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Parmesan Garlic Pinwheels

These pinwheels are perfect bite-sized appetizers that soon become addicting. You can fill them with so many different things. Make sure to check the variations below for ideas.


1 sheet Puff Pastry

1/4-1/2 cup Grated Parmesan Cheese

1 tsp Powdered Garlic

1/4-1/2 tsp Cayenne

1/2 tsp Kosher Salt

1 Egg


Thaw 1 sheet of puff pastry in the refrigerator. It doesn't take long, but give yourself at least 1 hour.

Take the puff pastry out of the refrigerator. Dust the counter with flour and roll it out slightly larger. Cut the sheet in half.

Mix the egg with 1 tablespoon water, and with a pastry brush, paint one half of the sheet with the egg. Sprinkle with the Parmesan cheese, garlic, cayenne, and salt. Press into the dough.

Roll the long end of the sheet into a long log. Refrigerate while you do the same with the other half. Switch the logs in the refrigerator taking the cold log out, and place it on a cutting board.

Preheat the oven to 400 degrees Fahrenheit.

Slice 1/8-1/4 inch pieces from the log. Place on a parchment-lined baking sheet. Paint each with the egg wash. Put the baking sheet into the freezer while you slice the other log. Once you complete the second log, exchange it with the first tray.

Place the first tray into the oven and bake for about 10 minutes or until slightly golden brown. Bake the second tray. Serve as is.


You can fill the puff pastry with anything you like. Here are some ideas:

  • Herbs de Provence with a pinch of salt and Gruyere or Swiss cheese

  • Italian herb mix with a pinch of salt and shredded mozzarella

  • Thinly sliced ham and Swiss cheese

  • Small amount of tomato sauce - no need to use eggwash

  • Taco seasoning with shredded cheddar cheese

  • Bacon with shredded cheddar cheese

  • Proscuitto

  • Herbed cream cheese

  • Pesto

  • Cinnamon sugar

  • Cranberry or raspberry jelly with finely chopped pistachios

  • Applesauce with extra cinnamon - smooth applesauce not chunky


Apple Crunch Pie.jpeg

About Me

Hi!  I'm Jen

Cooking is a passion passed down from both of my grandmothers to my mother and then to my sister and me.  

Throughout my career, I was always drawn back to food.  I've learned from experienced chefs, apprenticed with professional bakers, and tasted coffee with international experts.

Today I'm sharing those experiences with you.

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