Friday, 24 August 2012

Cheesy Pinwheels

I love cheese. I love pastry. I love soup. Sometimes I want something other than plain old bread to go with soup - mostly so that it looks like I've really made an effort with dinner, when really it was no effort at all! This recipe is my answer to all of these things in one neat, swirly little package - and, even though it means I'll need to come up with a new trick to make it look like I've slaved over dinner, I wanted to share it with you.

This recipe is a really good base for a million different combinations- I used Gruyere and Parmesan because they're two of my favourite cheeses and they both have a nutty flavour so work well together, but feel free to sub in your favourite cheeses. I'm dying to try a mozzarella and pepperoni version (but probably wouldn't serve that with soup as I think it would be filling enough on its own) or a pesto version... ooh or a sundried tomato version! So yeah, they're versatile - another good reason for making them!

These are also just truly scrumptious so that's yet another good reason for making them.

Did I mention that the main ingredients are cheese and pastry?

Need I go on?

Cheesy Pinwheels
Makes 18

1 sheet pre-rolled puff pastry
2/3 cup (about 50g) grated Gruyere
2/3 cup (about 40g) grated Parmesan
1/4 tspn garlic salt
25g butter, melted

1) Preheat oven to 200c/ 180c fan/ 400f/ Gas mark 6.

2) Unroll the puff pastry sheet (making sure it has been out of the fridge a while, so it doesn't crack) and brush one side completely with a light layer of the melted butter (keeping a little bit for later).

3) Mix together the Gruyere, Parmesan and garlic salt in a bowl and then sprinkle on top of the puff pastry.

4) From a narrow end, roll the pastry away from you and then pinch and smooth the other end to close it off.

5) Slice into half inch thick wheels. Now, most puff pastry sheets are about 10inches wide at the narrow end, so I know you're thinking I suck at math (and you would be right!) because that means this should make 20... but, if your rolling technique is as bad as mine and the ends look a little screwy, you'll want to trim off the end bits and ignore them (or bake them anyway and eat them as a "cook's treat") so really this makes 18 perfect pinwheels (ha)!

6) Place on a greased baking sheet and bake for 20 minutes (keeping an eye on them for the last 5 minutes).

Let me know if you have any bright ideas for different combinations!

1 comment:

  1. I'd love to make these to freeze! Would you suggest before cooking? Have you tried it?