Here is the second recipe I hinted at a couple of recipes ago. 😊 They are mini puff pastry pinwheels, a finger food idea for appetizers, buffets, starters, or simply a snack, which I prepared using the same ingredients as the tartlets.
It’s practically a perfect example of how you can create different preparations, suitable for different situations, simply by recombining the ingredients you have at your disposal, using them in different forms and proportions to obtain different recipes while using the same ingredients.
With the same coconut oil puff pastry that I used for the tartlets with chard and goat cheese, I made these small gratinated pinwheels using the same herbs and the same goat cheese as the tartlets.
The result was a new recipe, which initially was just an idea to finish the cooked herbs I had left over, but then it turned out to be a tasty finger food that we finished in no time.
Do you want to try these little puff pastry pinwheels too? Here’s the recipe!
⏳ ⏳ ⏳
If you don’t have coconut oil, you can also make these pinwheels with other puff pastries. I’ll link them below, and I’ll also add my snack collection if you need some more finger food ideas: 👇
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 46 small pinwheels
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
👉 I didn’t weigh the goat cheese and cooked herbs because this recipe was created to use up leftovers from the previous recipe, but you can see the quantities clearly in the procedure photos.
- 1 block puff pastry (with coconut oil)
- cooked herbs (chard or other herbs to taste)
- goat cheese (fresh and spreadable)
- breadcrumbs
- sesame seeds
- Parmesan cheese (or other grating cheese)
Tools
- Rolling Pin
- Knife
- Parchment Paper
Steps
Prepare the coconut oil puff pastry (or alternatively butter or seed oil version).
Roll out the dough trying to get a (even imperfect 😉) rectangle.
👉 To make it easier, I suggest dividing the pastry into two parts. This way you get two small rolls and therefore small pinwheels suitable for finger food.
Spread the goat cheese on the dough.
Sprinkle over the cheese the chard previously sautéed in a pan and chopped with a knife (as done for the filling of the tartlets).
Add a sprinkle of Parmesan cheese (optional).
Roll up the dough.
Cut the roll into slices about half an inch or slightly more.
Place the pinwheels on a baking tray covered with parchment paper and sprinkle half a teaspoon of breadcrumbs on each (this is optional, you can also use only sesame seeds).
Finish with sesame seeds.
As mentioned in the previous photo, if you want to avoid breadcrumbs, you can use only sesame seeds, and in this case, you can coat the entire pinwheel (including the bottom and outside).
Bake in the oven for 15 minutes, or 20 minutes if you prefer them crispier.
As mentioned, you can use other puff pastries if you don’t have coconut oil (or don’t want to use it). But you can also vary the filling: I really like goat cheese combined with cooked herbs, especially if they have a slightly rustic flavor like those collected in the countryside, but you can substitute it with simple ricotta or spreadable cheese. Even better if homemade. 😉 Try your hand!
Here is 👉 the recipe for making ricotta.
And here 👉 is the recipe for spreadable cheese (achievable with either yogurt or kefir).
Salt-Free Tips
Just like the tartlets, in these pinwheels the salt content is minimal because the added salt (i.e., added during production) is present only in the goat cheese and Parmesan, both used in small quantities. If you use homemade spreadable cheese or fresh cheese instead of purchased cheese, you can further reduce the sodium, for those who need it.
As for sesame seeds, they naturally contain only 11 mg of sodium in 100 g of product, so for each pinwheel, the value can be considered negligible. It’s worth remembering that sesame provides a good amount of potassium (468 mg in 100 g of sesame seeds), whose deficiency is often associated with hypertension. Moreover, increased potassium intake, coupled with reduced sodium, is believed to reduce the risk of cardiovascular diseases.
If you’re interested in reducing or eliminating salt, always remember to:
▫ Reduce salt gradually, your palate needs to adjust slowly and should not notice the progressive reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granules
▫ Prefer fresh foods.
▫ Avoid boiling, prefer cooking methods that retain flavors (grill, foil, steam, microwave)
▫ Avoid bringing the saltshaker to the table!
▫ Occasionally break the rules. It boosts mood and helps you persevere.
If you can’t, or don’t want to, give up salt:
▫ You can still try my recipes by salting according to your habits.
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As always, you can find me on my Facebook page, on my Pinterest boards, in my two groups: Catia’s Group, in the Kitchen and Beyond and Just What I Was Looking For! and if you like…subscribe to my Newsletter.
