puff pastry – the star of the show that creates those magnificent buttery, flaky layers. Store-bought frozen pastry is a fantastic time-saver and produces consistent results. Just be sure to follow the thawing instructions precisely for the best outcome.
bacon – adds smokiness, saltiness, and that unmistakable bacon flavor that makes breakfast special. Cooking it until crispy before adding to the filling ensures it maintains texture in the finished pinwheels.
eggs – provide richness and protein. The key is cooking them just to the barely-set stage since they’ll continue cooking during baking. This prevents them from becoming rubbery in the final product.
sharp cheddar cheese – included both in the egg mixture and sprinkled on top for maximum cheesy goodness. The sharp variety adds more flavor impact than mild cheddar, but any good melting cheese works well here.
garlic butter – elevates these pinwheels beyond basic breakfast fare. The aromatic garlic infuses into the butter and seeps into the pastry as it bakes, adding depth of flavor to every bite.
sriracha or ketchup – provides a hint of acidity and sweetness that balances the rich pastry and filling. The sriracha adds a welcome kick if you enjoy a spicy breakfast.
jalapeno pepper jelly – an optional serving accompaniment that creates a delicious sweet-spicy contrast to the savory pinwheels. It’s worth seeking out if you’ve never tried this unique condiment!
THE BAKING PROCESS
Begin your pinwheel adventure by setting your oven to preheat at 400°F. This higher temperature is crucial for getting those beautiful, puffy layers in the pastry. Line a baking sheet with parchment to prevent sticking and make cleanup a breeze.
While the oven warms up, take your frozen puff pastry out to thaw. I’ve found the countertop method works perfectly – just 5 minutes per side is usually enough to make it pliable without getting too warm. If you can still see frost on the pastry, it needs more time; if it feels floppy or sticky, it’s too warm and should go back in the refrigerator for a few minutes.
During those 10 minutes of thawing time, you can prepare your garlic butter by mixing softened butter with finely minced or pressed garlic. This compound butter will be brushed on the pinwheels before baking, creating a wonderfully aromatic and golden exterior.
Next, focus on the bacon. Dice it into small pieces before cooking – this helps it cook more evenly and distributes the flavor better throughout the filling. Cook it in a skillet until the pieces are crispy but not burnt. Transfer to a paper towel-lined plate to absorb excess grease, but keep about a tablespoon of that liquid gold (bacon fat) in the pan.
Now for the eggs – gently cook them in the reserved bacon fat over medium-low heat. Slow cooking is key here to achieve creamy, soft scrambled eggs. When they’re about halfway done, fold in some of your shredded cheese, which will melt into the eggs, creating pockets of gooey goodness. Remove from heat when they’re still slightly wet-looking since they’ll finish cooking in the oven.
With your filling components ready, it’s time for assembly! Unfold the now-pliable pastry onto a clean work surface and cut each sheet into four equal rectangles. Arrange them on your parchment-lined baking sheet to avoid having to transfer them later (which can be messy).
Down the center of each pastry rectangle, create a line of your cheesy scrambled eggs. Top with bacon pieces, add a drizzle of sriracha or ketchup for zing, and finish with another sprinkle of cheese. Be careful not to overfill, as this can make rolling difficult and cause leakage during baking.
Roll each pastry around the filling, creating a log with the seam positioned underneath. Use a sharp serrated knife to trim the uneven ends (chef’s snack!), then slice each log into three equal portions. Place each pinwheel cut-side down on the baking sheet, which showcases the beautiful spiral and helps keep them from unraveling.
Before they go into the oven, brush each pinwheel with your prepared garlic butter and sprinkle with remaining cheese. This final touch not only adds flavor but helps create that irresistible golden-brown exterior.
Bake for 15-18 minutes, watching carefully toward the end. You’re looking for a deep golden color and visible flaky layers. Some of the cheese might bubble and brown on top – that’s a good thing! Those crispy cheese bits add delicious texture.
Allow the pinwheels to cool for just a few minutes before serving. They’re at their absolute best when still warm, with the pastry crisp and the filling hot. Arrange them on a serving platter with small bowls of dipping options – jalapeno pepper jelly, extra sriracha, or even maple syrup for those who enjoy a sweet-savory combination.
Ingredients
1 package frozen puff pastry 2 sheets
6 oz. bacon small diced
8 large eggs beaten
2 cups shredded sharp cheddar cheese divided
4 tablespoons unsalted butter room temperature
3 garlic cloves minced or pressed
2 teaspoons sriracha or ketchup
Kosher salt and freshly ground black pepper
Jalapeno pepper jelly for serving (optional)
Instructions
Position rack in center of oven and preheat to 400°F. Line a large baking sheet with parchment paper.
Remove puff pastry from freezer and allow to thaw on countertop for exactly 10 minutes, flipping sheets halfway through.
While pastry thaws, combine softened butter and minced garlic in small bowl, mashing together with fork until well incorporated. Set aside.
Heat medium skillet over moderate heat. Add diced bacon and cook until crispy, 5-7 minutes. Transfer to paper towel-lined plate, reserving 1 tablespoon of bacon fat in pan.
Reduce heat to medium-low. Pour beaten eggs into same skillet with bacon fat. Season with salt and pepper. When eggs begin to set at edges, gently stir in 1/2 cup of shredded cheese. Cook until barely set but still slightly creamy. Remove from heat and let cool 5 minutes.
On clean work surface, unfold thawed pastry sheets and cut each into 4 equal rectangles, creating 8 pieces total.
Arrange pastry rectangles on prepared baking sheet. Spoon egg mixture in a line down center of each rectangle, leaving 1/2 inch border at ends. Sprinkle with crispy bacon, drizzle with sriracha or ketchup, and add 2 teaspoons more cheese on top.
Carefully roll each rectangle around filling, ending with seam side down. Using serrated knife, trim uneven ends, then cut each log into 3 equal pieces (approximately 1.5 inches each).
Position pinwheels cut-side down on baking sheet, spacing 2 inches apart.
Brush tops and sides with garlic butter mixture. Sprinkle remaining cheese over pinwheels.
Bake 15-18 minutes until pastry is puffed and deep golden brown.
Allow to cool 3-5 minutes before transferring to serving platter. Serve warm with jalapeno pepper jelly or condiment of choice.
Notes
For maximum flakiness, ensure all components of filling are room temperature or cooler before assembly – hot filling can melt the layers of butter in the pastry.
If preparing for a crowd, the recipe doubles easily – just use two baking sheets to avoid overcrowding.
For a flavor variation, try substituting smoked gouda or pepper jack for some or all of the cheddar cheese.
These reheat surprisingly well in a 350°F oven for 5-7 minutes if you have leftovers.
The pinwheels can be assembled up to the point of baking, then refrigerated for up to 8 hours before baking – perfect for preparing ahead for morning brunches.
ADVERTISEMENT
