Gochujang and Cheddar Pinwheels
By Camila ChaparroPublished on January 27, 2022
Time
40 minutes, plus 1 hour chilling
Yield
Serves 6 to 8 (Makes 18 pinwheels)
Ingredients
Before You Begin
They're so good that one bite will confirm that you'll return to this combination again and again. Be sure to use gochujang paste, which comes in a tub, instead of gochujang sauce, which comes in a bottle and has a different consistency. Convenient store-bought puff pastry works wonderfully for these quick pinwheels.
Instructions
- Dust counter lightly with flour. Unfold puff pastry and roll into 10-inch square. Spread gochujang evenly over entire surface of pastry, leaving ½-inch border along top edge. Sprinkle evenly with cheddar, 2 tablespoons chives, and sesame seeds. Gently roll rolling pin over toppings to press into pastry.
- Starting at edge of pastry closest to you, roll into tight log and pinch seam to seal. Wrap in plastic wrap and refrigerate until firm, about 1 hour. (Rolled pastry log can be refrigerated for up to 2 days before slicing and baking.)
- Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper and set inside second rimmed baking sheet. Using sharp serrated or slicing knife, trim ends of log, then slice into ½-inch-thick rounds (you should have 18 rounds) and space them about 1 inch apart on prepared sheet.
- Brush pastries with egg wash and bake until golden brown and crispy, 14 to 16 minutes, rotating sheet halfway through baking. Transfer pinwheels to wire rack, sprinkle with remaining 1 tablespoon chives, and let cool for 5 minutes. Serve warm or at room temperature.
Time
40 minutes, plus 1 hour chillingYield
Serves 6 to 8 (Makes 18 pinwheels)Ingredients
Ingredients
Ingredients
Why This Recipe Works
But that magic combination of flavors also pairs well with less traditional ingredients, including cheese. While cheese has a shorter history in Korean cuisine than gochujang does, the combo does exist, including in one version of a popular street food called tteokbokki that features rice cakes in a spicy gochujang sauce topped with melted cheese. Taking a flavor cue from that, this easy and savory finger food pairs gochujang with sharp cheddar cheese, fresh chives, and sesame seeds to create a wildly delicious filling for puff pastry pinwheels. Sliced into thin rounds and baked, these two-bite swirls are crispy and cheesy and burst with umami, heat, nuttiness, and a touch of sweetness.
Before You Begin
They're so good that one bite will confirm that you'll return to this combination again and again. Be sure to use gochujang paste, which comes in a tub, instead of gochujang sauce, which comes in a bottle and has a different consistency. Convenient store-bought puff pastry works wonderfully for these quick pinwheels.
Instructions
- Dust counter lightly with flour. Unfold puff pastry and roll into 10-inch square. Spread gochujang evenly over entire surface of pastry, leaving ½-inch border along top edge. Sprinkle evenly with cheddar, 2 tablespoons chives, and sesame seeds. Gently roll rolling pin over toppings to press into pastry.
- Starting at edge of pastry closest to you, roll into tight log and pinch seam to seal. Wrap in plastic wrap and refrigerate until firm, about 1 hour. (Rolled pastry log can be refrigerated for up to 2 days before slicing and baking.)
- Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper and set inside second rimmed baking sheet. Using sharp serrated or slicing knife, trim ends of log, then slice into ½-inch-thick rounds (you should have 18 rounds) and space them about 1 inch apart on prepared sheet.
- Brush pastries with egg wash and bake until golden brown and crispy, 14 to 16 minutes, rotating sheet halfway through baking. Transfer pinwheels to wire rack, sprinkle with remaining 1 tablespoon chives, and let cool for 5 minutes. Serve warm or at room temperature.
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