Puff Pastry Pinwheel with Caramelized Onions, Swiss Cheese, and Balsamic Glaze Recipe
These Puff Pastry Pinwheels are a delightful appetizer featuring flaky puff pastry filled with a savory blend of caramelized onions, cream cheese, Swiss cheese, and fresh thyme. The pinwheels are baked to golden perfection and finished with a drizzle of balsamic glaze, making them perfect for parties or snacks.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 pinwheels
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Caramelized Onions
- 3 tablespoons salted butter
- 2 medium onions, thinly sliced
- 1 tablespoon brown sugar
- 1 teaspoon fresh thyme leaves, plus more for serving
For the Pinwheels
- 1 sheet frozen puff pastry, thawed
- Flour, for dusting
- 4 ounces cream cheese, room temperature
- 1 teaspoon Dijon mustard
- 6 ounces Swiss cheese, shredded
For Serving
- Balsamic glaze, for drizzling
- Freshly cracked black pepper, to taste (optional)
- Flaky salt, to taste (optional)
Instructions
- Prepare the caramelized onions: In a large skillet, melt the salted butter over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they become soft and translucent, about 10 minutes. Sprinkle the brown sugar and fresh thyme leaves over the onions, continue cooking, stirring often, until the onions are deeply golden and caramelized, approximately 15-20 more minutes. Remove from heat and let cool slightly.
- Prepare the puff pastry: Lightly dust a clean surface with flour and roll out the thawed puff pastry sheet into a roughly 12-inch square. Spread the cream cheese evenly over the pastry, leaving a small border around the edges. Then, spread the Dijon mustard over the cream cheese layer.
- Add the fillings: Evenly distribute the caramelized onions over the cream cheese and mustard layer. Sprinkle the shredded Swiss cheese on top of the onions, ensuring an even layer.
- Roll and slice the pastry: Gently roll the puff pastry sheet from one edge to the other into a tight log, being careful not to squeeze out the filling. Once rolled, slice the log into 1/2 to 3/4 inch thick pinwheels.
- Bake the pinwheels: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the pinwheels cut side up on the sheet, spaced about 1 inch apart. Bake for 15-20 minutes or until the pastry is puffed and golden brown.
- Finish and serve: Remove from the oven and let cool slightly. Drizzle with balsamic glaze, and season with freshly cracked black pepper and flaky salt to taste. Garnish with additional fresh thyme leaves before serving.
Notes
- Ensure the cream cheese is softened to room temperature for easy spreading.
- Do not overfill the puff pastry to prevent leaking during baking.
- If balsamic glaze is not available, a balsamic reduction or syrup can be used as a substitute.
- These pinwheels taste best served warm but can be reheated gently in the oven.
- For a vegetarian option, check that the cheese used contains no animal rennet.
