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Basic Cheese and Mango Chutney Pinwheel

Course Dessert, Holiday, Snack, Vegetarian
Cuisine Indian

Ingredients

  • 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

Instructions

  • 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.