Pinwheels are mostly made from a soft dough, but if you don’t have enough time or patience, you can prefer making it the easiest way just like I’m doing these days. Normally, I love to play with dough and enjoy making it from scartch, but I’m mostly busy with my precious son these days, so I have to choose the easiest way of everything. It might sound not good for table manners, but we sometimes have our meals right from the skillet. Who cares the rules when my little prince is waiting for nursing? I use phyllo sheets (yufka) for these and they become completely different from regular pinwheels. I stick two sheets with a mixture of yogurt and egg to have a thicker sheet. Then spread the cheese filling on one side and roll it up tightly. Be carefull and do it slowly since it’s a big roll and might easily be damaged.
The filling I use is a typical Turkish borek filling. I just mix feta and chopped parsley. We need an egg yolk for topping and it’s optional to add the egg white into the filling mixture. I hate wasting food, so I always use the egg white in the filling. The filling becomes even more nutritious that way!
These cheese pinwheels are crispy unlike the regular ones and they are like bigger and stuffed version of chips. You can enjoy them while watching movies or the game of your team. I haven’t tried, but I’m sure these go perfect with cold beer!
I love to snack on savory snacks like these when I feel slightly hungry during day or night. These cheese pinwheels are one of my favorites! They help me suppress my hunger until the meal time.
Are you planning to organize a party? These bite size cheese pinwheels are like canepes, so they are perfect party foods too! You can make these with any filling you like and have a variety at your party.
If you want to try the softer version, I recommend you to have a look at Jess’s Cheese Pinwheel Rolls to see how to make it from soft pizza dough.
- 4 phyllo sheets
- ½ cup yogurt
- 1 egg
- ¼ cup olive oil
- 1 and ½ cup feta, crumbled
- ½ bunch parsley, chopped
- ¼ bunch fresh dill, chopped
- 2 tbsp sesame seeds for topping
- Preheat oven to 180C.
- Line an oven tray with baking paper.
- Mix feta, parsley, dill and egg white for filling. Put it aside.
- Whisk the yolk well.
- Add in yogurt and olive oil, mix well until smooth.
- Lay a phyllo sheet on counter.
- Brush it with yogurt mixture.
- Lay another phyllo sheet right on it so that they overlap.
- Brush it with the mixture.
- Put half of the filling on one side of it and roll it up tightly.
- Repeat the same steps for the other two phyllo sheets.
- Cut the rolls in bite size and place them in oven tray.
- Brush their tops with yogurt mixture and sprinkle sesame seeds over them.
- Bake them for 45 minutes until golden.