Tip: If the pastry feels too soft at this stage, wrap the log in plastic wrap and refrigerate it for 10–15 minutes. This firms it up and makes slicing easier.
8. Slice the Pinwheels
Using a sharp knife, cut the roll into 1/2 to 3/4-inch slices. You should get around 18–20 pinwheels depending on the size of your roll.
Tip: A serrated knife works well to avoid squishing the pastry.
9. Arrange on Baking Sheet
Place the pinwheels cut-side up on your prepared baking sheet. Leave about 1 inch of space between each one to allow for puffing.
10. Egg Wash
Brush the tops and sides of each pinwheel with the beaten egg. This gives them a glossy, golden finish.
11. Bake
Bake for 15–20 minutes, or until the pastry is puffed and golden brown and the cheese is melted and bubbly.
12. Cool Slightly and Serve
Let the pinwheels cool for 5 minutes before serving. They are best enjoyed warm but are still delicious at room temperature.
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