Artichoke Cheese Pinwheels

These puff pastry pinwheels are adorable. Once you get the hang of making a pinwheel, they are a snap to make. The filling is also delicious on its own as a spread for crackers.


Makes about 20-24


150 g cambozola cheese

1-398 mL can whole artichokes in water, well rinsed and drained

½ cup (125 mL) thinly sliced oil-packed sundried tomatoes

1 clove garlic, minced

1 tbsp (15 mL) finely chopped fresh thyme leaves

2 tsp (10 mL) Dijon mustard

¼ tsp (1 mL) black pepper

generous pinch kosher salt

1 ½ packages of puff pastry

1 beaten egg, for brushing



Preheat oven to 350°F (180°C). Line a cookie sheet with parchment paper.


Cut the cheese into ¼” (.5 cm) pieces. Chop the artichokes well.


In a medium bowl, combine the cheese, artichokes, sun-dried tomatoes, minced garlic, mustard, pepper and salt. Combine well.


On a floured surface, roll out one block of puff pastry to a 9-inch by 9-inch (23 x 23 cm) rectangle. Using a pizza cutter or sharp knife, cut the pastry into thirds lengthwise and then into thirds crosswise to create 9 equal squares.


Taking one square, brush with beaten egg. Cut a 1-inch (2.5 cm) cut on each corner toward the centre of the square leaving a uncut portion in the centre of the square. Place a tablespoon of the filling in the centre. Fold one tip toward the centre of the filling. Repeat with every other tip, overlapping the tip points to seal. Place a small amount of filling on top of the pinwheel, covering the tip points. Repeat until all the filling is used.


Bake for 25-30 minutes.