- Grab a jar of pre-roasted capsicum from the shops — it works perfectly and saves you a step.
- Any leftovers can double as a dip for crackers or veggies, or be spread onto sandwiches and wraps.
- Popping your roll into the fridge before slicing helps it firm up, making cleaner, neater pinwheels.
- The pinwheel roll can be made and chilled up to a day ahead — simply slice and bake when you're ready.
- When placing your pinwheels on the tray, leave a little room between each one to let them puff up and crisp evenly.
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- 3 red capsicums, roasted and peeled
- 2 garlic cloves, peeled and crushed
- ½ lemon, juiced
- ½ cup shelled fresh walnuts
- ½ cup fresh breadcrumbs
- ¼ cup sundried tomatoes
- 2 tablespoons olive oil
- 1½ tablespoons pomegranate molasses
- 1 tablespoon Aleppo pepper
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- Salt flakes, to season
- 3 sheets all-butter puff pastry
- 250g Bulgarian feta, crumbled
- 1 egg, beaten
- Preheat the oven to 200°C fan-forced (180°C conventional). Line two ovenproof trays with baking paper.
- For the muhammara, place the red capsicum, garlic, lemon juice, walnuts, breadcrumbs, sundried tomatoes, olive oil, pomegranate molasses, Aleppo pepper, cumin and smoked paprika into a food processor and blend until mostly smooth but slightly chunky (chunky is good). Once you have your desired consistency, scrape out the mixture into a bowl, season with salt flakes and set aside.
- Spread the muhammara evenly over each pastry sheet, leaving a 1cm pastry edge free from mixture (to allow the pinwheels to seal once rolled). Then, scatter the crumbled feta over the top of the muhammara.
- Roll each pastry sheet quite tight at the start, pushing with your palms until you finish rolling to the 1cm pastry edge and seal the pastry for each pinwheel. Place in the fridge for 30 minutes, to firm up before cutting.
- Once the roll is firm, remove from the fridge and place on your chopping board. Using a sharp knife, slice the roll into rounds, about 1 cm thick, and place on the baking trays, leaving a small gap between each pinwheel. Using a pastry brush, brush each pinwheel with beaten egg, then transfer to the preheated oven and cook for 18—20 minutes, or until golden.
- Remove from the oven, place on a wire rack to cool slightly, then transfer to a platter and enjoy while they're still warm.