Cheesy Puff Pastry Jalapeno Pinwheels

If you're looking for a quick, crowd-pleasing appetizer, look no further than Cheesy Puff Pastry Jalapeño Pinwheels. These savory bites combine the rich, flaky goodness of puff pastry with the gooey, cheesy melt of your favorite cheeses and the spicy kick of jalapeños. Whether you're hosting a game night, a casual get-together, or simply craving a spicy snack, these pinwheels hit all the right notes. Plus, they’re super easy to make!

If you're as obsessed with puff pastry as I am, you'll know that pinwheel appetizers are some of the best to make. A few years back, I created aloo samosa pinwheels, which have quickly become a household favorite!

These jalapeño pinwheels combine the tanginess of cream cheese, the kick of jalapeños, aromatic garlic powder, fresh herbs, and just the right touch of garam masala. Honestly, I could devour the filling all by itself! The result? A perfect bite that balances spice, cheesiness, and buttery pastry.

Of course, the real star here is the jalapeño peppers. You can easily tweak the heat to suit your taste by either adjusting the amount or removing the seeds for a milder bite.

These spicy pinwheels are:

- Vegetarian-friendly
- Cheesy and delicious
- Quick and easy to make
- Make-ahead friendly
- The perfect party snack and guaranteed crowd-pleaser!

How To Make Jalapeno Pinwheels

Make the Jalapeno Cheese Filling- In a large bowl, add all the filling ingredients. Using a soft spatula or a spoon or a hand mixer, mix together very well. Divide mixture into two parts.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the thawed puff pastry sheet on a lightly floured clean surface into a rectangular shape. If you are doubling the recipe and using 2 puff pastry sheets, keep the othe pastry sheet refrigerated.
Spread the cheese jalapeno filling evenly over the puff pastry sheet, leaving an inch border along the edges. Try to spread the filling nsure it's distributed evenly from edge to edge. This ensures that each pinwheel has a consistent flavor.
Roll the pastry tightly starting from the long end into a log and seal the edges with a little water to ensure it stays together while baking. Wrap in a plastic wrap and refrigerate the roll for 15-20 minutes if it feels too soft. You could refrigerate for 1-2 days.
Using a sharp knife or a sharp serrated knife (preferable), and saw action, cut the pastry roll into ½ inch small slices to create pinwheels. Chill the cut pinwheels for 10-15 minutes.
Place the pinwheels on the prepared baking sheet/cookie sheet, leaving some space between each.
Brush melted butter over top of each pinwheel.
Bake in the preheated oven for 17-20 minutes or until the pinwheels are golden brown and puffed up. Some of the cheese will ooze out, however, that's natural.
Pull out the baking sheet from the oven and let the pinwheels cool for 10 minutes on the sheet itself.
Transfer using a spatula on to a serving platter and serve with your favorite chutney or sauce. I love to serve with tamarind chutney.

Recipe Tips

While chopping the fresh jalapenos, I recommend wearing gloves to avoid skin irritation.
To control the heat of the jalapenos, remove the seeds and inner membranes. I dont mind the heat and use them whole.
You could make the jalapeno filling in advance and strore refrigerated.
Keep the puff pastry cold at all times. Refrigerate as many times as needed if it feels sticky or too soft to handle.
The pack comes with 2 puff pastry sheets. Work with one puff pastry at a time and keep the other one refrigerated.
You may scale this recipe. For a large batch, mix the cream cheese filling in a stand mixer.