Ingredients
- 1 sheet puff pastry, thawed
- 4 oz cream cheese, softened
- 4 oz feta cheese, crumbled
- 1 cup shredded mozzarella cheese
- 1 cup cherry or grape tomatoes, finely chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1 egg (for egg wash, optional)
Instructions
1. Prepare the Oven
Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
2. Make the Filling
In a mixing bowl, combine:
- cream cheese
- feta cheese
- parsley
- garlic powder
- salt
- black pepper
Mix until smooth and creamy.
3. Prepare the Puff Pastry
Lightly flour your surface and roll out the puff pastry slightly to smooth the folds.
4. Add the Filling
Spread the cheese mixture evenly over the pastry sheet.
Sprinkle:
- chopped tomatoes
- shredded mozzarella
evenly across the top.
5. Roll and Chill
Starting from one edge, tightly roll the pastry into a log.
Place it in the refrigerator or freezer for 15–20 minutes so it firms up and slices neatly.
6. Slice the Pinwheels
Using a sharp knife, cut the log into ½-inch thick slices.
Arrange the slices flat on the prepared baking tray.
7. Bake
Brush with egg wash if desired for extra golden color.
Bake for 15–20 minutes or until puffed and golden brown.
8. Serve
Allow to cool slightly and serve warm.
Tips
- Dry the tomatoes well with paper towels to prevent soggy pastry.
- For extra flavor, add:
- chili flakes
- olives
- spinach
- sun-dried tomatoes
- Chill the rolled pastry before slicing for cleaner pinwheels.
- Serve with:
- garlic yogurt dip
- marinara sauce
- pesto
- Store leftovers in an airtight container and reheat in the oven or air fryer for best texture.
