Description
These bacon puff pastry pinwheels are sure to be a hit at your next party! Flaky puff pastry is rolled with bacon and cheddar cheese, then sliced and baked until golden brown.
Ingredients
Scale
- 1 sheet frozen puff pastry, thawed according to package directions
- 8 to 10 strips bacon (regular cut, not thick-cut) or thinly sliced ham
- 1 – 1 1/2 cups shredded Cheddar cheese (adjust amount to preference)
- Fresh cracked black pepper, to taste
- Optional: 1 egg, beaten (for egg wash)
Instructions
- Prepare Puff Pastry: Gently unfold the thawed puff pastry sheet on a lightly floured surface. If needed, use a rolling pin to smooth out creases or slightly enlarge it, maintaining a rectangular shape.
- Layer Ingredients: Arrange the bacon strips (or ham slices) in a single layer over the puff pastry, covering the surface but leaving about a 1/2-inch border along one long edge. Top the bacon evenly with the shredded cheddar cheese. Sprinkle with fresh cracked black pepper to taste.
- Roll Up Pastry: Starting from the long edge opposite the bare border, tightly roll up the puff pastry into a log, jelly-roll style.
- Chill Log (Important): Wrap the log tightly in plastic wrap. Place it in the refrigerator for at least 20-30 minutes (or freezer for 10-15 minutes) to firm up. This makes slicing much easier and helps the pinwheels hold their shape.
- Preheat Oven and Prepare Baking Sheet: While the log chills, preheat your oven to 380°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Slice Pinwheels: Remove the chilled log from the refrigerator/freezer and unwrap it. Using a sharp serrated knife, slice the log crosswise into rounds about 1/2-inch thick.
- Arrange on Baking Sheet: Place the pinwheel slices flat on the prepared baking sheet, leaving some space between each one.
- Egg Wash (Optional): For a deeper golden color and shine, brush the tops of the pinwheels with beaten egg wash.
- Bake: Bake for about 15-20 minutes, or until the puff pastry is puffed, golden brown, and crisp, and the cheese is melted.
- Cool and Serve: Remove the bacon pinwheels from the oven and let them cool slightly on the baking sheet before transferring them to a serving platter. Serve warm or at room temperature.
Notes
- Puff Pastry: Ensure the puff pastry is thawed according to package directions but kept cold for best puffiness.
- Bacon: Regular cut bacon works well. You can partially cook the bacon before layering if you prefer it extra crispy, but ensure it’s still pliable enough to roll. Drain well if pre-cooking.
- Cheese: Cheddar is used here, but Swiss, Gruyère, or Monterey Jack are also delicious substitutes.
- Chilling: Don’t skip chilling the log before slicing; it’s key for clean cuts and shape retention.
- Slicing: A serrated knife helps cut through the layers cleanly without squishing the roll.
- Storage: Store cooled leftovers in an airtight container at room temperature for a day or in the refrigerator for 2-3 days. Reheat briefly in an oven or air fryer at 350°F (175°C) to restore crispness.