These puff pastry pinwheels are super simple and quick to make and stuffed full of cheese and bacon. Do not attempt to eat if you are on any kind of diet! These make for some tasty party food and can be stored for a couple of days in an airtight container. Check out the video below to see how quick and easy they are to make!
I decided to go with two types of cheese for these pinwheels, a strong cheddar to get some flavour through each bit and some mozzarella so you get that ooey gooey stringy cheese. The saltiness of the bacon obviously works amazingly well...and remember..everything is better with bacon!
Easy to make puff pastry pinwheels
I really can't emphasise enough how easy these bad boys are to make, you really don't need any specialist skills in the kitchen. These puff pastry pinwheels are also super quick to put together - in less than 30minutes you can be serving these awesome bites of yum to your guests.
This is a great recipe to experiment with as well. Mix it up with some blue cheese or maybe some pepperoni in place of the bacon. There are so any awesome combinations you can try!
For more party food recipes, check these out!
Meatball Cupcakes - The Perfect Party Food
Crostini Canapés with Goats Cheese & Roasted Peppers
And be sure to check out my sweet version of this recipe!
I love hearing from you!! If you have tried these puff pastry pinwheels, be sure to scroll down, give it a star rating and let me know what you thought!
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Puff Pastry Pinwheels with Cheese & Bacon
Ingredients
- 6 strips bacon fried and crumbled
- 17.6 ounces puff pastry block (500g)
- Some plain flour for dusting
- 3 tbsp tomato paste / puree
- 3.5 ounces strong cheddar grated (100g)
- 5.2 ounces mozzarella diced (150g)
- 1 beaten egg
Instructions
- First off, fry the bacon until super crispy, put on some kitchen paper and leave to one side.
- Pre heat the oven to 180º.
- Dust your work surface with a little flour and roll out the pastry into a large rectangle that is the thickness of a £1 coin. Trim the edges so that they are straight.
- Evenly spread the tomato puree over the pastry, leaving a 1cm gap at the edges. Crumble the bacon over the top of the puree and then the cheeses.
- Roll the pastry and filling and then brush a little beaten egg on to the edge of the pastry so that the edges stick together.
- Slice the roll in 2 cm intervals then place each pin wheel on to a baking sheet. Brush with the beaten egg.
- Put in the oven for 15-20 minutes until the pastry is golden brown.
Video
Notes
Nutrition
Rhonda says
Hi , can these be make ahead unbaked or baked and placed in freezer ?
Slow The Cook Down says
Hi Rhonda, yes, you can freeze these! It's best to freeze them before baking for best results. Freeze them solid on a baking sheet before transferring to an freezer bag / container. You can cook them straight from frozen - add maybe around and extra 10 minutes to the cooking time. Enjoy!
Lindsey Patten says
Can you make these the day before?
Slow The Cook Down says
Hi Lindsey! Yes you can, they'll keep well in an airtight container at room temp for a day or two, you can enjoy cold or pop them in the oven to warm through. You can roll them the day before and keep them covered in the fridge and bake the next day too.
Kathleen B says
Hi, I am making these and I have a question about the recipe. So the recipe says to use 17.5 ounces of puff pastry dough, along with the other ingredients, which is supposed to yield 12 pinwheels. Do you really use all 17.5 ounces (that is TWO separate puff pastry dough sheets from Pepperidge Farm)? That looks like it would make far more than 12 pinwheels, actually double the number....which leads me to wonder if the recipe's proportions are correct?
Slow The Cook Down says
Hi Kathleen,
When I posted this recipe I made it in the UK, so used ingredients that were available there rather than in North America, so that may be where the difference is. I used one large block of puff pastry (rather than sheets) that was 17.5oz and rolled it out, the pinwheels are quite large. If you use two sheets, I would expect that you'd have 24, but they would be half the size. Hope that helps a little!
Natalie Dexter says
I tried to made these for people at work and they went down very Well! I also did a version using pesto (green) and cheese and they were bloody amazing! Going to try swapping the bacon for chorizo! Hmm mmm yummy!
Slow The Cook Down says
Hey Natalie! Oh I'm so glad everyone enjoyed them! I love the idea of making them with pesto! I made a sweet version a while back too which are super yummy (https://slowthecookdown.com/sweet-puff-pastry-pinwheels/) and I'm working on another variation too! Thanks for taking the time to comment 🙂
Natalie Dexter says
I'm so sorry I've only just seen your reply! Wow the sweet ones look amazeballs! I may have to try them out too! Currently making the chorizo version I mentioned fingers crossed they go down Well!
God help me when this lockdown is over I'll need to lose so much weight! ?♀️
Slow The Cook Down says
haha won't we all!!
[email protected] says
These are almost too pretty to eat! But I would anyway. YUM!
Lillian Simpson says
Could you also make these pinwheels from cresent roll dough? I am not very good working with puff pastry.
Slow The Cook Down says
Hi Lilian!
I haven't made these with crescent dough, but I think it would work really well! If you give it a try I'd love to hear what your results were!
Simon Vanbecelaere says
Bam how's that for a pinwheel recipe! I will try it for sure! Guess it would do for bbq breakfast!
Patty says
Yummy! Love your beautiful pinwheels, pinning and twitting!
Slow The Cook Down says
Thank you Patty!