Savory Sun-Dried Tomato and Cheese Pinwheels

Preheat the oven to 400°F (204°C). Line two thick sheet pans with parchment paper.

Combine the sharp white cheddar, feta cheese, sun-dried tomatoes, garlic, and basil in a medium bowl. Add a pinch of Kosher salt and black pepper, to taste.

Next, roll one sheet of puff pastry into a 10×12-inch rectangle. Spread half of the filling over the puff pastry sheet, leaving a 1/4-inch gap on the edges. Starting with the long end towards you, tightly roll the puff pastry into a long log. Repeat with the remaining puff pastry sheet and filling.

Freeze the pinwheel logs for about 20 minutes or refrigerate for 30-45 minutes. Once the logs are chilled and firm, use a sharp serrated knife to cut the logs into 1/2-inch slices. Line the pinwheels on the prepared sheet pans 2 inches apart. Refrigerate the remaining pinwheels for later.

In a small bowl, whisk the egg with 1 Tablespoon (15 milliliters) of water to make an egg wash. Using a pastry brush, brush the pinwheels with the egg wash.

Bake for 15-16 minutes until the pinwheels are flaky and golden-brown. Repeat with the remaining pinwheels and serve them warm or at room temperature. Enjoy!