Ingredients:

  • 2 sheets (approx. 400 g total) pre-rolled frozen puff pastry
  • 1 large egg, beaten
  • 1 Tbsp milk or water (to thin egg wash)
  • Pinch of sea salt (for sprinkling)
  • 8 oz (225 g) full-fat cream cheese, softened to room temperature
  • 2 Tbsp (30 ml) olive oil
  • 1 tsp (5 ml) lemon zest, finely grated
  • 1 Tbsp (15 ml) dried mixed herbs (e.g., oregano, thyme, basil)
  • 1/2 tsp (2.5 ml) garlic powder
  • 1/4 tsp (1.25 ml) black pepper
  • 1/2 tsp (2.5 ml) fine sea salt

Instructions:

  1. Thaw the Pastry: Defrost the puff pastry sheets according to package directions (usually 30–40 minutes at room temperature). Keep them chilled until just ready to use.
  2. Combine the Filling: In a medium bowl, beat the softened cream cheese until smooth. Add the olive oil, lemon zest, dried herbs, garlic powder, salt, and pepper. Mix well until everything is evenly incorporated.
  3. Prep the Egg Wash and Oven: Whisk the egg and milk/water in a small bowl until smooth. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
  4. Spread the Filling: Lay one sheet of puff pastry flat on a lightly floured surface or its own parchment paper. Gently spread half of the cream cheese mixture evenly over the entire surface, leaving a small (1/2 inch / 1 cm) border on the long edge furthest from you.
  5. Roll the Pastry: Starting from the long edge nearest you, tightly roll the pastry into a neat, uniform log. Pinch the seam lightly to seal.
  6. Chill Firmly: Wrap the log tightly in plastic wrap. Repeat the spreading and rolling process with the second sheet of pastry. Place both logs in the freezer for 30 minutes (or the refrigerator for 1 hour). Chilling is essential for clean slicing.
  7. Slice the Logs: Remove the logs from the freezer. Using a sharp, non-serrated knife (or unflavored dental floss), slice each log into 20 even rounds, about 1/2 inch (1.25 cm) thick.
  8. Arrange and Brush: Place the pinwheels flat onto the prepared baking sheets, leaving a small gap between each. Brush the tops lightly with the egg wash and sprinkle a pinch of sea salt over each.
  9. Bake: Bake for 18–20 minutes, rotating the trays halfway through, until the pastry is deeply puffed, golden brown, and the cream cheese is lightly set.
  10. Cool and Serve: Transfer the pinwheels to a wire rack immediately after baking. Serve warm or at room temperature.