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Golden-brown savory pinwheels filled with creamy cheese and chopped green pickles, baked until crisp around the edges and lightly browned on top.

Jalapeño Popper Pinwheels

Flaky puff pastry pinwheels filled with creamy jalapeño popper filling — cream cheese, sharp cheddar, and diced jalapeños. Golden, melty, and perfect for any party.
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Prep Time 20 minutes
Cook Time 22 minutes
Servings: 24 pinwheels
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sheet puff pastry thawed
  • 8 oz cream cheese softened
  • 1 cup sharp cheddar cheese shredded
  • 2 –3 jalapeños seeded and finely diced
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • Salt and pepper to taste
  • 1 egg beaten (for brushing)

Equipment

  • Baking sheet, parchment paper, sharp knife

Method
 

  1. Roll puff pastry into a 10x12-inch rectangle.
  2. Mix cream cheese, cheddar, jalapeños, garlic powder, onion powder, salt, and pepper.
  3. Spread filling over pastry, leaving a ½-inch border on one long edge.
  4. Roll tightly into a log, wrap in plastic, and chill 20 minutes.
  5. Preheat oven to 400°F. Slice log into ½-inch rounds and place cut-side up on a parchment-lined sheet.
  6. Brush with beaten egg.
  7. Bake 18–22 minutes until deeply golden and bubbly.
  8. Cool a few minutes before serving.

Notes

Chilling the log is essential for clean slices. Seed the jalapeños for milder heat. Can be prepped ahead and baked fresh. Best served warm.