✨ As Seen on TV — Bacon, Cheddar & Cream Cheese Puff Wheels with Roasted Garlic Aioli
Perfect for Toy Show Treat Night!
Chef Alex Petit showcased these irresistible bacon, cheddar and cream cheese puff wheels with roasted garlic aioli on RTÉ’s Today Show — the ultimate quick, crowd-pleasing savoury treat.These golden, flaky puff wheels combine creamy cheese, smoky bacon and wilted spinach, paired with a rich roasted garlic aioli that takes minutes to prepare. Ideal for parties, cosy evenings, or festive nibbling, they’re guaranteed to disappear fast!
Ready to cook along? Let’s get into it! 👇
Bacon, Cheddar & Cream Cheese Puff Wheels with Roasted Garlic Aioli
Serves: 4
Prep time: 15 minutes
Cooking time: 10 minutes
Ingredients
For the puff wheels
- 200 g streaky bacon, finely chopped
- 1 shallot, peeled and finely chopped
- 75 g cream cheese
- 200 g spinach leaves, washed
- 1 roll shop-bought puff pastry
- 100 g mature white cheddar cheese, grated
- 2 sprigs thyme, chopped
- 1 pinch nutmeg
- 1 egg yolk
For the roasted garlic aioli
- 1 egg yolk
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- 4 cloves garlic
- 250 ml vegetable oil
- Salt & white pepper, to taste
Method
Prepare the filling
- Heat a little olive oil in a frying pan over medium heat. Add the shallots and cook gently until softened.
- Add the chopped streaky bacon and fry until crispy.
- Stir in the spinach and thyme, cooking until the spinach wilts.
- Season with black pepper and a pinch of nutmeg, then set aside to cool slightly.
Make the puff wheels
- Lightly flour your work surface and unroll the puff pastry. Cut a rectangle roughly the size of an A4 sheet.
- Spread a thin layer of cream cheese over the entire pastry surface.
- Scatter the spinach and bacon mixture evenly on top, followed by ¾ of the grated cheddar.
- Roll the pastry into a log — keep it snug, but avoid pressing too hard so the filling stays centred.
- Slice into 5 cm-thick pinwheels and arrange on a lined baking tray.
- Brush each pinwheel with egg yolk and top with the remaining cheddar.
- Bake in a preheated oven at 175°C for 15 minutes, or until golden and puffed.
Make the roasted garlic aioli
- Wrap the garlic cloves in foil with a small drizzle of oil and roast at 170°C for 15 minutes.
- While they roast, make the mayonnaise base:
- Whisk the egg yolk, Dijon mustard, and a pinch of salt in a bowl.
- Slowly — very slowly — drizzle in the vegetable oil while whisking constantly.
- Once thickened, you can add the oil in a thin, steady stream.
- Remove the garlic from the oven. Carefully squeeze out the soft cloves and mash with a fork.
- Add the mashed garlic and lemon juice to the mayonnaise, whisking until fully combined.
- Season with salt and white pepper to taste.
Serve
Enjoy the warm puff wheels with a generous dollop of silky roasted garlic aioli. Perfect for TV nights, festive gatherings, or whenever you need a fast, flavour-packed bite!
Chef’s Tips
Mustard helps stability: Dijon strengthens the emulsion and prevents splitting.
Room-temperature ingredients: Cold egg yolks make emulsions difficult.
Choose a neutral oil: Sunflower or grapeseed give the cleanest flavour.
Add oil slowly — really slowly: Start with drops, then build to a thin stream.
If it splits, you can fix it: Whisk a fresh yolk or 1 tsp water in a clean bowl and emulsify the broken mixture back into it.