Rosemary, Parmesan and Paprika Pinwheels

Rosemary, Parmesan and Paprika Pinwheels

There are loads of variations for this; thyme and cheddar is just one. They make the chalet smell delicious so are quite good at drawing people out of their bedrooms and into the living area and they HAVE to be eaten hot.

Rosemary, Parmesan and Paprika Pinwheels

Ingredients Makes 25 Pinwheels

  • 250g puff pastry
  • 1 small egg lightly beaten with a splash of milk
  • 50g freshly grated Parmesan
  • 2 tbsp freshly chopped rosemary
  • 1 tsp paprika
  • Salt & pepper


  1. Heat the oven to 180°C
  2. Roll out the puff pastry into a rectangle about 25cm by 35cm and place on floured work surface or a chopping board large enough to accommodate it. Trim off all the edges so it's a nice neat rectangle
  3. Brush the egg-wash all over the rectangle with a pastry brush
  4. Sprinkle the Parmesan cheese, rosemary, paprika and salt and pepper all over the rectangle, apart from one top, long edge
  5. Push the mixture gently into the pastry with palm of your hands
  6. With a sharp knife, cut strips, about 5 cm wide up the short edge of the rectangle
  7. Roll up each strip, towards the bare edge, like a hosepipe and then squash onto the edge, turn it over in your hand and squash the pinwheel the other way a little, flattening out the wheel like a disc. Repeat for the other strips
  8. Place on a non-stick baking tray and brush again with the egg wash and sprinkle over any of the cheese and rosemary that has fallen away.
  9. Bake for 15-20 minutes until puffed up and golden
  10. Transfer to a serving plate and serve warm

Delicious Mountain Cookbook

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