Costco Onion and Cheese Pinwheels

closeup of costco onion and cheese pinwheel

Costco Onion and Cheese Pinwheels are soft and gooey on the inside, crisp and crackly on the outside… and super easy to make at home!

Author: Donna Elick

Servings: -16 pinwheels

Prep Time30

Cook Time45

Total Time1 15

Ingredients

2 sheets puff pastry thawed
2 medium yellow onions finely diced (2 cups)
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 tablespoons unsalted butter plus more for brushing
2 tablespoons all-purpose flour
1 cup whole milk
4 ounces Swiss cheese shredded (about 1 cup), plus 2 ounces extra (about 1/2 cup) for topping
2 ounces parmesan cheese grated (about 1/2 cup)
3 tablespoons everything bagel seasoning

Instructions

Preheat the Oven and Prepare the Pan: Preheat the oven to 375°F. Prepare a baking sheet with parchment paper. Spread the diced 2 medium yellow onions directly onto the prepared sheet, drizzle with 1 tablespoon extra virgin olive oil, and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon fresh ground black pepper. Toss to coat, then spread into an even layer and roast for 20 to 25 minutes, stirring halfway through, until golden and caramelized. Let cool.
Make the Cheese Sauce: In a saucepan, melt 2 tablespoons unsalted butter over medium heat. Stir in 2 tablespoons all-purpose flour and cook for 1 to 2 minutes, whisking constantly.
Add the Milk: Slowly pour in the 1 cup whole milk while whisking to avoid lumps. Cook until the mixture thickens, about 3 to 4 minutes.
Stir in the Cheese: Add the shredded 4 ounces Swiss cheese and grated 2 ounces parmesan cheese. Stir until smooth, then fold in the roasted onions. Taste and adjust seasoning with additional salt and pepper, if needed. Let the mixture cool to room temperature.
Prepare the Puff Pastry: Increase oven temperature to 400°F. On a lightly floured surface, roll out 2 sheets puff pastry to smooth the creases.
Add the Filling: Spread the onion and cheese mixture evenly over both sheets, leaving a 1/2-inch border around the edges. Sprinkle the remaining 1/2 cup of shredded Swiss cheese evenly over the filling.
Roll and Chill: Roll each sheet tightly into a log from the long side. Seal the edges with a bit of water. Chill the logs in the refrigerator for 15 to 20 minutes to firm up.
Slice the Pinwheels: Line a baking sheet with parchment paper. Slice each log into 1 1/2-inch thick rounds and place them on the baking sheet, spaced about 2 inches apart.
Top and Bake: Brush the tops with melted butter and sprinkle generously with 3 tablespoons everything bagel seasoning. Bake for 20 to 25 minutes, or until puffed and golden brown.
Cool and Serve: Let the pinwheels cool slightly before serving. Enjoy warm or at room temperature.

Notes

Make-Ahead Tips: Assemble the pinwheel logs and refrigerate them for up to 24 hours before slicing and baking. You can also prep the onion-cheese filling 1 to 2 days ahead and store it in the fridge.

Reheating Tips: Reheat leftover pinwheels in a 350°F oven for 5 to 7 minutes to restore crispness. Avoid microwaving, which will soften the pastry.

Freezing Tips: Freeze unbaked pinwheel slices on a tray until solid, then transfer to a freezer bag. Bake from frozen at 400°F, adding 5 to 7 extra minutes.

Cheese Swaps: Gruyère or sharp white cheddar make great substitutes for Swiss cheese. Pecorino Romano works beautifully in place of parmesan.

Onion Options: Red onions or shallots offer a sweeter profile and work just as well.

Seasoning Shortcut: No everything bagel seasoning? Make your own with sesame seeds, poppy seeds, dried garlic, dried onion, and a pinch of salt.

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