I’ve said it once, and I’ll say it again: puff pastry is where. it’s. at. You know how they say a good, simple piece of your wardrobe can be easily dressed up with a statement necklace? Yeah, you can do that with puff pastry and olives and cheese. Fashion/food – same rules, right? Sure.
These pinwheels are absolutely delicious and are a great party food. Having a football watch party? Serve these. Dinner party? Perfect hors d’oeuvre. Party for one? Yep, got you covered, just add wine.
But in all seriousness, puff pastry should be a party staple because, depending on what you put on it, they’re normally perfectly fine served at room temperature. So, if you’re having guests over, you can easily bake these ahead of time and just place them on a pretty platter and spend more time drinking cocktails than slaving away in the kitchen.
I originally picked up pinwheels similar to these from a little mediterranean caterer at the farmers market, and it took great restraint not to eat 20 of them in one sitting. I decided to attempt to remake them, and thankfully, I was successful! These only take about 5 minutes to prepare (or a tad longer if you’re in Germany and they don’t sell pitted olives) and are sure to impress your guests (and yourself). The feta and cream cheeses make them creamy, and the olives add a little extra saltiness and flavor. Enjoy!!
Also: full disclaimer about our future recipe posts – as Lexi mentioned, we’re working with a convection oven over here, and it seems to cook things in half the time, so we’re still trying to figure out what cooking times would be in a regular oven, but we think we’ve got it down! Just use your best judgment.
Prep time: 5 minutes
Cook time: 15-20 minutes
Yield: 2 dozen
- 1 sheet puff pastry, thawed
- 1 block cream cheese, softened
- 1/2 cup roughly chopped kalamata olives
- 4 oz feta
- 1/2 tsp. dried oregano
- 1/2 tsp. dried italian seasoning
- salt + pepper to taste
- 1 egg lightly beaten, mixed with splash of water for egg wash
- Preheat the oven to 375 degrees.
- In a medium bowl, mix softened cream cheese with dried herbs and salt + pepper.
- Place thawed puff pastry on a baking sheet. Spread layer of cream cheese mixture on puff pastry (if you don’t want to use all of the cream cheese, you don’t need to). Top with feta cheese crumbles and chopped kalamata olives.
- Roll puff pastry into a log, and using a serated knife, cut 1″ slices and arrange on baking sheet. Brush lightly with egg wash.
- Bake for 15-20 minutes, or until the pinwheels are browned and the puff pastry is cooked through.