These cheese puff pastry pinwheels are the kind of party snack that looks impressive without asking much from you. Just roll, slice, and bake. They come out golden and flaky, with salty bacon, creamy cheese, fresh basil, and a little crunch from the pine nuts.
Perfect for a holiday tray, birthday table, or drinks night when you want something warm from the oven.
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Why You'll Want to Make These
This is a simple appetizer with big flavor. The filling is quick to put together, the puff pastry does most of the work, and the whole recipe is ready in thirty minutes including oven time.
It is also a handy one for hosting. You can prep the rolls ahead, then bake them when everyone is in need of a great snack. It then takes just a few moments of your time.
What you need
- Puff pastry sheets: About 4 x 4 inch (10 x 10 cm) in seize. These bake up light, flaky, and crisp. Store-bought puff pastry keeps this recipe quick.
- Bacon: Adds a savory, salty bite that works well with the creamy cheese.
- Camembert: Gives the center a soft, rich texture and mellow flavor. Variation: Brie works just as well.
- Pine nuts: Add a little crunch and a light nutty flavor.
- Fresh basil: Brings a fresh note that lifts the richer ingredients.
- Egg: Brushed on top, it helps the pinwheels turn glossy and golden.
How to make it
- Step 1: Lay out the puff pastry and top each sheet with bacon, basil, cheese, and pine nuts.
- Step 2: Roll each sheet into a log.
- Step 3: Brush with beaten egg, and slice into rounds.
- Step 4: Place the pinwheels on a baking sheet and bake until golden and crisp. Serve warm.
Top Tips
- Toast the pine nuts gently: They brown fast, so keep the heat low.
- Keep the pastry cool: That makes the pinwheels easier to slice neatly.
- Do not overfill: A thinner layer gives cleaner swirls and helps them bake evenly.
Serve with
These pinwheels are great with drinks, on an appetizer board, or next to other easy party bites. They also work well with a simple salad or bowl of tomato soup for a light lunch.
📖 Recipe
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Ingredients
- 3½ oz. camembert
- 1 tablespoon pine nuts
- 2 sheets puff pastry, 4 x 4 inch (10 x 10 cm)
- 4 slices smoked bacon
- 1 tablespoon basil
- 1 egg, size s
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to 430 ℉ and line a baking sheet with parchment paper.
- Slice the Camembert into small pieces.3½ oz. camembert
- Toast the pine nuts in a dry skillet over low heat until lightly golden.1 tablespoon pine nuts
- Lay one puff pastry sheet on your work surface and top with two slices of bacon.2 sheets puff pastry, 4 slices smoked bacon
- Scatter over half the basil, half the cheese, and half the pine nuts.1 tablespoon basil
- Brush the outside of each log with beaten egg.1 egg
- Slice into rounds about ½ inch (1 cm) thick.
- Place the rounds on the prepared baking sheet, leaving a little space between them.
- Bake for 20 minutes, or until golden and done.
- Let them cool for a minute or two, then serve warm.
Notes
- Refrigerator: If you have leftovers, let them cool completely, store them covered in the fridge.
- Reheat: Briefly in the oven to crisp the pastry again.
Nutrition
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