Paneer was accidentally invented in 16th century Bengal when lemon juice curdled buffalo milk during monsoon transport delays.
Chutney Whipped Paneer Pinwheels
Elevate your appetizer game with these delightful Chutney Whipped Paneer Pinwheels! With a creamy blend of tangy chutney and rich paneer wrapped in soft tortillas, these bites are not only easy to make but also packed with vibrant flavors. Perfect for impressing your guests at your next gathering, these pinwheels are sure to be the star of the show!
Prep
15
min
Cook
20
min
Serves
18
people
Level
beginner
📝 Ingredients
Serves 18🥛Dairy & Eggs(1)
- chutney-infused paneer (240 ml)
📦Other(2)
- imli chutney (240 ml)optional
- puff pastry
👨🍳 Instructions
- 1
Preheat the oven according to puff pastry package instructions.
- 2
Roll out the puff pastry and spread the chutney-infused paneer evenly on top.
- 3
Roll the pastry tightly to form a log and slice into pinwheels.
- 4
Place the pinwheels on a baking sheet and bake until golden brown.
- 5
Serve warm with imli chutney for dipping.
💡 Pro Tips
- ✓Chill your rolled puff pastry log for 15-20 minutes before slicing to prevent the filling from squeezing out, as cold butter layers maintain structure during cutting.technique15-20 minutes
- ✓Drain whipped paneer to 70-75% moisture content by pressing with paper towels for 10 minutes, preventing soggy pastry bottoms from excess liquid.ingredient70-75% moisture
- ✓Use a sharp serrated knife in a sawing motion to slice pinwheels, as pressing down with a straight blade compresses the delicate puff pastry layers.equipment
- ✓Space pinwheels 2 inches apart on the baking sheet because puff pastry expands 6-8 times its original height during baking.technique2 inches apart
- ✓Brush pinwheel tops with egg wash (1 egg + 1 tbsp cream) for golden color, as the proteins brown via Maillard reaction at puff pastry's typical 400°F baking temperature.technique400°F
Share this recipe
Prep
15
min
Cook
20
min
Serves
18
people
Level
beginner
Share this recipe
Paneer was accidentally invented in 16th century Bengal when lemon juice curdled buffalo milk during monsoon transport delays.
Chutney Whipped Paneer Pinwheels
Elevate your appetizer game with these delightful Chutney Whipped Paneer Pinwheels! With a creamy blend of tangy chutney and rich paneer wrapped in soft tortillas, these bites are not only easy to make but also packed with vibrant flavors. Perfect for impressing your guests at your next gathering, these pinwheels are sure to be the star of the show!
📝 Ingredients
Serves 18🥛Dairy & Eggs(1)
- chutney-infused paneer (240 ml)
📦Other(2)
- imli chutney (240 ml)optional
- puff pastry
👨🍳 Instructions
- 1
Preheat the oven according to puff pastry package instructions.
- 2
Roll out the puff pastry and spread the chutney-infused paneer evenly on top.
- 3
Roll the pastry tightly to form a log and slice into pinwheels.
- 4
Place the pinwheels on a baking sheet and bake until golden brown.
- 5
Serve warm with imli chutney for dipping.
💡 Pro Tips
- ✓Chill your rolled puff pastry log for 15-20 minutes before slicing to prevent the filling from squeezing out, as cold butter layers maintain structure during cutting.technique15-20 minutes
- ✓Drain whipped paneer to 70-75% moisture content by pressing with paper towels for 10 minutes, preventing soggy pastry bottoms from excess liquid.ingredient70-75% moisture
- ✓Use a sharp serrated knife in a sawing motion to slice pinwheels, as pressing down with a straight blade compresses the delicate puff pastry layers.equipment
- ✓Space pinwheels 2 inches apart on the baking sheet because puff pastry expands 6-8 times its original height during baking.technique2 inches apart
- ✓Brush pinwheel tops with egg wash (1 egg + 1 tbsp cream) for golden color, as the proteins brown via Maillard reaction at puff pastry's typical 400°F baking temperature.technique400°F