I love puff pastry because you can make so many different things and the result will always be delicious and super flaky. I had a sheet leftover in my freezer from when I made pigs in a blanket so I decided to use it up. This time I went in a cheesy direction. I made cute little cream cheese and caramelized onion pinwheels. I figured this combination would work really well and the puff pastry was a great vehicle.
I had never made caramelized onions before but I found a recipe from Simply Recipes (link here) and they were super simple to make! They turned out incredible and they were so sweet! I made a big batch of them and kept them in the fridge (only for a few days). I’ve put them on pizza and on toast – so yummy – but a big portion of them went into these pinwheels.
The onions were mixed with softened (very important) cream cheese and some seasonings – salt, pepper, chili flakes and thyme – which made a rich and flavourful filling. Then you just have to spread that mixture all over the thawed puff pastry, roll it up, then slice* and bake.
These turned out so well. Each bite was packed with sweet onions and cream cheese with the hint of spice from the chili flakes. It was well-balanced in textures and flavours. These would be great as an appetizer for dinner or just as a snack on the weekend. With so few ingredients, they are perfect to make any time!
- 1/2 cup caramelized onions
- 1 block cream cheese, softened
- 1/4 tsp each: salt, pepper, chili flakes, dried thyme
- 1 sheet puff pastry, thawed
- Preheat oven to 375°. Line baking sheet with parchment paper or silicone baking mat.
- In medium bowl, combine onions, cream cheese and all seasonings, until well blended.
- Place puff pastry on clean surface and spread cream cheese mixture all over. Cut pastry in half lengthwise (if desired, see NOTE) or roll entire sheet tightly like a cinnamon roll.
- Use sharp knife to cut into pinwheels and place on prepared baking sheet.
- Bake for 15-20 minutes until golden brown and visibly flaky. Serve hot or room temperature.
*NOTE: I cut my puff pastry in half lengthwise so that I could make twice the amount of pinwheels, but you could leave it whole and make larger ones if you prefer. Yield is ~12 large or 24 small.