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Herb-Infused Cheese Pinwheels

These cheese pinwheels are a delightful snack featuring flaky, buttery dough rolled around a cheesy, herb-filled center. The swirling technique creates vibrant, colorful layers that bake into crispy, golden treats with melted cheese oozing from the slices. Perfect for casual gatherings or a cozy brunch, they showcase how simple ingredients can turn into a lively, customizable delight.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course
Cuisine: European
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour light and tender, can substitute with whole wheat
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 cup cold butter cut into small cubes
  • 1/4 cup cold water add gradually to form dough
  • 1 cup grated sharp cheddar cheese or substitute with Gruyère
  • 2 tablespoons chopped fresh herbs basil, thyme, or your choice
  • 1 egg large egg for egg wash

Equipment

  • rolling pin
  • Sharp knife or pizza cutter
  • Baking sheet with parchment
  • Pastry brush

Method
 

  1. In a large mixing bowl, combine flour, salt, and sugar. Add the cold, cubed butter and use your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs.
  2. Gradually pour in the cold water, stirring gently until the dough begins to come together. Knead lightly on a floured surface until smooth, then flatten into a disk, wrap in plastic wrap, and chill in the fridge for about 30 minutes.
  3. Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper and set aside.
  4. On a lightly floured surface, roll out the chilled dough into a rectangle about 0.5cm (1/4 inch) thick, roughly 30x20cm (12x8 inches).
  5. Mix the grated cheese with chopped herbs and evenly sprinkle the mixture over the surface of the dough, leaving about 1cm (1/2 inch) border around the edges.
  6. Starting from the long edge, carefully roll the dough into a tight log, ensuring the filling stays inside. Use a sharp knife or pizza cutter to slice the roll into 2cm (3/4 inch) thick rounds.
  7. Place the pinwheels cut side up on the prepared baking sheet, spacing them about 2cm (1 inch) apart. Beat the egg and brush it over the tops of each pinwheel for a glossy, golden finish.
  8. Bake in the preheated oven for 15–20 minutes, until the edges are golden brown and cheese is bubbling. Keep an eye on them after 15 minutes to prevent over-browning.
  9. Remove the pinwheels from the oven and let them rest for about 5 minutes. The cheese will set slightly, making them easier to handle and enjoy.
  10. Serve the pinwheels warm or at room temperature, arranging them on a platter. They’re crispy, cheesy, and bursting with herb flavor — perfect for sharing!

Notes

For extra flavor, add a pinch of chili flakes or your favorite spices to the cheese mixture. These pinwheels are best enjoyed fresh but can be stored in an airtight container for up to 3 days. Reheat in a warm oven for best crispness.