Puff Pastry Pinwheels with Olives and Sun-dried Tomatoes

Name: Puff Pastry Pinwheels with Olives and Sun-dried Tomatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 30 pinwheels
Ingredients: 1 sheet puff pastry; 1 cup grated cheese (3.5oz/100g); 3/4 cup sun-dried tomatoes (oil-packed); 1/2 cup black olives; 1 egg; 1 tablespoon milk

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
30 pinwheels
Calories
2030 kcal
Course
Appetizer, Snacks
Cuisine
International

Puff Pastry Pinwheels with Olives and Sun-dried Tomatoes

Yael Holden

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

pinwheels:

1 sheet puff pastry 10oz/280g, preferably all-butter puff pastry
1 cup grated cheese (3.5oz/100g) I used 1/2 cup (50g/1.8oz) parmesan cheese and 1/2 cup (50g/1.8oz) cheddar, you can use any melting cheese you like
3/4 cup sun-dried tomatoes (oil-packed) 3.5oz/100g = 17 tomatoes
1/2 cup black olives 17 olives (70g/2.5oz)

egg wash:

1 egg
1 tablespoon milk

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Instructions

Preheat the oven to 200°C / 400°F / Gas Mark 6 (no fan).
Grate the cheese (cheddar on large holes of a box grater, parmesan on small ones), drain the sun-dried tomatoes, finely chop the tomatoes (you should have 1/2 cup finely chopped sun-dried tomatoes) and olives. Mix all the ingredients together.
On a sheet of parchment paper or a silicone mat, lightly roll out the puff pastry to a thickness of approx. 2 mm / 1/16 inch into a rectangle shape. If you’re using all-butter puff pastry (homemade or store-bought) you need to sprinkle it well with flour, on both sides, before rolling out. It sticks a little more than a regular store-bought puff pastry.
Spread the filling in an even layer over the rolled out dough, press it lightly into the dough.
Roll up the dough to create a long roll.
Cut the log into ½ inch / 1 cm slices, using a very sharp serrated knife, or better a thread (as on the photos) - the slices will be more even and look better. Slice a piece of thread under the roll, cross the ends over the top, pull tight and repeat. Don't worry if the slices are not perfectly round and even!
Place the pinwheels on a baking tray lined with parchment paper, arrange the rolls 3 cm / 1 inch apart (they will rise a little). Press the pinwheels lightly to flatten them and adjust their shape. They should be roughly of even thickness.
Beat the egg with a fork and mix it with milk. Brush the pinwheels with the egg wash.
Bake the pinwheels for 10 minutes, then reduce the temperature to 180°C / 350°F / Gas Mark 4 and bake for about 13 minutes or until golden brown. Make sure to keep an eye on them in the last 5 minutes to ensure they won't burn. The baking time can be longer or shorter in your oven!
Enjoy!

Notes

Store in a tightly closed container. They are best served within 2 hours after baking - the will still be crispy, but after this time they will start to soften.
Reserve the oil from the sun-dried tomato jar. You can keep it in the fridge and add to salad dressings or cook chicken with it, it’s very aromatic.
Calories count = the whole recipe (this is only an estimate!).