Zaatar and feta pinwheels
These dainty pinwheels are an absolute delight. I love everything savoury. These can be had as an afternoon snack or even served as an starter for parties.
|2 sheets||Butter puff pastry, Do not use flaky for this recipe|
|4 Tbsp||Za'atar, Available in middle eastern or indian grocery stores|
|8 Tbsp||Extra virgin olive oil|
|100 g||Feta, Crumbled|
|1 whole||Egg, Lightly beaten|
|2 Tbsp||Parmesan cheese, Grated|
|½ tsp||Sumac powder, Optional|
- In a bowl mix the za'atar and the olive oil and keep aside.
- Take each sheet of puff pastry (lightly thawed till it is pliable). Place on work bench and apply about 1-1/2 to 2 tbsp of the za'atar mixture. Spread / brush evenly in a thin layer. Leave 1 cm of one end of the pastry uncovered.
- Sprinkle ½ a portion of the crumbled feta cheese on top of the za'atar. Brush the uncovered portion of the pastry with a little water. Roll the pastry to form a log.
- Repeat with the 2nd sheet of puff pastry.
- Wrap the za'atar rolls in cling wrap or the plastic that separates each sheet of pastry and keep in the freezer for about 15-20 minutes. This allows the pastry to firm up and makes it easier to cut.
- Preheat your oven to 200 deg C. fan (Refer to package instructions for temperature and cooking time).
- Remove the rolls from the fridge and cut in ½ “rings. (I get 18 pinwheels per sheet).
- Place the pinwheels on your baking trays lined with baking paper. Lightly brush egg over the pinwheels.
- Mix the sumac and grated parmesan together. Sprinkle a wee bit over each pinwheel. Put the trays in the oven to bake (should take around 15-20 minutes).
- Remove from oven and cool on a cake rack. Store in an airtight container once cool.