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Cheese Pinwheels Recipe

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Cheese Pinwheels image


This recipe for Cheese Pinwheels, by , is from Rebekah's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rebekah Malina


1 box puff pastry (17.3oz)
8oz sharp cheddar or monterey jack cheese, shredded (4oz cheese per sheet)
2 tbsp pimento peppers (if using cheddar)
1/2 tsp yellow mustard
1/4 tsp hot pepper sauce (optional)
1/4 tsp garlic powder
Flour for dusting

Egg wash
2 eggs
2 tbsp water

Rolling pin
Pastry brush
Baking sheet
Parchment paper
Drinking glass (to flatten pinwheels)

Thaw puff pastry sheets according to boxed directions.
Pre-heat oven to 400 degrees F.
Shred cheese and add seasonings
Sprinkle flour on surface, place puff pastry and roll until it is larger and thinner.
Brush egg wash all over puff pastry.
Sprinkle cheese mixture evenly on puff pastry. From one end, roll up into a log and seal edge.
Slice log into 2in pieces. Place on baking sheet lined with parchment paper.
Use the bottom of a drinking glass to flatten the pinwheels slightly. Put bottom of glass in a bowl of flour to keep from sticking to each pinwheel.
Brush tops with egg wash. Bake at 400 degrees F for 17-20 minutes until golden brown.

Alternate method
Place cheese ingredients in food processor and pulse with a little butter until smooth. Brush edges of puff pastry with egg wash. Spread cheese mixture on puff pastry then follow remaining steps.

Number Of Servings:
Number Of Servings:
2 puff pastry sheets = about 30 pinwheels (15 per sheet)
Personal Notes:
Personal Notes:
I've found spinning the cheese in a food processor breaks it down further resulting in the cheese not hardening up when cold. Sprinkling or spreading won't change the taste, but results in more of a textural preference.




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