Imagine buttery folds of crisp puff pastry bursting with a cheesy spicy filling! These cheesy jalapeno pinwheels are your appetizer dream come true, especially if you love yours with a kick!
Studded with diced jalapeños, these mouthwatering pinwheels are a combination of gooey cheese and flaky pastry & literally fly off the plate within minutes! These are the perfect appetizer for any occasion, be it festive entertaining, holidays, game day party, or even road trips (taste good at room temperature)!
I am obsessed with puff pastry anything, and pinwheel appetizers are one of my favorite to make. A few years ago, I developed the aloo samosa pinwheels that are a house favorite!
Tangy cream cheese combined with kick of jalapenos, garlic powder, green herbs and a touch of garam masala - I could eat the filling by itself! These small, delicious bites strike a perfect blend of spice, cheesiness, and butteriness and make for a great appetizer.
The star of jalapeno pinwheels is, of course, the jalapeno peppers. You may adjust the heat level to suit your preference, either by reducing the quantity of peppers or by de- seeding them.
The best part you ask me? Its how simple these jalapeno pinwheels are to put together! Just thaw up some buttery puff pastry, make a quick, spicy creamy cheese filling, slather on pastry,roll up,slice and bake! Whether you're a fan of spicy foods or just enjoy a touch of heat, these pinwheels are sure to satisfy your taste buds.
These spicy pinwheels are
- vegetarian friendly
- cheesy
- quick & easy to make
- make-ahead friendly
- perfect party food and crowd pleaser!
Ingredients
- Puff Pastry - Easily available in freezer aisle of all major grocery stores. Thaw the puff pastry in refrigerator before using.
- Jalapeño pepper - The hero ingredient! If you have indian taste buds like me, I also add a bit of chopped up serrano pepper.
- Spice Powders - Black Pepper Powder, Garam Masala Powder, Garlic Powder
- Green Herbs - Scallion (green onions) & Cilantro
- Cheese - Cream Cheese & Shredded Cheese. I use pre-packaged 3 cheese shredded blend consisting of cheddar cheese, mozarella cheese and monterey jack cheeses.
- Other Ingredients - Salt, Melted & Cooled Butter (to brush before baking)
How To Make Jalapeno Pinwheels
- Make the Jalapeno Cheese Filling- In a large bowl, add all the filling ingredients. Using a soft spatula or a spoon or a hand mixer, mix together very well. Divide mixture into two parts.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the thawed puff pastry sheet on a lightly floured clean surface into a rectangular shape. If you are doubling the recipe and using 2 puff pastry sheets, keep the othe pastry sheet refrigerated.
- Spread the cheese jalapeno filling evenly over the puff pastry sheet, leaving an inch border along the edges. Try to spread the filling nsure it's distributed evenly from edge to edge. This ensures that each pinwheel has a consistent flavor.
- Roll the pastry tightly starting from the long end into a log and seal the edges with a little water to ensure it stays together while baking. Wrap in a plastic wrap and refrigerate the roll for 15-20 minutes if it feels too soft. You could refrigerate for 1-2 days.
- Using a sharp knife or a sharp serrated knife (preferable), and saw action, cut the pastry roll into ½ inch small slices to create pinwheels. Chill the cut pinwheels for a 10-15 minutes.
Tip - Chill Before Slicing: I find that a chilled pastry slices into much neater pinwheels without getting squeezed.
- Place the pinwheels on the prepared baking sheet/cookie sheet, leaving some space between each.
- Brush melted butter over top of each pinwheel.
- Bake in the preheated oven for 17-20 minutes or until the pinwheels are golden brown and puffed up. Some of the cheese will ooze out, however, thats natural.
- Pull out the baking sheet from the oven and let the pinwheels cool for a 10 minutes on the sheet itself.
- Transfer using a spatula on to a serving platter and serve with your favorite chutney or sauce. I love to serve with tamarind chutney.
Recipe Tips
- While chopping the fresh jalapenos, I recommend wearing gloves to avoid skin irritation.
- To control the heat of the jalapenos, remove the seeds and inner membranes. I dont mind the heat and use them whole.
- You could make the jalapeno filling in advance and strore refrigerated.
- Keep the puff pastry cold at all times. Refrigerate as many times as needed if it feels sticky or too soft to handle.
- The pack comes with 2 puff pastry sheets. Work with one puff pastry at a time and keep the other one refrigerated.
- You may scale this recipe. For a large batch, mix the cream cheese filling in a stand mixer.
Variations
- You may use the same recipe to make jalapeno popper pinwheels. Just add some chopped crispy bacon (3-4 strips) to the cheese filling.
- Add a sweet Element - Dizzle some warm hot honey or your favorite fruit preserve on top of baked pinwheels.
- You could add finely chopped olives or spinach to the cheese filling.
- Pesto Twist- Spread pesto sauce over the puff pastry, and then add the jalapeno filling for an Italian-inspired twist.
Cheesy Puff Pastry Jalapeno Pinwheels
Jalapeno pinwheels are quick and easy vegetarian appetizer using puff pastry sheets, diced jalapenos and a touch of spices!
