Makes 24-30 pinwheels 
| Prep time: 20 minutes | Chill time: 2 hours | Cook time: 15 minutes

IngredientsFor the Pastry:

• 2 sheets frozen puff pastry, thawed
• 1 egg, beaten (for egg wash)

For the Filling:

• 150g Marsh Extra Tasty Cheddar cheese, finely grated
• 90ml R. Stephens Tasmanian Organic Honey
• 100g walnuts, roughly chopped
• 60g cream cheese, softened
• 15g fresh chives, finely chopped
• 1/2 tsp cracked black pepper
• Pinch of salt

Prepare the Filling:
In a bowl, mix softened cream cheese with 30ml R. Stephens Tasmanian Organic Honey until smooth.
Fold in grated Marsh Extra Tasty Cheddar, chopped chives, salt, and pepper. Roughly chop walnuts and set aside.

Assemble Pinwheels:
Roll each puff pastry sheet to 30cm x 25cm on a floured surface.
Spread cheese filling evenly, leaving a 1cm border on one long edge.
Drizzle remaining 60ml honey over the filling and sprinkle with chopped walnuts.
Roll up tightly from the long edge, seal with egg wash, and wrap in cling film.
Chill for 2 hours or overnight.

Bake:
Preheat oven to 200°C and line trays with baking paper.
Slice logs into 1.5cm rounds, place on trays, and brush tops with egg.
Bake for 12–15 minutes, rotating trays halfway, until golden.
Cool on wire racks for 5 minutes before serving.