This savoury recipe is perfect for entertaining. It is simple, quick and can be adjusted to fit the ingredients and flavours that you like! I use roasted red peppers and smoked cheddar cheese in this recipe which are perfect fall flavours.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
- 1 cup smoked cheddar cheese, grated
- 6 strips (approximately 1/3 cup) jarred roasted red peppers
- 1 sheet puff pastry
Keep the puff pastry in the fridge until you are ready to use it- you don’t want it to get soft and mushy or else it will not puff up in the oven.
Chop the red peppers into small pieces (about 1 cm by 1 cm) and set aside. Shred the cheese using a grater and set aside as well.
Remove the puff pastry from the refrigerator and unroll the puff pastry so that it is flat. Top the puff pastry evenly with the red peppers and cheese evenly across the pastry.
Roll the dough back up into a roll, rolling it tightly so that no filling falls out. Wrap the roll in plastic wrap and place in the refrigerator for 40 minutes to firm up.
Preheat the oven to 375 degrees F. Remove the pastry roll from the refrigerator and unwrap it. Using a sharp knife, slice the roll into 1 centimetre thick slices. It’s best to use a sawing motion to slice the roll so that you don’t squish it. Place each of the pinwheels on a parchment lined baking tray about 2 inches apart.
Bake for 18-20 minutes, or until the bottoms are golden brown and the pastry is cooked. Once cooked, let the pinwheels cool for 5 minutes then serve.