Savory Puff Pastry Pinwheels and Cheese Dip

The following crispy puff pastry pinwheels, are loaded with colorful and flavorful Mediterranean ingredients, that complement each other beautifully: garlic cream cheese, Parmesan cheese, Feta cheese, oil cured black olives, sun dried tomatoes, and fresh rosemary and thyme – all create an aromatic and tasty filling for the buttery crispy dough.

For added layers of flavors and textures, I’ve used the same ingredients to create a tasty cheese dip.

Served together, with a selection of drinks or cocktails, both pinwheels and dip are perfect for serving as an appetizer for a festive dinner. They are also great for serving as part of a buffet style party, or as a tasty snack any time of the day. Try them and enjoy.

Notes:

* For best results, make sure to use all-butter puff pastry.

* As with all puff pastry baking, it is important to keep it cold, while the oven is hot before baking.

Makes: about 44 pinwheels, 1 cup dip

Prep time: 10 minutes

Chilling time: 15 minutes

Baking time: 15 minutes

Ingredients:

For the pinwheels:

14 oz (397 grams) all-butter rolled puff pastry, cold

½ cup garlic and herbs cream cheese, soft

¼ cup finely grated Parmesan cheese

1/3 cup crumbled Feta cheese

½ cup sun dried tomatoes

¼ cup chopped oil cured black olives

1 Tbs chopped fresh rosemary

1 Tbs chopped fresh thyme

For the cheese dip:

1 garlic clove, finely chopped

½ cup Feta cheese, crumbled

5 oz (140 grams) fresh goat cheese

½ cup soft cream cheese

2 Tbs finely grated Parmesan cheese

1 tsp salt

½ tsp freshly ground four peppers mix

2 Tbs olive oil

¼ cup chopped chives

¼ cup chopped sun dried tomatoes

¼ cup chopped oil cured black olives

1 Tbs chopped fresh thyme and rosemary

1. The pinwheels: cut the dough sheet horizontally. Place on a work surface lined with plastic wrap.
2. Spread the cream cheese over each portion, then scatter over the Parmesan cheese, Feta cheese, sun dried tomatoes, olives, rosemary and thyme. Carefully roll into a log. Transfer to a sheet pan, lined with baking paper, and place in the freezer for 10-15 minutes, until well chilled.
3. The dip: place the garlic, cheeses, salt, pepper and olive oil in a small food processor, and process until smooth. Transfer into a medium bowl, add the chives, sun dried tomatoes, olives, thyme and rosemary, and mix well. Taste and adjust seasoning. Wrap with plastic wrap and keep in the fridge until using. Bring to room temperature when ready to serve.
4. To bake the pinwheels: preheat the oven to 400F (205C). Line a sheet pan with baking paper.
5. With a heavy sharp knife, cut each log into 22 pinwheels, discarding the edges. Place on the baking paper, leaving room to expand a bit, and bake for about 15 minutes, until the dough is golden-brown. Serve warm, with the dip on the side.