Easy Jalapeño Cheddar Puff Pastry Pinwheels (Baked Snack)

5 from 2 votes

Easy Jalapeño Cheddar Puff Pastry Pinwheels (Baked Snack)

These Easy Jalapeño Cheddar Puff Pastry Pinwheels are buttery, flaky, and full of cheesy jalapeño flavor. I love how quick they are to prep and how perfectly they bake up for any occasion. They're the kind of snack that gets devoured fast—so make extra!

Prep Time20

Cook Time20

Total Time40

Course: Appetizer

Cuisine: American

Keyword: baked cheese pinwheels, easy jalapeño snack, game day appetizers, jalapeño cheddar pinwheels, puff pastry pinwheels, spicy puff pastry appetizers

Servings: servings

Calories: 391kcal

Author: George - U Keep Cooking

Equipment

Ingredients

2 sheets Puff Pastry (thawed according to package)

Filling: Jalapeno Cheddar (divided in half)

2 (8 oz) bricks Cream Cheese (room temperature)
2 tablespoon Ranch Seasoning (dry)
2 cups Mild Cheddar Cheese (shredded)
3-4 Jalapeno Peppers (seeded and finely diced)
6 slices Bacon (cooked and crumbled)

Optional: Egg Wash

2 Eggs (beaten) (used brush on each pastry)

Optional: Garlic Butter (brush on after baking)

6 tablespoons Unsalted Butter melted
1 teaspoon Garlic Powder
1 teaspoon Kosher Salt

Optional: Garnish

¼ cup Parsley (fresh, chopped)

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper so nothing sticks.
Mix the filling. In a big bowl, I stir together the 2 bricks of softened cream cheese, 2 tablespoons of dry ranch seasoning, 2 cups of shredded cheddar, the diced jalapeños, and the crumbled bacon. I set half of this cheesy mixture aside for the second puff pastry sheet.
Roll out the first puff pastry sheet. I lightly flour the counter and roll one sheet out just a little to smooth it.
Spread the filling. I gently spread half of the cream cheese mixture all over the pastry, leaving about ½ inch at the edges.
Roll and chill. I carefully roll it up (like a cinnamon roll) from the shorter side for tighter pinwheels, then wrap it in plastic wrap and pop it in the fridge for about 15 minutes to make slicing easier.
Repeat with the second sheet. I do the same with the second puff pastry and the rest of the filling.
Slice the pinwheels. Once chilled, I slice each roll into about ½ to ¾ inch rounds and place them on the prepared baking sheet.
Brush with egg wash (optional). If I want that golden, shiny finish, I brush the tops with beaten egg.
Bake. I bake them at 400°F for 18–22 minutes or until they’re puffed and golden brown.
Make garlic butter (optional). While they bake, I mix the melted butter, garlic powder, and salt. As soon as the pinwheels come out, I brush this butter on top for extra flavor.
Garnish and serve. I sprinkle on some fresh chopped parsley if I have it and serve them warm. So, so good!

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