Rustic Cheesy Pinwheels
Store-bought puff pastry streamlines prep for these cheesy pinwheels, which are great for a brunch or an after-school snack. They don't require much hands-on time, although you’ll need to pop the pastries into the freezer twice for a quick chill before baking, so plan accordingly.
Ingredients
- 1 package (14 oz./440 g) frozen puff pastry, thawed
- 1 1/2 cups (6 oz./185 g) shredded cheddar cheese
- 1 Tbs. sweet paprika
- Flaky sea salt for sprinkling
Directions
Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the puff pastry into a rectangle about 1/8 inch (3 mm) thick. Sprinkle the pastry evenly with the cheese. Starting at one of the long sides of the rectangle, roll the pastry into a log. Transfer the log to the prepared baking sheet and freeze for 15 minutes.
Transfer the log to a cutting board and cut crosswise into rounds 1/4 inch (6 mm) thick. Place on the prepared baking sheet, spacing the rounds about 1/2 inch (12 mm) apart. Freeze again for 15 minutes.
Meanwhile, preheat an oven to 375°F (190°C).
Bake until the pastry is puffed and golden, 20 to 25 minutes. Transfer the baking sheet to a wire rack and let cool for 5 minutes, then sprinkle with the paprika and sea salt. Serve warm or at room temperature. Makes about 2 dozen pinwheels.
Williams Sonoma Test Kitchen