese, crumbled

• 1 egg + 1 tsp water, well beaten

Directions:

1. Make the garlic oil: In a small saucepan over low heat, combine olive oil, garlic, thyme, and red chili flakes. Bring to a simmer, and simmer for 10 mins. Remove from heat, and remove sliced garlic and thyme from oil. Allow to cool for 10 mins.

2. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.

3. Arrange puff pastry on baking sheet, and brush garlic oil all over the surface of both sheets of pastry. Evenly divide smoked gouda, mozzarella, and feta; and sprinkle evenly over the surface of each sheet, leaving about a ¼ inch border around the edges. Starting at short end, roll each pastry sheet tightly like a cinnamon roll. Use your fingers to pinch the seam shut, then lay seam side down on a cutting board.

4. Using a serrated knife, cut each log into ½ inch slices. Arrange slices cut side up on the prepared baking sheet. Brush the tops and sides of each slice with egg wash.

5. Bake for 18-20 mins until the puff pastry is golden brown. Serve warm. Enjoy!
   

Recipe notes:

*Make sure you get smoked gouda and not regular gouda. The taste is totally different!

*Some of the cheese may try to fall out when you’re cutting the slices, and that’s ok. Just tuck it back in, or let it form crispy edges around the pastry. It’ll all fuse together…trust me!