Golden Sesame Cheese Pinwheels with Flaky Puff Pastry Step-by-step instructions

Before you start

Before you begin, make sure the puff pastry is thawed but still cold. If it’s too soft, return it to the fridge for 10 minutes. Measure out the melted butter, crumble the feta, and chop the parsley.

Line a baking sheet with parchment paper. Have a sharp knife and a rolling pin ready. Preheat the oven to 400°F (200°C) when you start assembling, so it’s hot when the pinwheels are ready to bake.

Instructions

Assembling the Pinwheels

1. 1Prepare the pastry and filling
   Roll out the thawed puff pastry on a lightly floured surface to a 10x10-inch square. Brush the entire surface with melted butter, leaving a 1/2-inch border. Sprinkle the crumbled feta evenly over the butter, then scatter the chopped parsley on top. Press the filling gently into the pastry so it adheres.
   Look for The pastry should be evenly coated with butter and the filling should be distributed in a single layer.
   Tip Keep the pastry cold while working; if it becomes too soft, chill it for 10 minutes before rolling.
2. 2Roll and slice into pinwheels
   Starting from one edge, roll the pastry tightly into a log, like a jelly roll. Press the seam to seal. Using a sharp knife, slice the log into 8 equal rounds, about 1-inch thick. Place the rounds cut-side up on a parchment-lined baking sheet, spacing them 2 inches apart.
   Look for The pinwheels should hold their shape and show a spiral of pastry, feta, and parsley.
   Tip Use a serrated knife in a gentle sawing motion to avoid squashing the rounds.
3. 3Top with sesame seeds
   Brush the tops of the pinwheels with the remaining melted butter. Sprinkle generously with sesame seeds, pressing lightly so they stick. If desired, chill the shaped pinwheels for 15 minutes to help them hold their shape during baking.
   Look for The tops should be glossy with butter and evenly coated with sesame seeds.
   Tip Chilling helps the pastry stay flaky and prevents the pinwheels from unrolling in the oven.

At the end of this phase, you should have a tight log of pastry filled with feta and parsley, sliced into neat rounds.

The pinwheels should be evenly coated with butter and sesame seeds. If they look misshapen, gently reshape them with your hands. They should be cold and firm before baking.

Baking to Golden Perfection

4. 4Bake until puffed and golden
   Preheat the oven to 400°F (200°C). Bake the pinwheels for 18 minutes, or until they are puffed, deeply golden, and the pastry is crisp. The feta may bubble slightly at the edges. Rotate the baking sheet halfway through for even browning.
   Look for The pinwheels should be golden brown and puffed, with a crisp sound when tapped.
   Tip Baking time may vary; start checking at 15 minutes.
5. 5Cool and crisp
   Remove the baking sheet from the oven and let the pinwheels cool on the sheet for 5 minutes. Then transfer them to a wire rack to cool completely. This allows the pastry to set and become shatteringly crisp.
   Look for The pinwheels should sound hollow when tapped and feel crisp to the touch.
   Tip Do not skip the cooling step; it ensures the flaky texture.

The pinwheels should be puffed and golden brown, with a crisp, shattering texture. The kitchen will smell of butter and toasted sesame. Tap one with a fork—it should sound hollow and crisp. If they need more time, continue baking in 2-minute increments, watching closely.

Serving with a Crunch

6. 6Serve and enjoy
   Serve the pinwheels warm or at room temperature. They are delicious with hot Turkish black tea or as an appetizer. The crispy layers and creamy feta make each bite irresistible.
   Look for The pinwheels should be crisp on the outside and creamy inside.
   Tip If serving later, reheat in a 350°F oven for 5 minutes to restore crispness.

The pinwheels are ready to serve when they are cool enough to handle but still warm. The pastry should be crisp and flaky, and the feta creamy. Serve them with hot Turkish tea for a classic pairing, or enjoy them on their own. The crunch should be audible with every bite.

Common mistakes

One common mistake is overworking the pastry, which can make it tough. Handle it gently and roll it only as needed. Another is using too much filling, which can make the pinwheels difficult to roll and cause them to burst open.

Keep the filling in a thin, even layer. Also, don’t skip the sesame seeds—they add essential flavor and texture. If the pinwheels unroll during baking, press them back together gently with a spatula while they’re still hot.

How to tell it’s done

The pinwheels are done when they are puffed, deep golden brown, and sound hollow when tapped on top. The pastry should be visibly crisp and flaky, and the feta may be slightly browned at the edges.

If they look pale, they need more time; if they are browning too quickly, lower the oven temperature slightly. Let them cool for at least 5 minutes before serving to set the crispness.