Ingredients
- 2 puff pastry sheets thawed
For the Cheese Jalapeno Filling
- 3-4 jalapenos finely diced, de seed if desired, adjust to taste
- 8 oz cream cheese softened
- 1.5 teaspoon garlic powder
- ½ teaspoon black pepper powder
- 2 tablespoon cilantro leaves finely chopped
- 3 stalks scallions finely chopped
- ½ cup shredded cheese
- ¾ teaspoon garam masala powder
- ½ salt adjust to taste
- 2 tablespoon butter melted, for brushing
Instructions
- Make the Jalapeno Cheese Filling- In a large mixing bowl, add all the ingredients except the puff pastry. Using a soft spatula or a spoon, mix together very well.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.Note - Please check the package of puff pastry and bake at the temperature mentioned in there. Different brands may different temperature of baking.
- Roll out the thawed puff pastry sheet on a lightly floured surface into a rectangular shape. If you are doubling the recipe and using 2 puff pastry sheets, keep the othe pastry sheet refrigerated.
- Spread the cheese jalapeno filling evenly over the puff pastry sheet, leaving a small border along the edges. Try to spread the filling nsure it's distributed evenly from edge to edge. This ensures that each pinwheel has a consistent flavor.
- Roll the pastry tightly into a log and seal the edges with a little water to ensure it stays together while baking. Refrigerate the roll for 15-20 minutes if it feels too soft.
- Using a sharp knife, and saw action, cut the pastry roll into ½ inch thick slices to create pinwheels. Chill the cut pinwheels for a 10-15 minutes.Tip - Chill Before Slicing: I find that a chilled pastry slices into much neater pinwheels without getting squeezed.
- Place the pinwheels on the prepared baking sheet, leaving some space between each.Repeat these steps for the second sheet of pastry. You may have to bake the pinwheels in batches. In that case, keep the unbaked batch refrigerated.
- Brush melted butter over top of each pinwheel.
- Bake in the preheated oven for 17-20 minutes or until the pinwheels are golden brown and puffed up. Some of the cheese will ooze out, however, thats natural.
- Pull out the baking sheet from the oven and let them cool for a 10 minutes on the sheet itself.
- Transfer using a spatula on to a serving platter and serve with your favorite chutney or sauce.
Notes
While chopping the jalapenos, I recommend wearing gloves to avoid skin irritation.
- To control the heat of the jalapenos, remove the seeds and inner membranes. I dont mind the heat and use them whole.
- You could make the jalapeno filling in advance and strore refrigerated.
- Keep the puff pastry cold at all times. Refrigerate as many times as needed if it feels sticky or too soft to handle.
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- You may use the same recipe to make jalapeno popper pinwheels. Just add some chopped crispy bacon (3-4 strips) to the cheese filling.
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- Add a sweet Element - Dizzle some warm hot honey or your favorite fruit preserve on top of baked pinwheels.
-
- You could add finely chopped olives or spinach to the cheese filling.
-
- Pesto Twist- Spread pesto sauce over the puff pastry, and then add the jalapeno filling for an Italian-inspired twist.
Tried this recipe?Let us know how it was!
Elise
These are so good!! I love the texture and I added more jalapeno for even more spice. Thanks!
Tanvi Srivastava
So glad you liked them. Thank you for trying. More heat is even better!
Jeri Grennan
Hi. These look so good. Can they be prepared up to the baking and either freeze or refrigerate for about 3 days?
Tanvi Srivastava
Hi! You could assmeble the stuffed pastry, cut pinwheels and store for up to 24 hours.
I will also add the same info in the post, thank you for asking.
Tia
If I want to have it prepared beforehand but bake a day later, how long after taking it out of the fridge should I bake the rolls?
Tanvi Srivastava
Bake them rightaway! The colder they hit the oven, the flakier they will be.
Isha
How do you store these after cooking and for how many days are they okay to eat?
Tanvi Srivastava
Hi! They are best served rightaway after baking or at room temperature with 2-3 hours.
Kiran
I’ve made this recipe twice and both times it’s been sooooo delicious and my guests have loved it. However, I’ve struggled with the same thing both times! The bottom of the pinwheels, the bottom center gets stuck to the wax paper and won’t slip off, and inevitably the center filling gets left on the sheet. I’ve tried adding more cooking oil/spray, and no dice. Any idea what might help here or what I’m doing wrong, please?
Tanvi Srivastava
Thank you for the feedback.I m glad you are loving them.
Are you using wax paper or parchment paper to line your baking sheet? Asking becasue wax paper is non-stick, but heat intolerant. It has a coating of wax on both sides which might be the reason for sticking.
Another tip- Once you pull them out of the oven,let the pinwheels hang out for 10-15 minutes on the baking sheet. This sets them. After baking, the cheese is melted and very soft and hence tends to stick. A flat spatula (similar to brownie spatula) helps lifting them up.Hope this helps.Do let me know how it turns out. Thanks again.
Kiran
Ooh I’m using wax paper but will try parchment paper next time! I do let them sit, and use a flat spatula! Hopefully the parchment paper helps! Thank you so much for reply and suggestions!