These pinwheels bring buttery puff pastry together with tangy sun-dried tomatoes and melty cheese for a snack that looks fancy but takes very little effort. They’re perfect for parties, brunch, or an easy appetizer before dinner. You can prep them ahead, bake them fast, and watch them disappear.
If you love bright, Mediterranean flavors, this one’s for you. For more easy make-ahead brunch ideas, check out Make Ahead Savory Brunch Egg Bake or pair these with a fresh salad like Greek Pasta Salad With Olives.
Sun-Dried Tomato Cheese Puff Pastry Pinwheels - Golden, Savory, and Crowd-Pleasing
Ingredients
Method
- Heat the oven: Preheat to 400°F (200°C).Line a baking sheet with parchment.
- Prep the pastry: Lightly flour your counter. Unfold the puff pastry and roll it into a rectangle about 10x12 inches. Keep edges as even as possible for neat spirals.
- Make the spread: In a small bowl, mix cream cheese, garlic, Italian seasoning, a pinch of salt, and black pepper.This helps the filling stick and adds creaminess.
- Assemble the filling: Spread the cream cheese mixture thinly over the pastry, leaving a 1/2-inch border on one long side. Sprinkle mozzarella (or your melty cheese), Parmesan, chopped sun-dried tomatoes, parsley, and red pepper flakes evenly over the top.
- Roll it up: Starting from the long side without the border, roll the pastry into a tight log. Brush the bare border with egg wash and seal the seam.
- Chill briefly: Transfer the log to the freezer for 10–15 minutes. Chilling firms it up so the slices hold their shape.
- Slice: Using a sharp knife, slice the log into 1/2-inch rounds.Place them cut-side up on the baking sheet, spacing them about 1–2 inches apart. Brush tops lightly with egg wash.
- Bake: Bake 14–18 minutes, until puffed and deep golden. Rotate the pan halfway for even color.
- Finish and serve: Let them cool 5 minutes.Sprinkle a little extra Parmesan or chopped parsley if you like. Serve warm.
What Makes This Special
This recipe balances rich and tangy perfectly. The sun-dried tomatoes bring concentrated flavor, while a mix of cheeses gives each bite a creamy pull.
Puff pastry does the heavy lifting, baking into crisp, flaky layers with almost no work. You can customize the filling to match what you have on hand, so it’s reliable and flexible. Most of all, they bake in minutes and look gorgeous on a platter.
What You’ll Need
- 1 sheet puff pastry (store-bought, thawed in the fridge)
- 1/2 cup sun-dried tomatoes, finely chopped (oil-packed, drained, and patted dry)
- 3/4 cup shredded cheese (mozzarella, fontina, or provolone)
- 1/4 cup grated Parmesan
- 3 tablespoons cream cheese (softened) or ricotta
- 1 clove garlic, minced
- 1 teaspoon Italian seasoning or a mix of dried basil and oregano
- 1 tablespoon chopped fresh parsley (optional)
- 1 egg, beaten with 1 teaspoon water (egg wash)
- Pinch of red pepper flakes (optional)
- Salt and black pepper, to taste
- Flour, for dusting the counter
Step-by-Step Instructions
- Heat the oven: Preheat to 400°F (200°C).
Line a baking sheet with parchment.
- Prep the pastry: Lightly flour your counter. Unfold the puff pastry and roll it into a rectangle about 10×12 inches. Keep edges as even as possible for neat spirals.
- Make the spread: In a small bowl, mix cream cheese, garlic, Italian seasoning, a pinch of salt, and black pepper.
This helps the filling stick and adds creaminess.
- Assemble the filling: Spread the cream cheese mixture thinly over the pastry, leaving a 1/2-inch border on one long side. Sprinkle mozzarella (or your melty cheese), Parmesan, chopped sun-dried tomatoes, parsley, and red pepper flakes evenly over the top.
- Roll it up: Starting from the long side without the border, roll the pastry into a tight log. Brush the bare border with egg wash and seal the seam.
