Cheddar, Bacon, and Garlic Almond Pinwheels

1. Preheat your oven to 375°F (190°C).
2. Line your baking tray with parchment paper (I just work right on the sheet, saves a dish!).
3. Unroll the puff pastry on the parchment.
4. Sprinkle the ½ cup of grated cheddar evenly over the sheet.
5. Add your ½ cup crispy bacon bits and then the ¼ cup garlic almonds.
6. Starting at one long edge, roll up the pastry tightly, jelly-roll style.
7. The tighter you roll, the better those spirals will bake up.
8. Wrap the roll in parchment paper and freeze for 20–30 minutes; longer if it’s still too soft to slice.
9. Once firm, use a serrated knife to slice into 1 cm (½-inch) thick rounds.
10. Arrange them flat on the lined tray and brush the tops with egg wash.
11. Sprinkle with cayenne or paprika if you like a touch of color.
12. Bake 18–20 minutes, until puffed and deep golden brown.
13. Let cool just enough not to burn your fingers (they’re best warm and flaky!).

Cream Cheese & Marmite Pinwheels

1. Preheat the oven to 375°F (190°C) (if not already on).
2. Mix 150–200 g cream cheese and Marmite right in the tub until smooth and swirled together.
3. Unroll your second pastry sheet on parchment and spread the Marmite-cream cheese mix evenly over the surface.
4. Roll up tightly, wrap in parchment, and freeze 30 minutes or until firm.
5. Slice into 1 cm thick rounds, arrange on a parchment-lined tray, and brush tops lightly with egg wash if you want extra sheen.
6. Bake 18–20 minutes, until puffed and golden.
7. Cool slightly before serving; they’ll disappear fast!