Sukhi’s Mango Chutney is a sweet, flavorful condiment made from mango, ginger and other spices. These holiday pinwheels bring the Indian flavors of mango chutney and make them festive with buttery pastries.
These holiday months, I find it’s a good idea to always have a few sure-fire appetizers at the ready for drop-in guests.
I love making pinwheels–they’re easy to put together and make a big impression. Who doesn’t love cheese and buttery, flaky pastry? Of course, adding a Sukhi’s touch is easy by mixing in one of the delicious pickles or chutneys. Try different flavor combinations, like tomato and Gruyère cheese; carrot pickle and soft ricotta; mango chutney and roasted chicken…Just keep lots of the chutneys and pickles on hand as well as a few packages of puff pastry in the freezer and you’ll be ready to go.
The recipe I am sharing today uses Sukhi’s Mango Chutney. Mango Chutney is something I grew up eating. My aunt made this sweet chutney that always carried a punch with hints of ginger and a few other warming spices. Years later when I decided to share my favorite dishes with you, Mango Chutney had to make it to the list!
Basic Cheese and Mango Chutney Pinwheel
- 1 sheet frozen puff pastry (half of 17.3 ounce package), thawed
- 3/4 cup finely grated Gruyère cheese
- 2-3 tbsp Sukhi's Mango Chutney
- 2 tbsp chopped fresh cilantro
- 1 egg, beaten to blend
- Place pastry sheet on a lightly floured, clean work surface. Cut in half forming two rectangles.
- Brush half of mango chutney on one side of the rectangle, leaving 1/2-inch border along one side; top chutney with half of cheese and cilantro.
- Brush plain border with egg glaze. Starting at border opposite the glazed border, roll the pastry lengthwise like a jellyroll, pressing gently on egg glaze to seal the border.
- Place seal side down and wrap tightly in plastic wrap. Repeat with remaining pastry sheet and refrigerate for at least 1 hour. CAN BE MADE 2 DAYS AHEAD TO THIS POINT.
- When ready to bake, preheat oven to 400°. Line two baking sheets with parchment paper. Cut logs crosswise into 1/2-inch rounds and place evenly, about 1 inch apart on the baking sheets. Bake until pastries are golden brown and puffed, about 16 to 18 minutes. Let cool slightly and serve.
This sounds so easy and delicious that I will definitely try this as soon as we can socialize!
One small comment: Instruction #2 reads “tomato” chutney i.s.o. mango chutney.
Thanks for catching that! Let us know how it comes out when you make it.