A flaky bite that’s too good to resist
If there’s one thing I’ve learnt from hosting friends for impromptu drinks, it’s that puff pastry saves the day. Those golden spirals of buttery crispness seem to vanish from the tray in seconds. These puff pastry pinwheels with garlic herb cheese are one of my go-to appetisers because they look impressive, taste indulgent, and yet take all of fifteen minutes to assemble.
Why garlic and herbs work wonders
The secret here is the spread of garlicky soft cheese that melts into the layers of puff pastry. That combination of sharp garlic, aromatic herbs, and buttery pastry creates a flavour that feels comforting and grown-up at the same time. If you’ve ever enjoyed a glass of wine with a garlic-stuffed olive, you’ll know exactly why this pairing is such a reliable crowd-pleaser.
My kitchen shortcuts
I’ll confess, I always keep a roll of ready-made puff pastry in the fridge. It’s the sort of insurance policy that turns “what on earth do I serve?” into “give me five minutes and a baking tray”. That’s why this recipe lives in my regular rotation, along with flaky parmesan and smoked paprika twists and buttery prosciutto and gruyère pinwheels.
More crispy puff pastry ideas
If you’re after more inspiration, you’ll love my full guide to 20 crispy puff pastry appetisers that are incredibly easy. I’ve also shared recipes for brie, cranberry and walnut squares and spinach, feta and pine nut bites if you’re planning a varied table of nibbles.
Ingredients (makes about 18 pinwheels)
- 1 sheet ready-rolled puff pastry (320g)
- 150g garlic and herb soft cheese (such as Boursin)
- 1 egg, beaten (for glazing)
- 1 tbsp finely chopped parsley
- Freshly ground black pepper
Ingredient notes
Garlic herb cheese does the heavy lifting here, so choose one that’s creamy with a decent punch of garlic. If you can’t find it pre-flavoured, mix plain cream cheese with minced garlic, a pinch of salt, and finely chopped herbs like parsley and chives.
Puff pastry comes in two camps: block and ready-rolled. For pinwheels, I find ready-rolled is a blessing because it keeps the shape neat and bakes evenly. Make sure it’s chilled but not frozen when you spread the filling.
Equipment needed
A sharp knife or pastry cutter is essential to slice through the rolled pastry without squashing the layers. If you want really clean spirals, chill the filled roll for ten minutes before cutting.
A heavy baking tray lined with parchment will help the pinwheels crisp evenly. Avoid thin trays, as they tend to warp and leave the bases undercooked.
Instructions
Preheat the oven to 200°C (fan 180°C). Line a baking tray with parchment paper.
Unroll the puff pastry onto a lightly floured surface. Spread the garlic herb cheese evenly over the entire surface, reaching right to the edges. Sprinkle with parsley and season with a twist of black pepper.
Starting from the long edge, roll the pastry up tightly into a log. Use a sharp knife to slice into rounds about 1.5cm thick. Arrange the slices flat on the tray, leaving a little space between them to puff up.
Brush the tops with beaten egg for that golden sheen. Bake in the oven for 15–18 minutes, or until puffed and deeply golden brown. Leave to cool for five minutes before transferring to a serving plate.
Cooking techniques explained
The secret to evenly risen pinwheels lies in temperature. Puff pastry needs a hot oven to create steam in the thin layers of butter, which makes them rise. If your oven isn’t hot enough, the layers will melt into each other instead of lifting. Always preheat fully before baking.
Rolling tightly is another key detail. Loose rolls create gaps that bake unevenly. Tighter rolls produce distinct spirals that hold their shape once baked. Chilling the roll before slicing keeps the pastry firm and gives you cleaner cuts.
What to serve with garlic herb cheese pinwheels
These pinwheels are perfect with a board of charcuterie, olives, and a simple green salad. The richness of the cheese makes them pair beautifully with fresh, crisp textures. They’re also a good partner for soups. A bowl of tomato soup with a couple of cheesy pinwheels on the side is a simple but comforting supper.
Wine and beer pairings
A chilled Sauvignon Blanc works beautifully, its citrusy sharpness cutting through the richness of the pastry. A glass of Viognier is also excellent, bringing floral notes that complement the herbs. If you prefer beer, a light pilsner balances the buttery pastry without overwhelming the garlic. For something more robust, a Belgian wheat beer adds a gentle spice that lifts the herbs.
Frequently asked questions
Can I freeze puff pastry pinwheels before baking?
Yes, slice them and freeze on a tray until solid. Then store in a bag and bake from frozen, adding a couple of extra minutes.
How do I keep puff pastry pinwheels crispy?
Cool them on a wire rack, not on the tray. Steam trapped underneath will soften the pastry.
Why are my pinwheels soggy in the middle?
This usually happens when the oven isn’t hot enough. Make sure you’re baking at 200°C.
Can I use filo pastry instead of puff pastry?
You can, but it won’t puff. You’ll get more of a crisp layered effect rather than a spiral.
What herbs can I use besides parsley?
Chives, dill, and thyme all work well. Avoid woody herbs like rosemary, which can overpower the cheese.
Tips for success with garlic herb cheese pinwheels
Always use cold pastry straight from the fridge. Warm pastry softens too quickly and sticks to the worktop, making rolling a headache. Don’t overdo the filling. A generous layer is good, but too much cheese will ooze out and leave your spirals messy.
Recipe variation suggestions
Try swapping the garlic herb cheese for blue cheese blended with a little cream, which gives the pinwheels a bolder flavour. A sprinkle of crushed walnuts adds texture. For a lighter version, use a mix of ricotta and chopped spinach in place of garlic herb cheese. It creates a milder, fresher filling.
Storage and reheating for puff pastry pinwheels
Pinwheels keep in an airtight container at room temperature for up to 24 hours. To reheat, place on a baking tray in a hot oven for 5–6 minutes to restore crispness. Avoid microwaving, as it makes the pastry rubbery.
Crispy Puff Pastry Pinwheels with Garlic Herb Cheese
Ingredients
- 1 Puff pastry sheet ready-rolled , 320g
- 150 g Garlic and herb soft cheese such as Boursin
- 1 egg beaten (for glazing)
- 1 tbsp Fresh parsley
- black pepper freshly ground
Instructions
- Preheat the oven to 200°C (fan 180°C). Line a baking tray with parchment paper.
- Unroll the puff pastry onto a lightly floured surface. Spread the garlic herb cheese evenly over the entire surface, reaching right to the edges. Sprinkle with parsley and season with a twist of black pepper.
- Starting from the long edge, roll the pastry up tightly into a log. Use a sharp knife to slice into rounds about 1.5cm thick. Arrange the slices flat on the tray, leaving a little space between them to puff up.
- Brush the tops with beaten egg for that golden sheen. Bake in the oven for 15–18 minutes, or until puffed and deeply golden brown. Leave to cool for five minutes before transferring to a serving plate.