Crispy Churro Cheesecake Puff Pastry Pinwheels in 20 Minutes Step-by-step instructions

Before you start

Before starting, make sure the puff pastry is thawed but still cold. If it is too warm, it will be difficult to handle. Have all the ingredients measured and ready. Preheat the oven to 400°F (200°C).

Lightly flour a clean work surface. Set out the muffin tin and a small bowl for the cinnamon sugar. If using regular cream cheese, soften it to room temperature and beat it with sugar and vanilla until smooth.

Instructions

Assemble and Slice

1. 1Prepare the Filling and Roll
   On a lightly floured surface, unfold the thawed puff pastry and gently roll it into a 12x10-inch rectangle. Spread the whipped vanilla cream cheese evenly over the pastry, leaving a 1/2-inch border on one long edge. Sprinkle the cinnamon brown sugar over the cream cheese. Starting from the long edge opposite the border, roll the pastry into a tight log. Press the border to seal. Slice the log into 12 equal coins, about 1-inch thick.
   Look for The log should be firm and evenly filled; the coins will look like pinwheels.
   Tip Chill the log for 10 minutes if it becomes too soft to slice cleanly.
2. 2Coat the Muffin Tins
   Generously coat the cups of a 12-cup muffin tin with softened butter or nonstick spray. Sprinkle about 1 teaspoon of cinnamon sugar into each cup, tilting to coat the bottom and sides. Tap out any excess.
   Look for The cups should be evenly dusted with cinnamon sugar.
   Tip This coating helps the pinwheels caramelize and release easily.

The puff pastry should be rolled into a neat rectangle, with the cream cheese and cinnamon sugar spread evenly.

The log should be tight and uniform, and the slices should be clean, showing distinct spirals. The muffin tin should be coated with butter and cinnamon sugar, ready to receive the pinwheels.

Bake Until Golden

3. 3Place Pinwheels in Tins
   Place each pinwheel cut-side up into a prepared muffin cup. Gently press down to flatten slightly. The pinwheels should fit snugly but not be overcrowded.
   Look for The spirals should be visible on top.
   Tip If using a mini muffin tin, adjust baking time to 12-15 minutes.
4. 4Bake the Pinwheels
   Preheat the oven to 400°F (200°C). Bake the pinwheels for 18 minutes, or until the pastry is puffed and deeply golden brown, and the edges look caramelized and crispy. The filling should be set and the tops should be firm to the touch.
   Look for The pinwheels will be golden and the cinnamon sugar will have created a crunchy shell.
   Tip Rotate the pan halfway through for even browning.

The pinwheels should be puffed and deeply golden, with caramelized edges and a visible spiral pattern. The kitchen will smell of cinnamon and butter. They should be firm to the touch and easily release from the tin. If they stick, run a thin knife around the edges.

Coat and Drizzle

5. 5Cool and Toss in Cinnamon Sugar
   Remove the muffin tin from the oven and let the pinwheels cool in the tin for 5 minutes. Carefully lift them out with a fork or small offset spatula. While still warm, toss each pinwheel in the remaining cinnamon sugar until fully coated.
   Look for They should be coated in a crackly layer of cinnamon sugar.
   Tip Work in batches to avoid breaking the delicate spirals.
6. 6Drizzle and Serve
   Arrange the coated pinwheels on a serving platter. Warm the dulce de leche slightly until it is pourable, then drizzle it over the pinwheels. Serve immediately while the pinwheels are still crisp and the filling is warm.
   Look for The dulce de leche should drizzle in ribbons over the cinnamon sugar.
   Tip For a neater drizzle, use a squeeze bottle or a spoon.

The warm pinwheels should be evenly coated in cinnamon sugar, with a crackly, sweet shell. The dulce de leche should be warm and pourable, drizzling in ribbons over the pinwheels. The final presentation should be glossy and inviting.

Common mistakes

One common mistake is overfilling the pastry, which causes the filling to leak out during baking. Keep the layer of cream cheese thin and even, leaving a border at the edge. Another issue is slicing the log too thick or too thin – aim for 1-inch coins so they bake evenly.

If the pinwheels stick to the tin, it is usually because the tin was not greased and sugared enough. Be generous with the butter and cinnamon sugar. Finally, do not skip the cooling time before tossing in sugar, as the coating will not adhere to piping-hot pastry.

How to tell it’s done

The pinwheels are done when the pastry is deeply golden brown and puffed, and the edges look caramelized and crispy. The filling should be set, not liquid, and the top should feel firm when lightly pressed.

A toothpick inserted into the center of a pinwheel should come out clean, with no raw dough. The internal temperature of the filling, if measured, should be at least 160°F (71°C) to ensure the cream cheese is fully heated. Let them cool for a few minutes before coating.