Cilantro & bulgarian cheese pinwheels (Plus: May Kosher Connection linkup!)

By | May 20, 2014


Somehow, I always find myself with the ends of puff pastry logs in the freezer. It’s the same story all the time: I’ll defrost a log and use most of it for a recipe, but there at the end is that tightly rolled bit that’s still too frozen to use. So I stuff it back in the freezer. And it sits. And sits.

Although I’m not above just slicing and baking them for a lunch of desperation, my hands-down favorite thing to do with puff pastry remnants is make pinwheels. All you need is a 3-inch strip of pastry dough and something good to go inside, and you’ve got yourself a dozen puffy little delicious things.

Here, I filled my dough with a cilantro and bulgarian cheese pesto, brightened with lemon zest and toasted almonds. The flavor of the pesto is pretty strong, which is why it holds up so well in the oven. If you’re making it as a dip, though, I’d reduce the cheese and probably only zest half the lemon, or else double the herbs.

Anyway, the next time you find yourself with the first three, last three, or middle three inches of a roll of puff pastry, try your hand at these pinwheels.


AILUY on May 21, 2014 at 12:04 am.

I would love to make these for Shavuot because feta, lemon and cilantro are my most favorite ingredients (along with eggplant, but that’s for another time).
I am not sure about the size of the dough you write
‘◾1 3-inch piece puff pastry, defrosted in the fridge overnight or at room temp until easy to roll out’, then
‘Lay the piece of puff pastry on a sheet of parchment paper and roll it out to 5 inches’, then
‘Slice the log into 12 one-inch pieces’

From that I am assuming that the pieces are originally 3″ by 12″ then 5″ by 12″.

I am not sure I have access to any Israeli puff pastry dough, can you please clear it up for me.

Thank you so much for all the wonderful recipes.



Tali Simon on May 21, 2014 at 1:41 pm.

Sorry for the confusion! You start with a piece of pastry that’s 3 inches wide — i.e., you’d unroll three inches’ worth of dough from the log and then cut that piece off to use. Next, roll it out so that the width is stretched to 5 inches. The length stays the same. After you’ve filled the dough and rolled it up, you slice it into 12 pieces, moving down the length of the filled roll.


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