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Sun-dried Tomato Cheese Pinwheels
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Sun Dried Tomato and Cheese Pinwheels

Puff pastry pinwheels filled with mature cheddar cheese, sun-dried tomatoes and smoked paprika.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Savoury
Cuisine: British
Servings: 12
Author: Emma


  • 375 grams ready made puff pastry (13 ounces)
  • 220 grams grated mature cheddar (2 and 1/2 cups)
  • 25 grams sun-dried tomatoes chopped up into small chunks (1/4 cup once chopped up)
  • 1 teaspoon smoked paprika
  • 1 egg beaten


  • Take your puff pastry out of the fridge 10 minutes before you plan on using it then preheat your oven to 200C / 400F / Gas mark 6 and line with parchment paper or lightly grease a large baking sheet and place to one side.
  • Chop up your sun-dried tomatoes into small chunks and measure out your grated cheese.
  • un-roll your pastry to a flat sheet. If your's is a block and not a sheet roll it out to about 35cm x 25cm.
  • Sprinkle the pastry sheet with the grated cheese and the chopped up sun-dried tomatoes leaving a 1 inch boarder around the edges.
  • Roll it up from the long edge like a swiss roll. And using a sharp knife cup them up about 1 inch thick, you should get about 12 out of the roll.
  • Beat your egg in a bowl and give each of the pinwheels an egg wash.
  • Pop them on your baking sheet spaced out a little and place them in your preheated oven for 20 to 25 minutes. You are looking for them to be a golden brown and the cheese bubbling.
  • Take them out of the oven once they are cooked and allow them to cool for 5 minutes on their tray before serving, because melted cheese can be molten hot!
  • Serve the day of baking but they can be kept in an airtight tin overnight and reheated in a warm oven for 5 minutes the next day.