Ingredients
- Puff Pastry (1 sheet, 14.1 oz package): Provides the flaky, golden-brown crust for the pinwheels. Thaw according to package directions.
- Cream Cheese (8 oz, softened): The creamy base of the filling, adding richness and tang. Ensure it’s fully softened for easy mixing.
- Shredded Cheddar Cheese (1 cup): Adds a sharp, savory cheese flavor that complements the cream cheese and jalapenos. Sharp cheddar is recommended for the best flavor.
- Jalapenos (4-6, finely diced): Provide the signature “popper” heat. Adjust the quantity based on your spice preference and remove seeds and membranes for milder heat. Fresh jalapenos are best, but pickled can be used in a pinch (drain well).
- Bacon (4 slices, cooked and crumbled): Adds smoky, savory flavor and a delightful textural element. Cook until crispy and crumble finely. Vegetarian option: Omit bacon or use vegetarian bacon crumbles.
- Green Onions (2-3, thinly sliced): Introduce a fresh, mild onion flavor and a pop of color. Chives can also be used for a milder oniony taste.
- Garlic Powder (1 teaspoon): Enhances the savory flavors of the filling.
- Salt (1/2 teaspoon, or to taste): Balances the flavors and enhances the overall taste.
- Black Pepper (1/4 teaspoon, or to taste): Adds a touch of spice and depth of flavor.
- Egg (1 large, beaten): Used for an egg wash to promote browning and shine on the pastry.
- Everything Bagel Seasoning (optional, for topping): Adds a savory and textural topping. Sesame seeds, poppy seeds, or flaky sea salt can also be used.
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Prepare the Filling: In a medium-sized bowl, combine the softened cream cheese, shredded cheddar cheese, finely diced jalapenos, cooked and crumbled bacon, thinly sliced green onions, garlic powder, salt, and black pepper.
- Mix the Filling Thoroughly: Using a spatula or electric mixer (on low speed), mix all the filling ingredients together until they are well combined and creamy. Ensure there are no large lumps of cream cheese remaining. Taste the filling and adjust salt and pepper as needed to your preference. If you want more heat, add a pinch of cayenne pepper or more jalapenos.
- Prepare the Puff Pastry: Gently unfold the thawed puff pastry sheet on a lightly floured surface. If your puff pastry is very thick, you can lightly roll it out with a rolling pin to slightly enlarge it and make it thinner, which will make rolling the pinwheels easier. Aim for a rectangle approximately 10×12 inches.
- Spread the Filling: Evenly spread the cream cheese mixture over the entire surface of the puff pastry sheet, leaving a small border (about 1/2 inch) along one of the longer edges for easier sealing. Ensure the filling is spread in a thin, even layer for consistent flavor in each pinwheel.
- Roll Up the Puff Pastry: Starting from the long edge opposite the border you left clean, tightly roll up the puff pastry sheet jelly-roll style. Roll firmly but gently to avoid tearing the pastry. As you reach the end, moisten the clean border edge with a little water to help seal the roll securely.
- Chill the Roll (Important Step): Wrap the rolled-up puff pastry log tightly in plastic wrap. Place it in the refrigerator and chill for at least 30 minutes, or up to 2 hours. This chilling step is crucial as it firms up the dough and filling, making it much easier to slice the pinwheels cleanly.
- Slice the Pinwheels: Once chilled, remove the puff pastry roll from the refrigerator and unwrap it. Using a sharp, serrated knife, slice the roll into pinwheels approximately ¾ to 1 inch thick. For cleaner slices, you can use a sawing motion rather than pressing straight down. If the roll is very firm, let it sit at room temperature for a few minutes to soften slightly before slicing.
- Arrange Pinwheels on Baking Sheet: Place the sliced pinwheels onto the prepared baking sheet, cut-side up. Leave a little space between each pinwheel to allow for even baking.
- Egg Wash and Topping (Optional): In a small bowl, whisk the egg to make an egg wash. Brush the tops of each pinwheel with the beaten egg. If desired, sprinkle the tops with everything bagel seasoning, sesame seeds, poppy seeds, or flaky sea salt for added flavor and visual appeal.
- Bake the Pinwheels: Bake in the preheated oven for 15-20 minutes, or until the pinwheels are golden brown and the filling is bubbly and heated through. Keep an eye on them towards the end of baking to prevent over-browning.
- Cool and Serve: Remove the baking sheet from the oven and let the Easter Jalapeno Popper Pinwheels cool on the baking sheet for a few minutes before transferring them to a serving platter. Serve warm. They are delicious served as is, or with a side of ranch dressing or sour cream for dipping.
Nutrition
- Serving Size: one normal portion
- Calories: 220
- Fat: 15g