| Level: | Easy |
| Total: | 40 min |
| Active: | 15 min |
| Yield: | 24 pinwheels |
Ingredients
- 8 slices bacon
- 6 ounces cream cheese, at room temperature
- 6 scallions, green part only, thinly sliced
- Kosher salt and freshly ground black pepper
- 2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
- All-purpose flour, for dusting
- 4 ounces Cheddar, grated
- 1 large egg
Instructions
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Cook the bacon in a large skillet over medium-high heat until crispy, 5 to 8 minutes. Remove to a paper towel-lined plate to drain and allow to cool slightly, then finely chop. Set aside.
- In a small bowl, stir together the cream cheese and scallions. Season with salt and pepper.
- Unfold the pastry sheets on a lightly floured work surface. Lightly roll each piece of pastry into a 10-inch square. Spread the cream cheese mixture over the entire surface of each piece of pastry, leaving a slight border around the edges. Sprinkle the Cheddar and bacon in an even layer over the top of the cream cheese mixture. Tightly roll each pastry sheet into a log (jelly roll style), then pinch the seam closed and place seam-side down on the work surface.
- Using a sharp knife, cut both logs crosswise into 12 pinwheels each, approximately 1 inch thick. Transfer 12 pinwheels to each prepared baking sheet, spiral-side up. In a small bowl, whisk the egg and 1 tablespoon water until combined to make an egg wash. Brush the tops and sides of the pinwheels with the egg wash.
- Bake the pinwheels until puffed and golden, 25 to 30 minutes. Serve warm.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 99 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 26 mg |
| Sodium | 134 mg |
Reviews
I have more of a question than a review. Would it be OK to make the logs a day ahead, leave the logs in the frig overnight, then cut and bake the next day? Trying to save time on the day of the event!
These were very tasty and had a wonderful texture. I would recommend chopping up the bacon into very small pieces as the recipe states. They don’t reheat very well, so only make as many as you think you’ll need. Nice party food and nice presentation. A little on the dry side, but not too bad. I’ll use more cream cheese next time.
I followed the recipe exactly, as written. I did not find it hard to roll up the pinwheels. I did place them in the refrigerator for about an hour after I had rolled them up before cutting them. The reason I gave it three stars was mainly for taste I used a good quality bacon. and I still found the pinwheels to be lacking in taste/flavor
Crowd pleaser. Next time I’m going to make ahead and freeze
Challenging to roll up with fillings. However, when they bake, the pastry filled in the spaces. Too much work. However, they were eaten up at the party.
I was very disappointed with these. Surprisingly, they had very little flavor, and on the dry side despite all the cheese. I made them for an appetizer potluck and wouldn’t have brought them if I hadn’t put in so much work. I gave this 3 stars instead of 1 because people did eat them.
Amazing. Recipe is simple to make. I used entire brick of cream cheese and it was to much so it is important to follow recipe as written. Love The Kitchen recipes!!! Thank you Jeff
I saw this on The Kitchen this morning and I happened to have all the ingredients, so I made them! Very good and rich, would be awesome with scrambled eggs.
How can one review this when it’s literally being presented right now! Not helpful if you don’t actually say something about it.