Parmesan & leek puff pastry pinwheels

1. In a large pan preheated over medium heat, melt the butter then add the leeks, salt, and pepper. Cook the leeks, stirring often, until tender (5-7 mins). Add the garlic and thyme and cook while stirring for 1-2 more mins until fragrant and then turn off the heat. Transfer the veggies to a bowl to cool down.
2. Lightly dust a clean work surface with flour. Unfold the puff pastry and place it on the surface. Using a rolling pin, roll it into a 10 x 12-inch rectangle. Spread the cream cheese evenly over the pastry, leaving a 1/2-inch strip bare along one of the 12-inch sides. Evenly sprinkle the leeks on top, again leaving the same bare strip. Finish with a sprinkle of 1/4 cup parmesan.
3. Starting from the 12-inch edge opposite the bare strip, roll the pastry into a tight log, like a jellyroll. Wrap the log in plastic wrap and place it in the freezer for 10-15 minutes to firm up (or in the refrigerator for 20-30 minutes).
4. Preheat the oven to 375F. Line a large sheet pan with parchment paper.
5. Remove the log from the freezer and discard the plastic wrap. Using a sharp knife, slice the log into 24 rounds, each about 1/2-inch thick. If any rounds become flattened during slicing, gently reshape them by pressing the edges with your fingers.
6. Place on the parchment lined sheet pan, leaving space in between each. Brush the tops and sides with melted butter and sprinkle with grated parmesan. Bake for 15-18 minutes until golden brown. Serve with fresh chopped parsley or thyme sprinkled on top and enjoy!