I baked pinwheels for dinner - half were spinach, mint and cream cheese, half were cheese and tomato.
To make, I made the filling and then spread it on raw puff pastry. Then I rolled it up like a swiss roll and sliced them into 1cm wedges, placed them on a baking tray, and baked them until puffed up and cooked through.
I made the pinwheels in advance and they were light and flaky soon after baking but they had dried out a bit and become tougher by dinner time.
They were served with fusilli pasta, sliced cherry and wedges of orange. I let J gnaw on the edges for a bit, then I broke them up into smaller pieces. I'll be honest, I actually ate the tougher bits myself 🙈 (I'm still new to BLW and am wary of tougher textures. Particularly as baby J just shoves everything into his mouth without thinking).
He wolfed down everything he could and was even pretty good at picking up the slices of cherry.
I'll definitely try the pinwheels again - I froze the rest so I'll make sure I defrost and warm them up in the oven just before serving them so that they are nice and soft and fresh.
Alternatively you could freeze them before cooking them, and cook them straihgt from the freezer.
