There are loads of variations for this; thyme and cheddar is just one. They make the chalet smell delicious so are quite good at drawing people out of their bedrooms and into the living area and they HAVE to be eaten hot.
Ingredients Makes 25 Pinwheels
250g puff pastry
1 small egg lightly beaten with a splash of milk
50g freshly grated parmesan
2 tbsp freshly chopped rosemary
1 tsp paprika
Salt & pepper
Method
Heat the oven to 180°C
Roll out the puff pastry into a rectangle about 25cm by 35cm and place on floured work surface or a chopping board large enough to accommodate it. Trim off all the edges so it's a nice neat rectangle
Brush the egg-wash all over the rectangle with a pastry brush
Sprinkle the parmesan cheese, rosemary, paprika and salt and pepper all over the rectangle, apart from one top, long edge
Push the mixture gently into the pastry with palm of your hands
With a sharp knife, cut strips, about 5 cm wide up the short edge of the rectangle
Roll up each strip, towards the bare edge, like a hosepipe and then squash onto the edge, turn it over in your hand and squash the pinwheel the other way a little, flattening out the wheel like a disc. Repeat for the other strips
Place on a non-stick baking tray and brush again with the egg wash and sprinkle over any of the cheese and rosemary that has fallen away.
This cookbook was created by Delicious Mountain based on actual recipes used in our chalets. If you try this recipe at home, don't forget to tag us on social media so we can share it with the world.
