Cheese Pinwheels Recipe

Puff pastry: A versatile dough that bakes into a light, flaky pastry. Make sure it is thawed before use.

Cheddar cheese: A sharp, flavorful cheese that melts beautifully, adding a rich taste to the pinwheels.

Butter: Melted butter is brushed over the pastry to add richness and help the cheese adhere.

When rolling out the puff pastry on a lightly floured surface, ensure it is evenly thin to avoid uneven baking. Additionally, after rolling the pastry into a log, chill it in the refrigerator for about 10 minutes before slicing. This helps the cheese pinwheels maintain their shape and prevents the cheese from melting out too quickly during baking.

• puff pastry - Substitute with crescent roll dough: Crescent roll dough can provide a similar flaky texture and is often easier to find in stores.

• puff pastry - Substitute with phyllo dough: Phyllo dough offers a lighter, crispier texture but can still work well for pinwheels.

• shredded cheddar cheese - Substitute with mozzarella cheese: Mozzarella melts well and provides a milder flavor that complements the pastry.

• shredded cheddar cheese - Substitute with gruyere cheese: Gruyere offers a nutty, rich flavor that can elevate the taste of the pinwheels.

• melted butter - Substitute with olive oil: Olive oil can provide a similar richness and helps in browning the pastry.

• melted butter - Substitute with melted margarine: Margarine can be used as a dairy-free alternative while still providing a similar texture and flavor.

• Allow the cheese pinwheels to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled pinwheels in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes to regain crispiness.

• For freezing, arrange the cooled pinwheels in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.

• Transfer the frozen pinwheels to a freezer-safe bag or container, separating layers with parchment paper. Label with the date.

• Freeze for up to 2 months. When ready to enjoy, bake directly from frozen in a preheated oven at 375°F (190°C) for 15-20 minutes or until heated through and golden brown.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the cheese pinwheels on a baking sheet lined with parchment paper.
  3. Cover them loosely with aluminum foil to prevent over-browning.
  4. Heat for about 10-12 minutes or until they are warmed through and the cheese is melty.

• Toaster Oven Method:

  1. Set your toaster oven to 350°F (175°C).
  2. Arrange the pinwheels on the toaster oven tray.
  3. Heat for 8-10 minutes, checking occasionally to ensure they don’t burn.

• Microwave Method:

  1. Place the cheese pinwheels on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on medium power for 20-30 seconds. If not heated through, continue in 10-second intervals.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the pinwheels in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Place the cheese pinwheels in the skillet, cover with a lid.
  3. Heat for 2-3 minutes on each side, or until warmed through and the cheese is gooey.

• Oven: Preheat and bake the cheese pinwheels to achieve a golden brown finish.

• Rolling pin: Roll out the puff pastry sheet evenly on a lightly floured surface.

• Pastry brush: Brush the melted butter over the puff pastry for even coverage.

• Knife: Cut the rolled pastry log into ½ inch slices.

• Baking sheet: Place the sliced pinwheels on this for baking.

• Cooling rack: Let the baked pinwheels cool slightly before serving.

• Measuring cup: Measure out 1 cup of shredded cheddar cheese accurately.

• Tablespoon: Measure 1 tablespoon of melted butter precisely.

• Flour sifter: Lightly flour the surface to prevent the puff pastry from sticking.

• Cutting board: Provide a stable surface for slicing the rolled pastry log.

Thaw in advance: Thaw the puff pastry overnight in the fridge to save time.

Pre-shredded cheese: Use pre-shredded cheddar cheese to skip the shredding step.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup.

Sharp knife: Use a sharp knife to cut the pastry log quickly and cleanly.

Batch preparation: Make a double batch and freeze the extra pinwheels for future use.