Jalapeño Popper Pinwheels
Jalapeño Popper Pinwheels are a flaky, cheesy, and spicy appetizer perfect for game day or parties. Quick to make and always a crowd-pleaser!
Jalapeño popper pinwheels are one of my favorite go-to appetizers when I need something bite-sized without a lot of fuss. They have just the right amount of heat and cheese, making them perfect for game days and parties.
If you love the classic flavors of jalapeño poppers but don’t feel like stuffing individual peppers, these pinwheels are a great choice.
With puff pastry, cream cheese, sharp cheddar cheese, and diced jalapeños, they bake up golden and flaky in about 20 minutes, making them a guaranteed crowd-pleaser.
Looking for more puff pastry recipes? Try our puff pastry cheese straws, puff pastry pizza, and chocolate filled puff pastry.
Tips
- Use room temperature cream cheese – It blends more smoothly and spreads easily over the pastry.
- Adjust the heat – Removing the seeds and membranes from the jalapeños keeps things mild. If you want extra heat, leave them in or swap in serrano peppers.
- Don’t skip the egg wash – Brushing the tops with egg gives the pinwheels a rich golden color and a bit of shine.
Substitutions and Variations
- Cheese Options – Sharp cheddar melts beautifully, but pepper jack, gouda, or even Monterey Jack work well.
- Heat Level – If jalapeños are too spicy, try using milder peppers like banana peppers. Tamed jalapeños work great if you like the jarred variety. For more kick, a pinch of cayenne in the filling adds extra heat.
- Puff Pastry Alternative – Crescent roll dough or refrigerated pizza dough can be used instead, but they will bake up softer and less flaky.
Two Ways to Roll the Pinwheels
- Traditional Roll Method – Roll the entire sheet of puff pastry into a log, then slice it into pinwheels. This is the more common approach.
- Individual Strip Method – Instead of rolling the whole sheet, slice the puff pastry into strips first using a pizza cutter, then roll each strip individually. This method makes them easier to handle and ensures a more consistent shape. I love using this method!
Can I make these ahead of time?
Yes! Assemble the pinwheels, place them on a baking sheet, and refrigerate them for a few hours before baking.
What dipping sauces go well with these?
These pinwheels are great on their own, but they pair well with ranch dressing, sour cream, or even a simple garlic aioli.
Storing and Reheating
Refrigerator: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, pop them in a 350°F (175°C) oven for 5-7 minutes to crisp them back up. Avoid microwaving if possible, as it can make the puff pastry soggy.
Ingredients
- 3 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 1 cup shredded sharp cheddar cheese
- 2 to 3 jalapeños, finely diced (adjust based on heat preference)
- 1 sheet puff pastry, thawed
- 1 egg, beaten
- 1 tablespoon water
- Chopped chives, or parsley (optional garnish)
Instructions
- Prepare the Filling: In a bowl, mix the softened cream cheese, mayonnaise, garlic powder, and smoked paprika until smooth. Stir in the shredded cheddar and diced jalapeños.3 ounces cream cheese2 tablespoons mayonnaise¼ teaspoon garlic powder¼ teaspoon smoked paprika1 cup shredded sharp cheddar cheese2 to 3 jalapeños
- Roll Out the Puff Pastry: Lightly flour a surface and place the thawed puff pastry sheet on it. Gently roll it out to an even thickness.1 sheet puff pastry
- Spread the Filling: Evenly spread the cream cheese mixture over the entire surface of the puff pastry.
- Cut the Strips: Use a pizza cutter to slice the pastry into evenly sized strips, about 1 inch (2.5 cm) wide.
- Roll Each Strip: Take each strip and roll it up individually, creating small pinwheels.
- Arrange on Baking Sheet: Place the rolled pinwheels on a parchment-lined baking sheet, leaving some space between each.
- Chill: Refrigerate the pinwheels for at least 15 minutes to allow them to firm up. Preheat the oven to 400°F (200°C).
- Apply Egg Wash: Whisk together the egg and water, and use a pastry brush to apply the egg wash to the tops of the pinwheels.1 egg1 tablespoon water
- Bake: Bake for 15-20 minutes or until puffed and golden brown.
- Cool and Serve: Let them cool slightly before serving. Garnish with chopped chives or parsley if desired.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 pinwheels. Actual calories will vary.
- Recipe makes 14-16 pinwheels depending on how wide you cut them.
- For mild heat, we recommend removing the seeds and membranes from the jalapeños.