Crispy Sun-Dried Tomato & Artichoke Puff Pinwheels

These irresistible pinwheels combine Mediterranean flavors in a flaky, golden package. With a 5-star restaurant feel but beginner-friendly prep, they’re ideal for entertaining. The tangy sun-dried tomatoes balance the rich artichoke cream cheese filling beautifully.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12 pinwheels

Ingredients

• 1 sheet puff pastry (thawed)
• 4 oz cream cheese (softened)
• 1/2 cup marinated artichoke hearts (chopped)
• 1/4 cup oil-packed sun-dried tomatoes (chopped)
• 1/3 cup grated Parmesan
• 1 garlic clove (minced)
• 1/2 tsp Italian seasoning
• 1/4 tsp red pepper flakes
• 1 egg (for egg wash)

Instructions

1. Preheat oven to 400°F. Line baking sheet with parchment.
2. Mix cream cheese, artichokes, sun-dried tomatoes, Parmesan, garlic, and spices.
3. Roll out puff pastry into 10x12” rectangle.
4. Spread filling evenly over pastry, leaving 1/2” border.
5. Roll tightly lengthwise into a log.
6. Chill 10 minutes for cleaner slices.
7. Slice into 1” rounds with serrated knife.
8. Place on baking sheet, brush with egg wash.
9. Bake 18-20 minutes until golden.
10. Cool 5 minutes before serving.

Chef's Note

For extra crispiness, bake on a preheated pizza stone!

Make-Ahead Tips

Freeze unbaked log up to 3 months. Slice & bake frozen, adding 5 minutes to cook time.

Substitutions

Vegan cream cheese & dairy-free pastry work well. Substitute roasted red peppers for sun-dried tomatoes if needed.