There’s something magical about phyllo dough when it’s baked just right. It’s impossibly flaky, light, and crisp with layers that shatter ever so slightly when you bite into them. These Gruyère & Garlic Onion Jam Phyllo Pinwheels are one of those appetizers that feel elevated and impressive, yet come together with surprisingly little effort.
The filling is a simple but powerful combination: savory roasted garlic onion jam paired with nutty, melty Gruyère cheese. The jam brings depth and sweetness, the cheese adds richness, and the phyllo wraps it all up in buttery, golden layers. Baking the pinwheels in a muffin tin helps them hold their shape while crisping evenly.
Tips for Success
- Use a light hand with the jam to prevent leaking and burning.
- If slicing feels tricky, chill the rolled log for 10–15 minutes before cutting.
- Phyllo browns based on butter content, crisp texture matters more than deep color.
Phyllo Pinwheels with Gruyère & Garlic Onion Jam
Yield:
12
Prep Time:
15 minutes
Cook Time:
18 minutes
Additional Time:
5 minutes
Total Time:
5 minutes
Ingredients
- 6–8 sheets phyllo dough, thawed
- ¼–⅓ cup roasted garlic onion jam
- ¾–1 cup shredded Gruyère cheese
- 4–6 tbsp butter, melted (as needed)
- Fresh thyme leaves, for garnish
- Honey, for drizzling
- Nonstick spray or butter, for greasing muffin tin
Instructions
- Preheat the oven to 375°F (190°C). Generously grease a standard muffin tin and set aside.
- Lay one sheet of phyllo dough on a clean surface and lightly brush with melted butter. Continue stacking and buttering until you have 6–8 sheets total.
- On the top sheet, spread the roasted garlic onion jam along one long side only, creating a narrow strip.
- Sprinkle the Gruyère cheese evenly over the jam.
- Starting from the filled side, roll the phyllo tightly into a log. Brush the outside lightly with butter if needed to help it seal.
- Using a sharp knife, slice the log into 12 pinwheels.
- Place each pinwheel cut-side up into the prepared muffin tin. Brush the tops lightly with additional melted butter if desired (this helps the dough with browning).
- Bake for 18–22 minutes, until the phyllo is crisp and lightly golden and the cheese is fully melted.
- For extra color, broil briefly for 30–60 seconds, watching closely.
- Let the pinwheels rest in the pan for 5 minutes, then carefully remove.
- Finish with fresh thyme and a light drizzle of honey before serving. Enjoy!
