July 25, 2012

Coriander Cream Cheese Pinwheels


Many years ago, when I was relatively new to the blogging world, I came across a post by Sharmi: Tangy Cilantro Spirals. That and another post I read by Anita threw me into the world of baking with yeast. Almost with a vengeance.

But for many years, I had wanted to try a savoury pinwheel. I put a couple of my tried and tested individual recipes together and got these as a result. Savoury, soft, a little crisp at the edges. In short: the perfect finger food.

For the dough:

1 1/2 cups Bread Flour/All Purpose Flour 1 1/2 tbsp Oil
1 1/2 tbsp Yeast
1 1/2 tbsp Sugar
3/4 tsp Salt
1/4 cup Boiling water
1/4 cup Milk
For the Coriander Cream Cheese Spread, grind together:

1/2 cup Coriander
2 Green Chillies
1 pod Garlic
1/2" piece Ginger
2 tbsp Cream Cheese
Salt to taste

For the dough:

Take a huge mixing bowl and place the oil, salt and sugar in it. Add boiling water and mix until the sugar dissolves. Add the milk now to bring the mixture to room temperature. Add the yeast and mix well. Add the flours and knead into a dough. Place the dough in a greased vessel and cover it with a damp muslin cloth. Allow to rise until double in size (roughly 45-50 minutes).

To Proceed:

Knead the dough for a minute and then roll it out on a floured surface into a large rectangle. Position it in such a way that the long edge is towards you. Spread the cream cheese spread on to the dough. Roll the dough away from you and seal the edge. Cut with a sharp knife and place the pinwheels on a greased baking tray. Allow for a little room between the pinwheels and let them rise again for another hour.

Bake in a hot oven at 400 F for 15 minutes.

Enjoy these fresh from the oven. Trust me, everyone who tries these will come back for more.