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–+ servings
Jalapeno Pinwheels palce in an oval platter with chutney.

Cheesy Puff Pastry Jalapeno Pinwheels

Tanvi Srivastava
Jalapeno pinwheels are quick and easy vegetarian appetizer using puff pastry sheets, diced jalapenos and a touch of spices!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American, Indian
Servings 40 pinwheels

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.
    The pack comes with 2 puff pastry sheets. Work with one puff pastry at a time and keep the other one refrigerated.
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.
 
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