cheese and roasted pepper pinwheels

Millie Pikem

Millie Pikem from Goodwin Academy in Dover 2017 finalist

i wanted to make my own pastry so i found a recipe and decided to try and do it


The filling
Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk, set aside.

Lightly flour your work surface. Unfold the pastry sheet then lightly dust top with flour. Use a rolling pin to roll lightly so that the creases are flattened out (you don’t want to make the square much bigger).

Brush square of pastry with egg wash. Evenly spread with the 1/2 cup of garlic and herb cheese then evenly scatter the diced peppers, Parmigiano-Reggiano cheese and parsley (or basil).

Starting at the side closest to you, roll pastry up like a jelly roll. Cut into 20 1/2-inch slices. (A serrated bread knife works well for this). Place slices onto baking sheet. Then, lightly brush tops with egg wash.

Bake 14 to 18 minutes or until light golden brown. Serve warm or at room temperature.

The pastry
Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.
Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.
Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.


the filling
1 large egg
1 tablespoon water
1/2 cup roasted red peppers, chopped
1/2 cup garlic and herb spreadable Cheese, such as Boursin cheese
1 ounce Parmigiano-Reggiano cheese, coarsely grated (about 1/4 cup)
2 tablespoons chopped parsley or basil
the pastry
250g strong plain flour
1 tsp fine sea salt
250g butter
at room temperature, but not soft
about 150ml cold water