Cream cheese pinwheels are a quick and easy appetiser - and they'll be ready to serve in just 30 minutes!
These tasty pastries make the perfect finger food at parties or as a yummy savoury snack for lunch.
Usually when I have cream cheese sitting in the fridge it's because I'm planning to make a cheesecake (my all-time favourite dessert!)... but cream cheese is also the perfect match for savoury dishes too!
Just like in these delicious Philadelphia cream cheese pinwheels, cream cheese is also the hero in these savoury appetisers - Spinach Cob Loaf, Cream Cheese Dip and Cranberry Pistachio Goat Cheese Log.
Lets get baking!
Why You're Going To Love This Recipe
- Incredibly quick and easy - these cream cheese roll ups can be whipped up in just a few minutes.
- Perfectly flavoured - the delicious combination of flaky puff pastry, pesto, sesame seeds, and decadent cream cheese filling makes these pinwheels irresistible.
- Great for any occasion- they're great party appetizers, as well as a quick snack or lunch option.
- Easy clean up - no need to dirty extra dishes. Just roll up cream cheese pinwheels and bake!
What You Need
Just a handful of ingredients are needed to make these creamy, cheesy pinwheels.
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Puff pastry sheets - defrosted.
- Cream cheese - softened or spreadable (I prefer the Philadelphia brand).
- Pesto basil - or any pesto you like (such as sun-dried tomato pesto). Store bought is fine to use or you can make your own pesto simply too.
- Egg - large, lightly whisked.
- Sesame seeds - or poppy seeds (optional).
Equipment Required
These basil and cream cheese pinwheels are so simple to prepare!
The only equipment you will need are these:
- Baking trays;
- Baking (parchment) paper;
- Sharp knife;
- Egg wash brush.
Step By Step Instructions
It takes just 15 minutes to prepare these creamy basil pastries!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Preheat Oven & Prep Trays
Preheat your oven to 200° Celsius (220° Celsius if using a conventional oven) and line two trays with baking paper.
Step 2 - Spread With Filling
Gently spread the cream cheese over the defrosted pastry sheets.
Then top evenly with pesto.
Step 3 - Roll Pastry & Cut Pinwheels
Roll the pastry firmly.
Use a sharp knife to cut each of the pastry rolls into about 6-8 slices.
Step 4 - Brush With Egg & Bake
Place the slices cut-side up onto the baking trays, then lightly brush with a whisked egg and sprinkle with sesame or poppy seeds.
Finally, bake for 15 minutes until lightly golden and crispy.
Expert Tips
- Seal the edges of each pastry roll wth egg wash before cutting - this will help the cream cheese pinwheels hold together while baking.
- Roll the pastry tightly - loosely wrapped scrolls may fall apart while baking.
- If the pastry is a little soft to handle - place the filled and rolled logs into the fridge or freezer for 10-15 minutes to firm up before cutting. Use a serrated knife to slice into even pieces.
- When the pinwheels are removed from the oven - they will appear soft. Transfer them to a wire rack to crisp as they cool.
- Storing - you can eat puff pasty scrolls straight from the oven (SO good!) or let them cool completely and store them in an airtight container. Keep them in the fridge for 3-4 days, or freeze them for up to 3 months.
- Freezing - cream cheese pinwheels can be frozen either unbaked or baked. Prepare the pinwheels as normal. To freeze unbaked pinwheels, place them in a single layer on a flat tray and freeze until solid (around an hour). Then, transfer them to a freezer-safe bag or container and freeze them for 2 months. They can be baked straight from frozen when required. Just add an extra 5 minutes to the cooking time. Freeze baked pinwheels in an airtight container for up to 3 months. Thaw in the fridge overnight before eating, hot or cold.
- Reheating - puff pastry pinwheels can be reheated in a microwave, oven, or air fryer. Reheat on an oven tray at 180 C/356 F or air fryer at 160 C for around 8-10 minutes or until heated through.
FAQs
Any remaining pinwheels should be kept in an airtight container in the fridge - but not for too long! The best option is to devour them within 3 days. They risk becoming soggy if you leave them much longer.
Yes! You can prepare these cream cheese pinwheels the night before. Wrap them with plastic wrap and keep in the fridge overnight. When ready to bake, remove from the fridge, unwrap, cut into slices and brush with the eggs wash. Sprinkle with seeds and bake.
Use an egg wash along the strip of pastry which helps to seal the edges, and roll the pastry logs tightly. You can also chill the wraps in the refrigerator before cutting them, which helps to hold them together.
Related Recipes
Pesto & Cream Cheese Pinwheels can be served as an appetiser or a tasty snack:
Here are a few of my most popular appetiser recipes:
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Pesto & Cream Cheese Pinwheels
Ingredients
- 4 sheets puff pastry defrosted
- 250 g cream cheese softened or spreadable
- 200 g pesto basil or sun-dried tomato pesto
- 1 egg lightly whisked
- sesame seeds or poppy seeds optional
Instructions
- Preheat oven to 200 degrees celsius fan forced (220 degrees if using conventional).
- Line trays with baking paper and set aside.
- Spread the cream cheese evenly over the defrosted pastry sheets.Spread the pesto over the top.
- Roll the pastry tightly.
- Use a sharp knife to cut the pastry rolls into about 7 slices.
- Lay the slices (cut side up) onto the baking trays).
- Brush with the lightly whisked egg and sprinkle over the sesame seeds or poppy seeds.
- Bake for 15 minutes or until lightly golden and crispy.
Notes
- Seal the edges of the pastry with an egg wash before cutting - this will help the scrolls hold together while baking.
- Roll the pastry tightly - loosely wrapped scrolls may fall apart while baking.
- If the pastry is a little soft - place the filled and rolled logs into the fridge or freezer for 10-15 minutes to firm up before cutting. Use a serrated knife to slice into even pieces.
- When the pinwheels are removed from the oven - they will appear soft. Transfer them to a wire rack to crisp as they cool.
- Storing - you can eat puff pasty scrolls straight from the oven (SO good!) or let them cool completely and store them in an airtight container. Keep them in the fridge for 3-4 days, or freeze them for up to 3 months.
- Freezing - pinwheels can be frozen either unbaked or baked. Prepare the pinwheels as normal. To freeze unbaked pinwheels, place them in a single layer on a flat tray and freeze until solid (around an hour). Then, transfer them to a freezer-safe bag or container and freeze them for 2 months. They can be baked straight from frozen. Just add an extra 5 minutes to the cooking time. Freeze baked pinwheels in an airtight container for up to 3 months. Thaw in the fridge overnight before eating, hot or cold.
- Reheating - puff pastry pinwheels can be reheated in a microwave, oven, or air fryer. Reheat on an oven tray at 180 C/356 F or air fryer at 160 C for around 8-10 minutes or until heated through.
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