Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Gently roll out the puff pastry on a lightly floured surface to about 30x30 cm, keeping it cold for easier handling.
Combine softened cream cheese with grated cheese, chopped herbs, salt, and pepper in a bowl, mixing until smooth and well blended.
Spread the cheese mixture evenly over the surface of the pastry, leaving a small border around the edges.
Starting from one edge, carefully roll the pastry into a tight cylinder, sealing the edge with a little water if needed.
Use a sharp knife to slice the log into 2 cm thick rounds, creating individual pinwheels.
Arrange the pinwheels cut-side up on the prepared baking sheet, spacing them slightly apart.
Brush the tops of each pinwheel with beaten egg to give a shiny, golden finish.
Bake in the oven for 15-20 minutes, until the pinwheels are puffed, golden, and crispy around the edges.
Remove from the oven and let cool for 5 minutes; the cheese will be bubbly and the pastry crispy.
Serve warm or at room temperature, enjoying the crispy, cheesy spirals that are perfect for sharing or a cozy snack.
