Puff Pastry Pinwheels with Olives and Sun-dried Tomatoes
User Reviews
5
4 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
30 pinwheels
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Calories
2030 kcal
-
Cuisine
International
Puff Pastry Pinwheels with Olives and Sun-dried Tomatoes
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
pinwheels:
- 1 puff pastry 10oz/280g, preferably all-butter puff pastry, sheet
- 1 cup cheese 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, grated
- 3/4 cup sun-dried tomatoes 3.5oz/100g = 17 tomatoes, oil-packed
- 1/2 cup black olives 17 olives (70g/2.5oz)
egg wash:
- 1 egg
- 1 tablespoon milk
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!).
Nutrition Information
Show Details
Calories
2030kcal
(102%)
Nutrition Facts
Serving: 30pinwheels
Amount Per Serving
Calories 2030 kcal
% Daily Value*
| Calories | 2030kcal | 102% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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