Crispy Churro Cheesecake Puff Pastry Pinwheels in 20 Minutes Tips, FAQ & printable recipe

Tips for success

For the crispiest results, serve the pinwheels within an hour of baking. The cinnamon sugar coating will soften over time, so if you are making them ahead, keep the coating separate and toss just before serving.

To reheat, place them in a 350°F (175°C) oven for 5 minutes to restore the crunch.

If you prefer extra caramelization, brush the pinwheels with a little melted butter before baking. You can also sprinkle a pinch of flaky sea salt over the dulce de leche for a sweet-salty contrast. For a fun variation, add a teaspoon of orange zest to the cream cheese filling.

Variations

• Apple Cinnamon: Add a thin layer of apple pie filling or finely diced apple tossed with cinnamon over the cream cheese before rolling. Bake as directed. The apples soften and add a fruity sweetness that pairs well with the churro coating.
• Chocolate Hazelnut: Swap the cinnamon brown sugar for a layer of chocolate-hazelnut spread. Omit the cinnamon sugar coating, and instead toss the baked pinwheels in powdered sugar. Drizzle with melted chocolate for an extra decadent treat.
• Salted Caramel: Use the cinnamon sugar coating as directed, but replace the dulce de leche drizzle with warm salted caramel sauce. Sprinkle a pinch of flaky sea salt over the top to balance the sweetness.
• Berry Cheesecake: Spread the cream cheese, then add a layer of fresh raspberries or blueberries before sprinkling the cinnamon sugar. The berries burst during baking, creating pockets of jammy fruit. Toss in powdered sugar instead of cinnamon sugar for a brighter flavor.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispness.

Freezer

Freeze baked, uncoated pinwheels in a single layer for up to 2 months. Thaw at room temperature, then reheat and coat with cinnamon sugar.

Reheat

Reheat in a 350°F (175°C) oven for 5 minutes, or until crisp and warmed through.

Store leftover pinwheels in an airtight container at room temperature for up to 2 days. They will soften, but can be refreshed in a 350°F (175°C) oven for 5 minutes.

For longer storage, freeze the baked, uncoated pinwheels in a single layer, then transfer to a zip-top bag. Thaw at room temperature, then reheat and coat with cinnamon sugar.

The pinwheels can be assembled and sliced up to a day ahead. Place them in the prepared muffin tin, cover with plastic wrap, and refrigerate.

Bake directly from the refrigerator, adding 2-3 minutes to the baking time. The cinnamon sugar coating and dulce de leche are best added after baking.

Serving ideas

Serve these pinwheels warm, straight from the oven, when the pastry is at its crispiest and the filling is gooey.

Arrange them on a platter with the dulce de leche drizzled just before serving so it does not soak into the sugar coating. They are perfect for brunch, dessert, or a sweet snack with coffee or tea.

For a more indulgent presentation, serve with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of cold, creamy ice cream with the warm, crispy pinwheels is delightful. You can also set out small bowls of extra dulce de leche for dipping.

Frequently asked questions

Recipe card

Crispy Churro Cheesecake Puff Pastry Pinwheels in 20 Minutes

Prep 10 minCook 18 minTotal 28 minServes 12

Ingredients

• 400 g thawed puff pastry
• 250 g whipped vanilla cream cheese
• 60 g cinnamon brown sugar
• 1/4 cup cinnamon sugar, for coating
• 1/2 cup dulce de leche, for drizzling

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

32 g

Fat

19 g

Fiber

1 g

Sugar

18 g

Automatic estimate from the ingredient list, not laboratory-verified.