Puff Pastry Paneer Pinwheels
Submitted By: Fun & Food Cafe
One package (2 sheets) frozen PepperidgeFarm Puff Pastry
1 cup shredded paneer
1/2 cup tomato ketchup
1/2 cup green cilantro chutney (or basil pesto)
4 tbsp shredded cheese
2-3 tbsp olive oil
1 tsp dried garlic & herb flakes (optional)
Mix the Paneer with the shredded cheese and the garlic & herb flakes, toss around and set aside in the refrigerator until ready to assemble the pinwheels.
Thaw the puff pastry at room temperature for about 30 minutes, or until defrosted and easy to unfold. Gently unfold the 2 sheets on 2 separate baking trays, on a lightly floured surface.
Apply a thin layer of olive oil to the sheets with a brush.
Now remove the Paneer mixture from the fridge. Spread a generous serving of the Green Cilantro Chutney evenly over the pastry sheet, leaving a 1/2 inch border on all 4 sides. Top this with a serving of ketchup; spread gingerly with a spoon.
Now sprinkle half of the paneer-cheese mixture on top of the sauces. Roll up the pastry length-wise, slowly balancing on both sides with your fingers and form a puff-pastry roll.
Use gentle pressure to seal the edges tightly; you can use a little more oil or egg-wash if you like to seal the borders where they meet up. Now cover the roll with a plastic-wrap. Repeat the same with the other pastry sheet, cover with a plastic wrap, and refrigerate both the rolls for at least 30-40 mins, until they become a bit hard and easy to handle.
Now remove from the fridge and using a sharp, serrated knife, slice the rolls to make 1/2-inch thick pinwheels.
Preheat oven to 400°F. Arrange the pinwheels, cut side down, on 2 baking sheets lined with wax paper; leave ample room between them to allow to expand a little.
Apply some egg wash or light oil on the surface of each wheel and Bake for 20-25 minutes, or until golden brown and a little puffed-up.
Serve these delicious Paneer Pinwheels (Palmiers) straight out from the oven, with a side order of Sweet & Sour Tamarind Chutney.