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Herbed Parmesan Pinwheels

Herbed Parmesan Pinwheels

Serves 2 | with Caramelized Onions

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A savoury version of the classic french pastry, filled with smoky-sweet caramelized onions, parsley, thyme and melted white cheddar. There's a reason these flaky bites are in the shape of little hearts!

Allergens:Wheat/BléSoy/SojaMilk/LaitMustard/MoutardeSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

340 g

Puff Pastry

(ContainsWheat/Blé, Soy/Soja)

113 g

Yellow Onion

113 g

White Cheddar Cheese, shredded

(ContainsMilk/Lait)

2 unit

Garlic, cloves

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde)

14 g

Parsley and Thyme

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

0.06 tsp

Salt*

1 tsp

Sugar*

½ tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1020 kcal
Fat63 g
Saturated Fat32 g
Carbohydrate83 g
Sugar15 g
Dietary Fiber6 g
Protein28 g
Cholesterol59 mg
Sodium1530 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Small Bowl
Measuring Spoons
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°. Wash and dry all produce. Unroll puff pastry, discarding the wax paper, then place on a parchment-lined baking sheet. Place in the freezer. Peel, then cut onion into 1/4-inch pieces. Strip 2 tsp thyme leaves from stems, then finely chop. Finely chop parsley. Peel, then mince or grate garlic.

2

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar and season with salt. Cook, stirring occasionally, until dark golden-brown, 4-6 min. Remove the pan from heat. Stir in vinegar, then transfer onions to a small bowl.

3

Remove puff pastry from the freezer, then spread Dijon over top. Add cheddar, Parmesan, garlic, thyme and half the parsley to another small bowl, then stir to combine. Sprinkle cheese mixture over pastry, then top with caramelized onions. Working from the shorter side, roll pastry into a tight log. (NOTE: Make sure the seam of the log is lying flat against the baking sheet so pastry doesn’t unravel.) Slice pastry log crosswise into 10 equal-sized pinwheels.

4

Arrange pinwheels on the baking sheet, leaving a 1 1/2-inch gap between each. Bake in the middle of the oven until golden-brown, 18-22 min. When pinwheels are done, allow to cool on the baking sheet for 5 min before transferring to a plate. Sprinkle with remaining parsley before serving