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Jalapeno Popper Pinwheels

Jalapeno popper pinwheels pair flaky puff pastry with a creamy filling of sharp cheddar, crisp bacon, and fresh jalapeños. Chill the rolled pastry before slicing, then bake until puffed and golden brown.
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Prep Time 20 minutes
Cook Time 22 minutes
chilling and resting 20 minutes
Total Time 1 hour 2 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 4 oz cream cheese softened
  • 1 cup sharp cheddar cheese shredded
  • 4 bacon slices, cooked crisp and crumbled
  • 2 jalapeños medium, fresh, seeded and finely diced
  • 0.25 tsp garlic powder
  • 0.25 tsp kosher salt
For the pinwheels
  • 1 puff pastry sheet, frozen (about 8 1/2 ounces), thawed
  • 1 egg large

Equipment

  • 1 large baking sheet

Method
 

Make the filling
  1. In a medium bowl, mix the cream cheese, cheddar, bacon, jalapeños, garlic powder, and salt until evenly combined.
Assemble and bake
  1. Heat the oven to 400°F.
  2. Line a large baking sheet with parchment paper.
  3. On a lightly floured surface, roll the puff pastry into a 10x12-inch rectangle.
  4. Spread the filling evenly over the pastry, leaving a 1/2-inch border along one long edge.
  5. Roll the pastry tightly from the opposite long edge into a 12-inch log.
  6. Place the log seam-side down in the refrigerator for 15 minutes to firm it for slicing.
  7. Cut the log into 24 rounds about 1/2 inch thick.
  8. Arrange the rounds cut-side up on the baking sheet.
  9. Beat the egg with 1 teaspoon of water.
  10. Brush the egg over the pastry tops.
  11. Bake for 18 to 22 minutes, until the pastry is puffed and golden brown.
  12. Let the pinwheels rest on the baking sheet for 5 minutes before serving.

Notes

For neat slices, chill the log until firm before cutting. Store leftovers in the refrigerator for up to 3 days; freeze baked pinwheels for up to 2 months. Gluten-free puff pastry can work as a dietary swap.