These Gochujang Cheddar Pinwheels are an easy and delicious snack or appetizer made with frozen puff pastry, gochujang, and sharp cheddar.
If you haven’t cooked with gochujang before, these pinwheels are a great, approachable way to try it.
What is gochujang?
Gochujang is a Korean fermented red chili paste. It brings heat along with savory, slightly sweet, umami-rich flavor. Use a little to boost stews, marinades, dressings, or as a bold spread like in this recipe.
You can usually find gochujang in the international aisle of a well-stocked grocery store or at an Asian market.
These Gochujang Cheddar Pinwheels pair flaky pastry with melted sharp cheddar and a touch of spicy-sweet gochujang for an appetizer that’s crunchy, gooey, and full of flavor.
They’re quick to prepare because they use store-bought frozen puff pastry, and they bake up in about 15 minutes. They work well for parties, game nights, or a savory snack anytime.
How to make Gochujang Cheddar Pinwheels:
These pinwheels are simple to assemble and bake. The only planning step is thawing the puff pastry—follow the package instructions. I recommend moving the pastry from freezer to refrigerator the day before for best results.
Preheat the oven and prepare a baking sheet with parchment paper or a silicone baking mat. Unfold or roll the thawed pastry to about a 10-inch square. Spread the gochujang, leaving a 1/2-inch border along the top edge so the roll will seal.
Evenly sprinkle shredded sharp cheddar and thinly sliced green onion over the gochujang. Roll the pastry up from the bottom edge into a log, brush the top border with egg wash and press to seal. Cut the log into 12 equal pieces with a large serrated knife, place them on the prepared baking sheet at least 1 inch apart, brush with egg wash, and optionally sprinkle with sesame seeds.
Bake until the pastry is golden and the cheese is melted and bubbly—about 13–17 minutes. Let cool briefly and serve warm.
These pinwheels bake quickly, so they’re perfect to make while guests arrive or during a halftime break.
Gochujang Cheddar Pinwheels Ingredients:
Short ingredient list—five or six items plus a little water for egg wash:
- 1 large egg (for egg wash)
- 1 teaspoon water (to thin the egg wash)
- 1 sheet frozen puff pastry, thawed according to package directions
- 2 tablespoons gochujang
- 1 cup shredded sharp cheddar cheese
- 1 green onion, thinly sliced
- Sesame seeds, optional
Want more appetizer recipes?
Nutrition notes
The nutrition details in the recipe use 1/2 of an egg for the calculations because you’ll have leftover egg wash after brushing the pinwheels. You can use the remaining egg to make a small omelet or simply double the recipe and use both sheets of puff pastry.
Omitting or adding sesame seeds won’t significantly change the nutrition profile. The nutrition provided is for one pinwheel.
Gochujang Cheddar Pinwheels
Equipment
-
Baking sheet
-
Parchment paper
-
Silicone pastry brush
-
Box grater or other cheese shredder
Ingredients
- 1 large egg (see note)
- 1 teaspoon water
- 1 sheet puff pastry, thawed according to package directions
- 2 Tablespoons gochujang
- 1 cup shredded sharp cheddar cheese
- 1 green onion, thinly sliced
- sesame seeds (optional)
Instructions
-
Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
-
Whisk 1 large egg with 1 teaspoon water in a small bowl to make an egg wash. Set aside.
-
Unfold or roll the puff pastry on a lightly floured surface to about a 10-inch square. Leaving a 1/2-inch border along the top edge, spread 2 tablespoons gochujang evenly over the sheet. Sprinkle 1 cup shredded sharp cheddar and the thinly sliced green onion evenly over the gochujang, avoiding the top 1/2-inch border.
-
Starting at the bottom edge, roll the pastry into a tight log. If the pastry sticks, use a bench scraper to help. Brush the 1/2-inch border with egg wash and press the seam to seal.
-
Cut the log into 12 equal pieces with a serrated knife, taking care not to squish the spiral. Place the pieces on the prepared baking sheet about 1 inch apart. Brush the tops and sides with the egg wash and sprinkle with sesame seeds if desired.
-
Bake until the pastry is golden and the cheese is melted and bubbling, about 13–17 minutes. Let cool 5 minutes before serving.
Nutrition
Notes
