Sweet and spicy meet in these Pepper Jelly Cream Cheese Pinwheels puff pastry filled appetizers.
These will be a hit at your next game day or any fancy holiday party!
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Tailgating Snacks Month
I love having a batch of this pepper jelly in the fridge for all kinds of occasions.
In this case, it’s football season, so I wanted to make something fun and delicious.
And, it’s Tailgating Snacks Month here on the blog! So I wanted to make something for you guys that would knock your socks off!
I totally hit it out of the park with this one. It’s easy to make and so delicious.
Confession: we ate the whole batch while watching the first game of the season. We were stuffed! But it was so good.
These pinwheels would also be great at a fancy holiday party, you know, if you’re going to have any of those this year. Who knows how the rest of the year or even next year will play out? Sigh.
Other fantastic appetizers are my Crock Pot Corn Dip and Air Fryer Tortellini.
But, back to the recipe …
Other uses for this pepper jelly
This pepper jelly recipe makes more than you need for this recipe.
Could you use bottled pepper jelly from the store?
Yes, of course, but I do think this recipe for pepper jelly rocks it! And I think it’s worth the time to make it. It’s THAT good!
Besides, it makes a nice big batch. And you can eat it with cheese and crackers on a cheese plate. Plus you can make these great recipes: Pepper Jelly Shrimp or Pepper Jelly Cheese Balls.
Can these be reheated?
Yes, if you have a few leftover, simply store them in a covered container in the fridge for up to a couple days. Then, pop them back in a 400° F oven for about 5 minutes, and you’ll have great pinwheels again.
Some prep work:
If you have frozen puff pastry sheets, you’ll need to thaw them so they are nice and pliable. Thawing the frozen puff pastry sheets.
Thaw time may vary; you want the puff pastry to unfold easily but still be cold after thawing.
To thaw at room temperature, remove the pastry sheets from the box and outer wrapping. Thaw the sheets on the counter for about 40 minutes.
To thaw in the microwave, remove one pastry sheet from the box and outer wrapping, and wrap the sheet in a paper towel.
Working with one sheet at a time, microwave on high for 15 seconds. Turn the pastry sheet over. Microwave on high for another 15 seconds.
If pastry doesn’t unfold easily, microwave for another 5 seconds on each side.
Using the puff pastry
Unfold the pastry on a lightly floured surface. Remove parchment paper. The pastry should be ready to roll and shape.
If the pastry cracks when unfolding, sprinkle the crack with a little water and press the edges together to seal.
If thawed pastry sheets become warm or sticky after thawing, place in the freezer for 5 minutes, or the fridge for 10 to 15 minutes, then they should be ready to use.
Other puff pastry recipes you’ll love
Pesto Puff Pasty Pinwheels
Lemon puff pastry sticks
Blueberry breakfast pastry
French onion tart
Sausage and potato pot pies
Poached pear puff pastry
Pepper Jelly Pinwheels Recipe
Pepper Jelly Cream Cheese Pinwheels
- 2 cups white vinegar
- 2 cups granulated sugar
- 1 red bell pepper finely chopped
- 1 green bell pepper finely chopped
- 2 jalapenos seeded ribs removed and finely chopped
- 1 tablespoon kosher salt
- 1 teaspoon coarse ground black pepper
- ½ teaspoon cayenne pepper ground
- 8 ounces cream cheese softened to room temperature
- ½ cup pepper jelly
- 1 egg
- 1 tablespoon water
- 17.3 ounces puff pastry thawed
Make the pepper jelly:
- Mix all pepper jelly ingredients (vinegar, sugar, chopped peppers, salt, black pepper, and cayenne pepper) in a heavy-bottomed saucepan, and bring to a boil over medium heat.
- Reduce to low and simmer, stirring occasionally, for about 2 hours or until reduced by a little more than ½, making about 2 cups of pepper jelly.
- Allow jelly to cool. It will thicken as it cools. You will want ½ cup of pepper jelly for this pinwheels recipe.
Make the pinwheels:
- Preheat oven to 400° F. Line a baking sheet with parchment paper.
- In a medium bowl, mix the softened cream cheese and ½ cup of the pepper jelly together.
- Beat the egg and the water in a separate small bowl.
- Unfold one pastry sheet on a lightly floured surface. Remove the parchment paper from the pastry sheet. Lightly roll out the pastry using a rolling pin so that the pastry is flat and all roughly the same thickness.
- Spread half of the cream cheese pepper jelly mixture onto the pastry sheet. Starting at the short side closest to you, roll up the pastry like a jelly roll. Gently cut the log into 10 slices, about ½ inch thick each. A serrated knife may help you cut more easily. Lay the slices flat on the parchment paper lined baking sheet. Brush rolls with egg mixture.
- Repeat with second puff pastry sheet.
- Bake 15 minutes or until golden brown. Serve warm or at room temperature.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
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Amanda, I’ve never made it with crescent rolls, but I think it will work. You might have to adjust the fillings more or less depending on the amount of crescent roll. I think the rolls are typically 8 ounces, where the puff pastry is 17.3. So there’s a difference. Let me know if you try it, I’d love to hear.
I accidentally bought phyllo sheets, do you think they would work??
Kat, I’d say yes, it will work, but with some reservations. First phyllo is more difficult to work with and will give you a different texture. Each layer of phyllo needs to be brushed with melted butter so that it gets flaky and crispy. Here are some tips you can use to help you: https://www.thespruceeats.com/handling-phyllo-dough-sheets-1706226 And other than general tips I can’t say how much to use or anything like that; just go with what looks good. You could even do a stacked phyllo thing (like baklava) rather than a roll if you want. Let me know if you try it, I’d love to hear.
These sound amazing!Can these be made ahead of time?
Donna, yes they can be made ahead. Either make them and don’t bake them – just keep them covered on a tray in the fridge until you’re ready to serve. Or, make them, bake them, and reheat them for 5 mins at 400° F. Enjoy!