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Puff Pastry Pinwheel

plate of puff pastry pinwheels filled with cream cheese, swiss, caramelized onions & spices drizzled with balsamic glaze
  • Serves:  8
  • Prep Time:  20 min
  • Cook Time:  1 hr 5 min

Ingredients

  • 3 tablespoons salted butter
  • 2 medium onions, thinly sliced
  • 1 tablespoon brown sugar
  • 1 teaspoon fresh thyme leaves, plus more for serving
  • 1 sheet frozen puff pastry, thawed
  • Flour, for dusting
  • 4 ounces cream cheese, room temperature
  • 1 teaspoon Dijon mustard
  • 6 ounces Swiss cheese, shredded
  • Balsamic glaze, for drizzling
  • Freshly cracked black pepper, to taste (optional)
  • Flaky salt, to taste (optional)

Method

  1. Melt the butter in a large nonstick skillet over medium heat. Once the butter has melted, add the onions and cook, stirring often, until softened and translucent, about 10 minutes. Reduce the heat to medium-low, then spread the onions into a single layer and cook, stirring and returning to an even layer every 10 to 15 minutes, until the onions are golden brown and caramelized, about 45 minutes total. If the onions are browning too quickly, add water 1 tablespoon at a time until they return to caramelizing. Taste and season with salt, then stir in the brown sugar and thyme.
  2. Preheat the oven to 375°F. Line a sheet pan with parchment paper.
  3. Unroll the puff pastry on a lightly floured surface, then roll it out into an 11 x 14-inch rectangle.
  4. In a small bowl, combine the cream cheese and mustard until smooth. Spread a thin layer of the cream cheese mixture over the puff pastry leaving a 1-inch border. Top with an even layer of the caramelized onion, then sprinkle with the Swiss cheese. Tightly roll the dough over the filling, using a little water to seal the seam. Slice the roll into ½-inch-thick slices and arrange them on the prepared sheet. Bake until lightly browned and puffed up, 15 to 20 minutes.
  5. Before serving, lightly drizzle with the balsamic glaze and garnish with thyme. Sprinkle with pepper and flaky salt, if desired.