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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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
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.
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!
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
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. Cut the log into 10 slices, about ½ inch thick each. 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.