Prepare to embark on a culinary adventure that will transport your taste buds straight to the heart of Australia! These Vegemite and Cheese Pinwheels are not just a snack – they're a flavor explosion that combines the iconic, bold taste of Vegemite with melty, gooey cheese, all wrapped in a perfectly golden, flaky puff pastry. Whether you're an adventurous foodie or someone looking to impress with a unique appetizer, these pinwheels are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Australian
Serves: 12 pinwheels
Ingredients
- 1 sheet puff pastry, thawed
- 1/4 cup Vegemite
- 1 cup shredded cheese (cheddar or your choice)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Remove the puff pastry sheet from the refrigerator and let it sit at room temperature for 5 minutes to become more pliable and easier to work with.
- Carefully unfold the puff pastry sheet onto a clean, lightly floured work surface to prevent sticking.
- Using a spatula or the back of a spoon, spread the Vegemite evenly across the entire surface of the puff pastry, leaving a small 1-cm border around the edges to prevent overflow during rolling.
- Sprinkle the shredded cheese uniformly over the Vegemite-covered pastry, ensuring even distribution for consistent flavor in each pinwheel.
- Starting from the long edge, carefully roll the pastry tightly into a log, making sure the filling stays compact and the roll is even.
- Using a sharp knife, slice the log into 12 equal pinwheel pieces, each approximately 2-3 cm thick.
- Place the pinwheels cut-side up on the prepared baking sheet, spacing them about 2 cm apart to allow room for expansion.
- Gently brush the top of each pinwheel with beaten egg, which will create a golden, glossy finish when baked.
- Bake in the preheated oven for 18-20 minutes, or until the pastry is puffed and turned a beautiful golden brown color.
- Remove from the oven and let the pinwheels cool on the baking sheet for 5 minutes to set their shape and allow the cheese to stabilize.
- Transfer to a wire rack or serving plate, and serve warm for the best taste and texture.
Tips
- Temperature Matters: Ensure your puff pastry is slightly thawed but still cool for the best rolling and cutting results.
- Spread Evenly: When applying Vegemite, use a spatula or back of a spoon to create a consistent layer that covers the entire pastry.
- Cheese Selection: While cheddar works great, experiment with different cheeses like tasty cheese or a sharp Australian cheese for extra flavor.
- Sharp Knife Technique: Use a very sharp knife and make a clean, swift motion when slicing to keep your pinwheels neat and tidy.
- Egg Wash Secret: Don't skip the egg wash – it's the key to achieving that stunning golden-brown, glossy finish.
- Cooling is Crucial: Let the pinwheels rest for a few minutes after baking to allow the cheese to set and prevent burning your mouth.
- Serve Warm: These pinwheels are best enjoyed fresh out of the oven when the pastry is crisp and the cheese is melty.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 4g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 25mg
