Pinwheels…round 2! Recently, I shared a recipe for pica pužići/pizza pinwheels and they were a hit. In fact, quite a few of my followers have reached out since then and told me how much they’ve enjoyed them. My husband loves them so much that I’ve made them 4 times since I’ve posted the recipe, mostly for guests and to add to cheese boards. They were the first to go and received rave reviews…even from a 4-year-old! The adults weren’t complaining either. But right alongside them, I also included this 2nd version, my personal favorite, a feta cheese and green onion flavor.
The recipe for this dough is identical to the pizza version, the only difference is the delicious creamy filling inside. I’ve mentioned previously that I’m not much of a meat fan, often choosing a cheesy version of any pastry. This is no exception, and the flavor fusion of creamy cheese and green onion is so divine. Don’t like green onion? How about a roasted pepper and feta version? Hmm… I may be onto something… a whole selection in fact, of these pinwheels. Think about how awesome a basket of these guys would be on a buffet table!
Soft, savory, with fresh but light oniony flavor, these pinwheels compliment any mezze platter beautifully. But don’t stop at these 2 flavor profiles, totally adjust to your tastes and let me know what you enjoy, maybe I’ll try them too!
Ok, now I have to try that roasted pepper version now…. 🙂
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Pužići sa Sirom & Mladim Lukom/Feta & Green Onion Pinwheels
Cuisine: Balkan, Serbian8
servings30
minutes40
minutesA great addition to any mezze platter, enjoyed by those of all ages.
Ingredients
- Dough
1 tablespoon (8.5 g) active dry yeast
2 cups (500 ml) milk, warm
4 large eggs
1 tablespoon (12 g) sugar
1 tablespoon (17 g) salt
1 1/3 cup (300 ml) oil
8 cups (1 kg) flour + more for dusting work surface
- Filling
3 cups (450g) crumbled feta cheese
1 egg
4-5 green onions (chopped into small pieces)
1-2 tablespoons (15-30g) cream cheese (or even kajmak)
- Additionally
1 egg yolk
Sesame seeds
Directions
- Line your baking sheet with parchment paper and set it aside. Line multiple sheets if necessary.
- In a large mug pour in the warm milk and add in the yeast and sugar. Stir, cover with plastic wrap, and set aside until the yeast has proofed (gotten nice and foamy). This takes about 10 minutes.
- While the yeast is proofing, in a large mixing bowl, beat the eggs and add in all of the oil. Whisk the eggs and oil together until all one color and thick. When the yeast has proofed, add it to the eggs as well as the salt. Stir to combine.
- Add the flour to the wet ingredients, stirring with a wooden spoon. When the dough begins to thicken, remove the wooden spoon and begin to knead with your hands. Continue to add flour until the dough no longer sticks to the sides of the bowl and is compact.
- Once the dough is nice and compact, cover the bowl with plastic wrap and set it aside in a warm place to rise for around 30 minutes, or until almost double in size.
- When the dough has risen, transfer it to a floured surface and roll it out into a rectangle, making sure the dough is evenly rolled out. You will need a large work surface for this step.
- Combine the filling ingredients into a bowl and stir to combine. Once the dough has been rolled out, spread the filling across the entire surface of the dough.
- Starting at the wide end closest to you, begin rolling the dough into a log, ensuring the meat and cheese do not slide off of the dough.
- Roll the dough into a semi-tight log. Next using a sharp knife, slice the log into equal slices (about 1-1.5 inches thick).
- Place your slices onto a parchment paper-lined baking tray and cover. Allow to rise while you preheat your oven.
- At this point, begin preheating your oven at 350 F/175 C.
- Once the dough has risen slightly, brush each slice lightly with the beaten egg yolks and sprinkle sesame over the top. Bake for 25-35 minutes until golden brown.
- Serve warm or room temperature.
