Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Lay the puff pastry sheet flat on a lightly floured surface, gently smoothing it out with a rolling pin to ensure an even thickness.
Spread the softened cream cheese evenly over the surface of the pastry, covering it completely with a thin layer.
Sprinkle chopped parsley and dried thyme evenly over the cream cheese layer, then add the shredded cheddar cheese on top.
Carefully roll the pastry tightly into a log from one edge to the other, applying gentle pressure to keep it compact.
Wrap the rolled pastry in plastic wrap and chill it in the refrigerator for about 15 minutes to firm up the filling and shape.
Remove the chilled log from the refrigerator and use a sharp knife or dough cutter to slice it into approximately 1-inch thick rounds.
Arrange the slices cut side up on the prepared baking sheet, spacing them slightly apart to allow for expansion.
Bake in the preheated oven for 12-15 minutes, or until the pinwheels are golden brown and crispy around the edges, filling your kitchen with a cheesy aroma.
Once baked, remove the pinwheels from the oven and transfer them to a cooling rack to cool slightly and crisp up further.
Serve these warm or at room temperature, enjoying their flaky texture and cheesy herb flavor in every delightful bite.
