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Heat oven to 425°F. Line a baking sheet with parchment.
Coarsely grate the apple, skin on. Wrap it in a clean towel or paper towels and squeeze out as much juice as possible. You want about ⅓ cup grated apple after squeezing.
Unroll the cold pastry sheet onto parchment. Smooth out any creases with a light roll, without thinning the dough.
Sprinkle the cheddar evenly over the pastry, leaving a ½-inch border along one long edge. Top with the apple, sage, pepper, and salt.
Starting from the opposite long edge, roll the pastry into a snug log, like a cinnamon roll. Finish seam-side down.
Chill the log for 15 minutes. Don't skip this step, it's what makes the spirals hold their shape.
Slice into 8 pinwheels (about 1 inch thick) using a sharp knife and a gentle sawing motion, not straight-down pressure.
Arrange cut-side up on the pan, 2 inches apart. Reshape any oval pieces into circles and tuck loose pastry underneath.
Brush the exposed pastry with melted butter. Bake 15 minutes, or until deeply golden and the cheddar is bubbling and crisp at the edges.
Let sit for a few minutes, then drizzle lightly with honey and garnish with sage leaves before serving.