Boursin Cheese Pinwheels

This Boursin Cheese Recipe includes layers of flaky puff pastry, creamy Boursin cheese, caramelized onions and crispy bacon.

Make this Boursin Cheese Recipe and watch these little bites disappear in minutes. There is something irresistible about warm, flaky puff pastry paired with creamy, garlicky cheese and savory toppings. Enter these Boursin Cheese appetizers; a bite-sized pinwheel that looks elegant, tastes outrageously good. Plus, it comes together with just a few simple ingredients.

I love making them to share with friends and family at holiday parties, brunch spreads, or anytime I need a fun and impressive snack that won’t take hours of preparation in the kitchen.

If you tried my Boursin cheese appetizers and loved them, check out my Oven Baked Shotgun Shells, these Watermelon Bruschetta and my Mini Shrimp Tostadas next.

The pastry is insanely buttery and flaky; this Boursin Cheese Recipe practically melts in your mouth.

I find that these bites are so delicious and super impressive, for very little work. The Boursin cheese adds instant, easy richness and seasoning, so I don’t need loads of ingredients. 

Make-ahead friendly, you can prep the pinwheel log, chill, and slice it when you’re ready to bake your Boursin appetizers.

You’ll notice these are always welcome at a cocktail party but also work well at a casual family gathering.

With caramelized onions, smoky bacon and Boursin’s garlic-and-herb flavor, each pinwheel is a little swirl of deliciousness. I can prep them ahead of time and bake just before serving, which makes entertaining so much easier.

Here’s everything I used to make this yummy Boursin cheese recipe:

You’ll need frozen puff pastry to make the flaky, buttery base. You can also use homemade if you prefer.

Boursin Garlic and Herb cheese is the key ingredient in this recipe. This creamy, spreadable cheese melts beautifully.

You’ll also need some dry white wine to cook into the onions and some crispy bacon.

White onion, slow-cooked until golden and caramelized for a touch of sweetness. A bit of seasoning and that’s it!

Check out the recipe card below for the full ingredient and quantity list.

Here’s how I make this Boursin cheese recipe:

Thaw the puff pastry

Start by following the package instructions to bring the pastry to a workable texture.

Caramelize the onions

Next, in a skillet with butter and olive oil, cook sliced onions low and slow until they’re rich, sweet, and golden. Add some white wine to help lift any browned bits from the pan. Let the alcohol cook out.

Assemble the pastry

Spread softened Boursin Cheese evenly over the puff pastry sheet. Top with caramelized onions and crumbled bacon.

Roll and chill

Roll the pastry tightly into a log, wrap it in plastic wrap and refrigerate it for 20 minutes to firm it up.

Slice and bake

Cut into pinwheels, place on a baking sheet, and bake until golden brown and bubbling with cheese.

Serve warm

These pinwheels are best fresh from the oven but are just as delicious at room temperature.

Here are a couple of ingredient swaps that work incredibly well in my Boursin cheese recipe

• Vegetarian: Skip the bacon and add sauteed mushrooms, spinach or some sun-dried tomatoes.
• Cheese swap: Try Boursin Shallot & Chive or Pepper for a different twist.
• Sweet-savory: Add a little bit of honey or a few dried cranberries. I love this version for the holidays.
• Prosciutto lovers: Replace bacon with thinly sliced prosciutto.

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 350F/180C for 5 to 7 minutes to crisp them back up.

Freeze unbaked pinwheels after slicing. You can freeze them on a baking sheet, then transfer them to a freezer bag. Bake straight from frozen, just adding a few extra minutes.

If you want to make them ahead for parties, assemble them and chill the log overnight, then slice and bake them just before your guests arrive.

These pinwheels pair beautifully with sparkling wine or a crisp white like Sauvignon Blanc. 

They’re also a fantastic addition to a charcuterie board, alongside cured meats, olives and fresh fruit. 

For brunch, I like to serve them with mimosas and a simple green salad.

Here are a couple of little hacks for making these Boursin cheese appetizers:

• Chill the pastry: I find that cold puff pastry slices cleaner and holds its shape better in the oven.
• Sharp knife trick: Use a serrated knife and a gentle sawing motion to avoid squashing the rolls.
• Don’t rush the onions: Proper caramelization takes 25 to 30 minutes; speeding up the process can burn the onions.
• Prevent sogginess: Make sure the onions are well-cooked and not watery before layering on the pastry.
• Even spacing: Leave at least 1 inch between pinwheels on the baking sheet to allow for puffing.

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Boursin Cheese Pinwheels

Taylor Jackzen

Flaky puff pastry, creamy Boursin cheese, sweet caramelized onions, and crispy bacon all come together in these irresistible pinwheels. They're elegant enough for holiday entertaining yet simple enough to whip up on a weeknight. I love how perfectly golden and packed with flavor every bite is!

4 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Appetizer

Servings 12

Ingredients

  

• 1 Package Frozen Puff Pastry
• 5.2 oz package Boursin Cheese I used Garlic and Herb
• 1 white onion thinly sliced
• 1 tablespoon dry white wine
• Salt and pepper to taste
• 4-6 pieces of crispy bacon crumbled

Instructions

 

• Remove Puff Pastry from freezer and let it thaw according to package.
• Remove your Boursin Cheese from the refrigerator and let it get to room temperature while you cook the onions and bacon.
• In a large ovenproof skillet (cast-iron works well), melt the butter and olive oil over medium-low heat. Add the thinly sliced onions.
• Cook the onions, stirring occasionally, for about 25-30 minutes or until they are soft, deeply caramelized, and have turned a rich golden brown color. Don’t rush this step; slow caramelization is key to developing the sweet onion flavor.
• If the onions start to stick to the pan, you can deglaze it with a tablespoon or two of white wine.
• Season with salt and pepper then remove from heat.
• On a clean workspace, lay out 1 layer of the puff pastry then evenly spread the Boursin Cheese over it followed by a layer of caramelized onions and bacon.
• Starting at the long (12-inch) edge, roll the puff pastry into a log. Trim the ends so that they are even, then tightly wrap the log with the plastic wrap. Place in the refrigerator for 20 minutes.
• Once the log has chilled, using a sharp, serrated knife, carefully cut each log into 1/2-inch-wide slices.
• Arrange the rolls 1 inch apart on the prepared baking sheets. Bake until the puff pastry is light golden brown and the cheese is hot and bubbly, about 18 minutes.
• Serve warm or at room temperature.