- Chill briefly: Transfer the log to the freezer for 10–15 minutes. Chilling firms it up so the slices hold their shape.
- Slice: Using a sharp knife, slice the log into 1/2-inch rounds.
Place them cut-side up on the baking sheet, spacing them about 1–2 inches apart. Brush tops lightly with egg wash.
- Bake: Bake 14–18 minutes, until puffed and deep golden. Rotate the pan halfway for even color.
- Finish and serve: Let them cool 5 minutes.
Sprinkle a little extra Parmesan or chopped parsley if you like. Serve warm.
Keeping It Fresh
– Make-ahead: Assemble the log, wrap tightly, and refrigerate up to 24 hours or freeze up to 1 month. Slice and bake straight from chilled; add 1–2 minutes if frozen. – Store: Keep leftovers in an airtight container in the fridge for up to 3 days. – Reheat: Bake at 350°F (175°C) for 6–8 minutes or air-fry at 350°F for 3–4 minutes to crisp them back up.
Why This is Good for You
– Sun-dried tomatoes pack lycopene and bold flavor, so a small amount goes a long way. – Dairy adds protein and calcium, especially from Parmesan. – Portion-friendly: These are rich, so a few pinwheels satisfy quickly.
Serve with a bright salad like Lemon Asparagus Easter Salad for balance.
Common Mistakes to Avoid
– Skipping the chill: Warm pastry smears and loses its spiral. A short freeze keeps slices tidy. – Too much filling: Overstuffing causes leaks and uneven baking. Aim for a thin, even layer. – Wet tomatoes: Pat sun-dried tomatoes dry.
Excess oil prevents proper puffing. – Underbaking: Pale pastry tastes doughy. Bake until deep golden for crisp layers.
Recipe Variations
– Goat cheese and herb: Swap cream cheese for goat cheese and add fresh thyme. – Spinach artichoke: Mix chopped spinach and artichoke hearts with mozzarella for a creamy twist. Try pairing with Creamy Pesto Tortellini Salad to round out a buffet. – Olive tapenade: Spread a thin layer of tapenade for salty, briny depth. – Spicy pepper jack: Use pepper jack and add a pinch more red pepper flakes. – Pizza style: Add a light brush of tomato paste and a few minced olives.
Serve with a cozy pasta like Creamy Sun Dried Tomato Fettuccine for a themed menu. – Brunch board: Arrange pinwheels with a sweet bake such as Baked Strawberries And Cream French Toast and a fresh salad like Creamy Strawberry Lettuce Salad.
FAQ
Can I use dry-packed sun-dried tomatoes?
Yes. Soften them in warm water for 10 minutes, drain well, and pat dry before chopping. You want them pliable but not wet.
What cheese melts best for pinwheels?
Mozzarella, fontina, and provolone melt beautifully.
A little Parmesan adds salty depth but doesn’t melt smoothly on its own, so use it as a flavor booster.
How do I keep the spirals from unraveling?
Seal the seam with egg wash, chill the log before slicing, and place each slice seam-side slightly tucked under on the tray.
Can I bake these in an air fryer?
Yes. Air-fry at 350°F (175°C) for 8–10 minutes, checking at 7 minutes. Don’t overcrowd the basket.
What dips go well with these?
Garlic-herb yogurt, basil pesto, or a simple warmed marinara all work.
Keep dips light so the pastry stays the star.
Wrapping Up
Sun-Dried Tomato Cheese Puff Pastry Pinwheels bring big flavor with minimal work. They’re flaky, cheesy, and just the right amount of tangy, making them perfect for everything from brunch to game night. If you’re planning a full spread, add a bright pasta salad like Creamy Pesto Tortellini Salad and keep the Mediterranean vibe going with a simple pasta such as Mediterranean Cream Cheese Pasta.
Make a batch, bake until golden, and serve warm—these pinwheels never last long.
