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Cheese Pinwheels

Cheese pinwheels are charming, swirl-shaped snacks made from simple dough layered with shredded cheese, then rolled, sliced, and baked until crispy on the edges and gooey in the middle. They showcase a playful, imperfect appearance with a satisfying combination of flaky layers and melted cheese, perfect for sharing or snacking. The process involves rolling out dough, spreading cheese, rolling into a log, slicing, and baking to golden perfection.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 12
Course: Main Course
Cuisine: European
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour or bread flour for a chewier texture
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 cup cold unsalted butter cut into small pieces
  • 1/4 cup cold water
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 beaten egg for egg wash

Equipment

  • Rolling pin
  • Serrated knife
  • Baking sheet
  • Parchment paper
  • Pastry brush

Method
 

  1. Mix the flour, salt, and sugar in a large bowl. Add cold butter and cut it into the flour using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
  2. Pour in cold water gradually, mixing gently until the dough begins to come together. Knead briefly on a floured surface until smooth, then form into a disk, wrap in plastic, and chill in the fridge for 30 minutes to relax the gluten.
  3. Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper. Remove the dough from the fridge and roll it out on a lightly floured surface into a rectangle about 30x20 cm (12x8 inches), with a thickness of around 0.5 cm (1/4 inch).
  4. Sprinkle the shredded cheddar evenly over the rolled dough, leaving a small border around the edges. Feel free to add herbs or spices if desired for extra flavor.
  5. Starting from one long side, carefully roll the dough into a tight log, maintaining even pressure to keep the swirl neat. Use a serrated knife to slice the log into 12 equal rounds, about 2 cm (0.75 inches) thick.
  6. Arrange the slices cut side up on the prepared baking sheet, spacing them about 2 cm (0.75 inches) apart. Brush the tops with beaten egg to give a shiny, golden finish.
  7. Bake in the preheated oven for 15-20 minutes, until the pinwheels are golden brown and the cheese is bubbling around the edges. Keep an eye on them to prevent over-browning.
  8. Remove from the oven and let the pinwheels rest on the baking sheet for about 5 minutes, allowing the cheese to set slightly. Transfer to a serving platter and enjoy warm or at room temperature.

Notes

For a richer, flakier texture, chill the dough thoroughly before rolling. Feel free to experiment with different cheeses or add herbs and spices for variation.