Crispy Cheese Pinwheels

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2 sheets puff pastry

2 tsp. finely chopped rosemary (or thyme)

3 Tbsp. finely chopped spring onion

2 Tbsp. finely grated Parmesan

1 tsp. fennel seeds (optional)

1 cup (loosely packed) grated cheese

Sprinkle of pepper


1)     Lay the sheet of pastry flat on the bench. 

2)    In a bowl, mix the rosemary/thyme, spring onion, grated Parmesan, fennel seeds, grated cheese and pepper together to form the pinwheel filling.

3)     Sprinkle an even spread of the fillings, leaving a 2cm strip of pastry clear at one edge.

4)    Dab a little of water or milk along edge to help it stick.

5)     Roll pastry into a log, wrap, and refrigerate for at least 30 minutes.

6)    Heat oven to 190°C. Line a baking tray with baking paper.

7)     Unwrap pastry log and slice into 1 cm slices – approximately 16 per roll.

8)    Place discs on baking tray allowing a little room between them and bake for 15 – 20 minutes until puffed and golden.


RecipesAndrea L