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Great recipe for Cheesy Beany Puff Pinwheels. This is another variation of pinwheel, (see my previous recipe for tomato, basil & mozzarella), that I like to make for my son. He adores these, with their gooey delicious filling of cheese and warm baked beans.
Cheesy Beany Puff Pinwheels is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is simple, it's fast, it tastes delicious. They are fine and they look wonderful. Cheesy Beany Puff Pinwheels is something that I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook cheesy beany puff pinwheels using 7 ingredients and 6 steps. Here is how you can achieve that.
Composition needed to make Cheesy Beany Puff Pinwheels:
- 1 roll ready made puff pastry,
- 1/2 tin reduced sugar baked beans, (210g),
- Around 70g grated cheddar cheese,
- Around 45g Wensleydale cheese,
- Cracked black pepper to season,
- 1 medium egg, beaten,
- Some spray cooking oil
Cheesy, creamy spinach, and jalapenos are rolled up in a log of puff pastry and sliced into easy appetizer pinwheels that bake in a snap! These cheesy pinwheels are always a hit, especially when served warm. Store-bought puff pastry makes quick work out of these cheese pinwheels. They're also wonderful with different fillings.
Directions to make Cheesy Beany Puff Pinwheels:
- Preheat the oven to 180 degrees (fan). Fold out the sheet of puff pastry, there's no need to roll it out. Leave it upon the parchment paper it comes with. Sprinkle over half the grated cheddar, leaving around an inch and a half gap around the edges. Next spoon over the baked beans evenly as possible.
- Sprinkle over the remaining cheddar then crumble over the Wensleydale. Season well with pepper.
- Now wet three edges with a little water, the two longer sides and one of the shorter sides that you'll be rolling towards. Carefully and as tightly as possible, roll up into a log, starting from the shorter end that has no water on.
- Tuck in the ends a bit using the palm of your hands to neaten it up. Now, you can leave to set in the fridge for 15-20 minutes or just cut right away, it doesn't make too much difference, as long as you use a large sharp knife. Cut the roll as neatly as possible into slices just over an inch thick.
- Take a baking tray and spray it liberally with oil. If you don't have spray oil line the tray with greaseproof paper. Gently place the pinwheels onto the oiled tray leaving a decent gap between each of them. You may need to fan them out a little using your hands, so they resemble 'messy roses' in appearance (see picture example). Brush them over on the top and sides with beaten egg.
- Bake in the oven until cooked through and golden, this should take around 15-20 minutes. Leave to cool for a few minutes, as the centres will be extremely hot. Serve up and enjoy! :)
I used two different cheeses for each puff pastry sheet- one white cheese and the other, a spicy cheddar. Dust a flat work surface lightly with flour. Unroll puff pastry and roll out to a rectangle. Spread a thin layer of herbed cream cheese over the puff pastry. Roll puff pastry up tightly like a jelly roll.
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