Puff Pastry Pinwheel Cookies

These are a super simple cookie that look not only look impressive and taste great, but also can be filled with anything you can imagine.  I brought these to a staff meeting on Monday, and everyone loved them.  I quadrupled the recipe, so I created four different fillings, which are included below.  Additionally, these are great to make with kids; Andrew’s favorite is the chocolate chip, of course, while Brett likes the white chocolate-raspberry-almond.  Hope you enjoy!

Puff Pastry Pinwheel Cookies Printable recipe
1 package frozen puff pastry, defrosted
1 8-oz package cream cheese, softened
3 tablespoons sugar
2 cups chocolate chips, divided

Cream sugar and cream cheese together and set aside.
On a floured-surface, roll out one sheet of puff pastry to 10×14 rectangle.
Spread half of the cream cheese mixture onto puff pastry, leaving a border on the long sides of the pastry.
Evenly sprinkle on half of the chocolate chips.
Starting at the long side of the pastry, roll up pastry, brush plain side of pastry with a bit of water to seal.
Wrap in plastic wrap and chill for at least an hour.
Repeat process with 2nd piece of pastry.
When ready to bake, preheat oven to 375 degrees.
Line a large baking sheet with parchment paper and set aside.
Remove one of the puff pastry rolls from the refrigerator, unwrap, and cut into 1/2″ slices.
Place slices onto prepared baking sheet.
Bake at 375 degrees for 20-25 minutes.
Allow to cool for 2-3 minutes before placing onto a cooling rack to cool completely.
Store leftover cookies between sheets of wax or parchment paper.

Filling #2
Combine: 8-oz package cream cheese, 1 tablespoon sugar, 2 tablespoons orange marmalade, and zest of one orange.
Separately combine: 1 cup walnuts, toasted and finely chopped and 1 cup dried cranberries, finely chopped.
Proceed as described above.

Filling #3
Combine: 8-oz package cream cheese, 1 tablespoon sugar, and 2 tablespoons raspberry preserves.
Separately combine: 1 cup white chocolate chips and 1 cup almonds, toasted and finely chopped. 
Proceed as described above.

Filling #4
Combine: 8-oz package cream cheese, 2 tablespoons light brown sugar, and 1 tablespoon sugar.
Separately combine: 2 4.25 oz toffee-almond Symphony bars and 1 cup almonds, toasted and finely chopped.
Proceed as described above.


11 thoughts on “Puff Pastry Pinwheel Cookies

  1. I love that you did four different fillings! They all sound heavenly – I can't pick a favorite. I'm going to say it again – I wish I worked with you!

  2. I think my favourite would be the raspberry and white chocolate too but I would naturally have to try ALL of them to make an informed decision. :o)

  3. Hi Lyndsey and thanks! The cinnamon one was my favorite!

    Hey Lisa! Thank you! My husband liked the white choc and raspberry one the best 🙂

  4. I love cookies like these, simple and yummy! The toffee finlling sounds good too, or maybe one with cinnamon and spice! Beautiful photos too!

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