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Holiday Pinwheels

By: Kim Sunee — @

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.

Basic Cheese and Tomato Chutney Pinwheel

Course Dessert, Holiday, Snack, Vegetarian
Cuisine Indian


  • 1 sheet frozen puff pastry (half of 17.3 ounce package), thawed
  • 3/4 cup finely grated Gruyère cheese
  • 2-3 tbsp Sukhi's Tomato Chutney
  • 2 tbsp chopped fresh cilantro
  • 1 egg, beaten to blend


  1. Place pastry sheet on a lightly floured, clean work surface. Cut in half forming two rectangles.

  2. Brush half of tomato chutney on one side of the rectangle, leaving 1/2-inch border along one side; top chutney with half of cheese and cilantro.

  3. 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. 

  4. 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.

  5. 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.

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