Description
Delicious puff pastry pinwheels filled with cream cheese and crushed Oreos, topped with vanilla icing.
Ingredients
Scale
- 2 sheets puff pastry, thawed (from 1 box, 17.3 oz)
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup crushed Oreo cookies (plus extra for topping)
- 1 large egg (for egg wash)
- 1 tbsp water (for egg wash)
- 1 cup powdered sugar
- 2–3 tbsp milk (or heavy cream)
- 1/2 tsp vanilla extract
- Pinch of salt
- (Optional) 2 tbsp softened cream cheese for a thicker, tangier icing
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a bowl, mix cream cheese, sugar, and vanilla until smooth.
- Lightly flour your surface. Roll out one puff pastry sheet just to smooth seams.
- Spread half the cream cheese mixture evenly over the pastry. Sprinkle with crushed Oreos.
- Roll tightly into a log (like cinnamon rolls). Repeat with the second sheet.
- Slice each log into 8 rounds. Place rounds cut-side up on the baking sheet.
- Whisk egg + water and brush the pastry tops/edges with egg wash.
- Bake 16–20 minutes until puffed and deep golden. Cool 10 minutes.
- Whisk icing ingredients until thick but pourable. Pipe or spoon icing in a spiral over each pinwheel and sprinkle with extra Oreo crumbs.
Notes
- Thaw puff pastry according to package instructions.
- Use a sharp knife for clean cuts when slicing the logs.
- Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pinwheel
- Calories: 330
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg