Sweet, spicy, creamy, and flaky come together in these Pepper Jelly Cream Cheese Pinwheels—puff pastry appetizers filled with a tangy pepper jelly and soft cream cheese that are perfect for game day or a holiday gathering.
These easy-to-make pinwheels are crowd-pleasers whether you’re hosting friends for football or serving hors d’oeuvres at a more formal event.
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Tailgating Snacks Month
It’s football season and Tailgating Snacks Month here on the blog, so I wanted a recipe that’s both simple and irresistible. These pinwheels deliver bold, familiar flavors—think jalapeño poppers in an elegant, bite-sized form. They’re just as appropriate for a casual tailgate as they are for a holiday appetizer spread.
If you like these, you might also enjoy similar savory bites from the blog—easy handhelds with big flavor that work well on party platters.
Thawing frozen puff pastry
Frozen puff pastry must be thawed so it’s pliable but still cold. Thaw on the counter for about 40 minutes after removing the outer packaging. The sheets should unfold easily but remain cool to the touch.
If the pastry becomes warm or sticky, chill it in the freezer for 5 minutes or in the fridge for 10–15 minutes before using. If a sheet cracks while unfolding, brush the crack with a little water and press the edges together to seal.
Using the puff pastry
Unfold the pastry on a lightly floured surface and remove the parchment. Lightly roll to even out thickness. The sheet is now ready for filling and shaping.
Other puff pastry recipes you’ll love
Puff pastry is versatile—try it with pesto, lemon, fruit, or savory fillings for more appetizers and treats.
Pepper jelly notes
I keep a jar of homemade pepper jelly on hand because it’s useful for so many recipes. This recipe makes more jelly than you need for the pinwheels—about 2 cups total—so you’ll have leftovers to use elsewhere. Homemade pepper jelly is easy to make and worth the effort, but store-bought pepper jelly will work if you prefer convenience.
Extra jelly is great on a cheese board, mixed into glazes for shrimp, spooned over cream cheese, or spread on sandwiches. You can also substitute a peach-jalapeño jam or raspberry jam for a different twist.
Make ahead
These pinwheels are very make-ahead friendly. Fill, roll, and slice them, then arrange the pinwheels on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate up to one day; bake just before serving for the freshest results.
Freezing before baking
Place cut pinwheels in a single layer on a parchment-lined tray, cover, and freeze. Once solid, transfer to a freezer-safe bag. Thaw in the refrigerator overnight before baking, or bake from frozen and allow a few extra minutes of baking time.
Reheating
Store leftover baked pinwheels in a covered container in the fridge for a couple of days. Reheat in a 400° F oven for about 5 minutes to refresh the flakiness and warmth.
Variations
Crescent rolls: Crescent roll dough can be used in place of puff pastry, though you’ll need to adjust filling quantities because crescent cans typically contain about 8 ounces each versus a 17.3-ounce puff pastry sheet. Two cans of crescent rolls should provide a similar yield.
Phyllo: Phyllo will give a different, crisp texture and requires brushing each layer with melted butter. It can work, but it’s more delicate and a different technique than using pastry sheets.
Tortillas: Use large flour tortillas for no-bake pinwheels—spread the filling, roll tightly, and slice into ½–1 inch rounds.
You can also fold in chopped roasted red peppers, swap ricotta for cream cheese, or use roasted cranberry sauce or raspberry jam for a sweeter version.
No. These pinwheels are not low carb—the pepper jelly contains sugar and the puff pastry is carbohydrate rich. For lower-carb appetizers, consider cheese sticks, cauliflower tots, or smoked salmon rolls.
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Recipe
Pepper Jelly Cream Cheese Pinwheels
Ingredients
Pepper Jelly:
- 2 cups white vinegar
- 2 cups granulated sugar
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 2 jalapeños, seeded and finely chopped
- 1 tablespoon kosher salt
- 1 teaspoon coarse ground black pepper
- 1/2 teaspoon ground cayenne pepper
Pinwheels:
- 8 ounces cream cheese, softened
- 1/2 cup pepper jelly (reserve from the jelly recipe)
- 1 egg
- 1 tablespoon water
- 17.3 ounces puff pastry, thawed
Instructions
Make the pepper jelly:
- Combine vinegar, sugar, chopped peppers, salt, black pepper, and cayenne in a heavy-bottomed saucepan and bring to a boil over medium heat.
- Reduce heat to low and simmer, stirring occasionally, until reduced by a little more than half, about 2 hours, yielding roughly 2 cups of jelly.
- Allow the jelly to cool and thicken. Use 1/2 cup for the pinwheels and save the remainder for other uses.
Make the pinwheels:
- Preheat oven to 400° F and line a baking sheet with parchment paper.
- Mix the softened cream cheese and 1/2 cup pepper jelly in a medium bowl until smooth.
- Beat the egg with the water in a small bowl to make an egg wash.
- Unfold one puff pastry sheet on a lightly floured surface, remove the parchment, and gently roll to even thickness.
- Spread half the cream cheese mixture over the pastry. Starting at the short side nearest you, roll the pastry into a log. Slice into 10 pieces about 1/2 inch thick and place them flat on the prepared baking sheet. Brush with egg wash.
- Repeat with the second pastry sheet and remaining filling. Bake 15 minutes or until golden brown. Serve warm or at room temperature.
Notes
Leftover baked pinwheels can be refrigerated and reheated in a 400° F oven for about 5 minutes.
Nutrition
Calories: 184; Carbohydrates: 13 g; Protein: 3 g; Fat: 13 g. Nutritional values are approximate.