Appetizers / Snacks/ New Year's Eve/ Party/ puff pastry

Cheese sun-dried tomato and olive puff pastry pinwheels

29 December 2018 | Last Updated: 3 November 2019

Cheese sun-dried tomato and olive puff pastry pinwheels

Quick to make, savoury puff pastry cookies. Perfect for parties or when you feel like eating a crispy snack. They’re so simple to make, just mix the grated cheese, finely chopped olives and sun-dried tomatoes together, then spread over a puff pastry sheet. Roll up the dough and cut into slices. Place the puff pastry pinwheels on a baking tray and bake. So simple yet packed with flavour!

They taste good warm and at room temperature, but unfortunately, like all puff pastry snacks, they will be less crispy after about 2 hours.

When using store-bought puff pastry, it’s best to use all-butter puff pastry (tastes so much better!).

If you are looking for other puff pastry ideas, try these:

Cheese sun-dried tomato and olive puff pastry pinwheels
Cheese sun-dried tomato and olive puff pastry pinwheels

Cheese sun-dried tomato and olive puff pastry pinwheels

Puff pastry pinwheels recipe – a quick and festive snack! These are stuffed with cheese, black olives, sun-dried tomatoes and are full of taste!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 30 pinwheels
Calories 2030kcal
Author Aleksandra



  • 1 sheet puff pastry 280g / 10 oz, preferably all-butter puff pastry
  • 100 g / 3.5 oz grated cheese I used 50g / 1.8oz parmesan cheese and 50g / 1.8oz cheddar, you can also use any melting cheese you like
  • 100 g / 3.5 oz sun-dried tomatoes oil-packed, from a 185g / 6.5 jar
  • 70 g / 2.5 oz black olives

egg wash:

  • 1 egg
  • 1 tablespoon milk


  • Preheat the oven to 200°C / 400°F / Gas Mark 6.
  • Grate the cheese (cheddar on large holes of the grater, parmesan on small ones), drain the sun-dried tomatoes, chop finely the tomatoes and olives. Mix all the ingredients together.
  • Roll out the puff pastry thinly, on a sheet of parchment paper or a silicone mat, to a thickness of approx. 2 mm / 1/16 inch. If you’re using all-butter puff pastry (homemade or store-bought) you need to sprinkle it well with flour, on both sides, before rolling out. It sticks a little more than a regular store-bought puff pastry.
  • Spread the filling in an even layer over the rolled out dough, press lightly into the dough.
  • Roll up the dough to create a long roll.
  • Cut into 1 cm / ½ inch slices, using a very sharp serrated knife, or better a thread (as on the photos) – the slices will be more even and look better. Slice a piece of thread under the roll, cross the ends over the top, pull tight and repeat.
  • Place the pinwheels on a baking tray lined with parchment paper, arrange the rolls 3 cm / 1 inch apart (they will rise a little). Flatten the rolls lightly, so that they have an even surface and thickness.
  • Beat the egg with a fork and mix it with milk. Brush the pinwheels with the egg wash.
  • Bake for 10 minutes, then reduce the temperature to 180°C / 350°F / Gas Mark 4 and bake for about 13 minutes or until golden brown.
  • Enjoy!


  • Store in a tightly closed container. They are best served within 2 hours after baking – the will still be crispy, but after this time they will start to soften.
  • Reserve the oil from the sun-dried tomato jar. You can keep it in the fridge and add to salad dressings, it’s very aromatic.
Course Appetizer, Snack
Cuisine international
Keyword puff pastry pinwheels, savory puff pastry pinwheels, sun-dried tomato olives pinwheels

Did you make this recipe? Let mi know how you liked it in the comments below!

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