Savory puff pastry pinwheels filled with crispy bacon, creamy cheddar cheese, and sautéed leeks. Perfect for parties, brunches, or as an elegant appetizer.
american
Nutrition
Provides moderate protein from bacon and cheese but is high in saturated fat and calories from pastry and dairy ingredients.
| Calories | 154 kcal |
| Energy | 643 kJ |
| Protein | 4 g |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 4 g |
| Cholesterol | 29 mg |
| Carbohydrate | 10 g |
| Sugars | 1 g |
| Dietary Fibre | 0 g |
| Sodium | 192 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
bakingbrunchappetizerparty foodpastries
Bacon and Cheddar Pinwheels
The Anthony Kitchen (Kelly Anthony)
25
servings
0
per serve
0
minutes
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Ingredients
Equipment
Saute pan
Pastry brush
Serrated knife
Offset spatula
Rolling Pin
Stand Mixer
Baking sheet
Instructions
1
The day before you intend to make the pinwheels, set the puff pastry in the refrigerator to thaw overnight.
2
If using leeks, have ready a large bowl full of cold water, and cut each leek in half lengthwise. Transfer to the bowl and begin removing any excess sand or grit from the inner layers. Pat dry and transfer to a cutting board. Begin slicing the leeks into thin rounds, white and light green parts only. Discard the dark green areas and the roots. Set aside until ready to use. If using an onion, finely dice and set aside until ready to use.
3
Have ready a plate lined with paper towels. Saute the bacon in a saute pan over medium-high heat for about 10 minutes, or until crispy. Remove from the pan and set aside on a plate. Reduce the heat to medium-low and add the leeks or onions to the saute pan, cooking in the leftover bacon grease. Saute 2 minutes for leeks, or 5 minutes for onions. Set aside to cool.
4
In a small bowl, combine 1 egg and the water, and whisk to combine. Set aside.
5
In the bowl of a stand mixer fitted with a paddle attachment, add cream cheese and mayonnaise and beat at a medium-high speed until completely smooth. If you don't have a stand mixer, use a handheld mixer and medium-sized mixing bowl.
6
Add bacon, leeks (or onions), cheddar, chives, pepper, and salt and mix on low to combine. Set aside until ready to use.
7
On a large floured board, sprinkle one sheet of puff pastry with the flour and roll out into a rectangle about 9"x13".
8
Spread half of the cream cheese mixture onto the pastry sheet using an offset spatula or a knife, leaving an empty space about 1" wide on one of the ends for the egg wash. Using a pastry brush, brush the empty space lightly with the egg wash.
9
Working from short-end to short-end, tightly roll the pastry toward egg wash end (just as you would cinnamon rolls) and pinch at the seam. Transfer roll to the refrigerator and repeat with the second pastry sheet. Transfer the second roll to the refrigerator, and allow the rolls to chill until firm, about 30 minutes.
10
Preheat the oven to 400° and have ready a baking sheet lined with either parchment paper or a silicone baking mat.
11
Remove from the refrigerator and transfer to the floured work surface. Use a sharp, serrated knife to cut the roll into 1/2"-3/4" pieces, and discard of the ends.
12
Set pinwheels on a baking sheet, spacing them each about 2" apart, and bake for 15 minutes, or until puffed and golden brown. Allow to cool slightly and serve.
Bacon and Cheddar Pinwheels
The Anthony Kitchen (Kelly Anthony)
25
servings
0
per serve
0
minutes
Savory puff pastry pinwheels filled with crispy bacon, creamy cheddar cheese, and sautéed leeks. Perfect for parties, brunches, or as an elegant appetizer.
american
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Saute pan
Pastry brush
Serrated knife
Offset spatula
Rolling Pin
Stand Mixer
Baking sheet
Instructions
1
The day before you intend to make the pinwheels, set the puff pastry in the refrigerator to thaw overnight.
2
If using leeks, have ready a large bowl full of cold water, and cut each leek in half lengthwise. Transfer to the bowl and begin removing any excess sand or grit from the inner layers. Pat dry and transfer to a cutting board. Begin slicing the leeks into thin rounds, white and light green parts only. Discard the dark green areas and the roots. Set aside until ready to use. If using an onion, finely dice and set aside until ready to use.
3
Have ready a plate lined with paper towels. Saute the bacon in a saute pan over medium-high heat for about 10 minutes, or until crispy. Remove from the pan and set aside on a plate. Reduce the heat to medium-low and add the leeks or onions to the saute pan, cooking in the leftover bacon grease. Saute 2 minutes for leeks, or 5 minutes for onions. Set aside to cool.
4
In a small bowl, combine 1 egg and the water, and whisk to combine. Set aside.
5
In the bowl of a stand mixer fitted with a paddle attachment, add cream cheese and mayonnaise and beat at a medium-high speed until completely smooth. If you don't have a stand mixer, use a handheld mixer and medium-sized mixing bowl.
6
Add bacon, leeks (or onions), cheddar, chives, pepper, and salt and mix on low to combine. Set aside until ready to use.
7
On a large floured board, sprinkle one sheet of puff pastry with the flour and roll out into a rectangle about 9"x13".
8
Spread half of the cream cheese mixture onto the pastry sheet using an offset spatula or a knife, leaving an empty space about 1" wide on one of the ends for the egg wash. Using a pastry brush, brush the empty space lightly with the egg wash.
9
Working from short-end to short-end, tightly roll the pastry toward egg wash end (just as you would cinnamon rolls) and pinch at the seam. Transfer roll to the refrigerator and repeat with the second pastry sheet. Transfer the second roll to the refrigerator, and allow the rolls to chill until firm, about 30 minutes.
10
Preheat the oven to 400° and have ready a baking sheet lined with either parchment paper or a silicone baking mat.
11
Remove from the refrigerator and transfer to the floured work surface. Use a sharp, serrated knife to cut the roll into 1/2"-3/4" pieces, and discard of the ends.
12
Set pinwheels on a baking sheet, spacing them each about 2" apart, and bake for 15 minutes, or until puffed and golden brown. Allow to cool slightly and serve.
bakingbrunchappetizerparty foodpastries
Nutrition
Provides moderate protein from bacon and cheese but is high in saturated fat and calories from pastry and dairy ingredients.
| Calories | 154 kcal |
| Energy | 643 kJ |
| Protein | 4 g |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 4 g |
| Cholesterol | 29 mg |
| Carbohydrate | 10 g |
| Sugars | 1 g |
| Dietary Fibre | 0 g |
| Sodium | 192 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
