Hey there I’m back again with a firm favourite in our house. I’m going to be showing you our baby led weaning pinwheel recipes. Since my daughter started weaning over two years ago now these have become amazing and quick and simple to make. The best thing about making pinwheels is that the possibilities are endless and you can just about make anything with them. As I said I started making these when my daughter first BLW’d and now she’s about to turn 3 and loves to help and make them and scoff them!
To explain what pinwheels are, apart from the obvious, ha! Pinwheels are swirls of pastry with filling inside them. I’ve seen people get creative and use tortilla wraps, but I prefer pastry as it’s a different texture but also it’s not something we indulge in our household as much. When making pinwheels it’s best to use a sauce base whether that be tomato, barbecue or even using up puree’s you might have. I liked using puree’s that I made just in case she didn’t take to baby led weaning. Also a great way to get extra vegetables in if they’re a bit fussier about texture.
I’ve made a whole different range of pinwheels from just jam as a treat, broccoli and cheese, a ‘pizza’ filling with cheese tomato and onion. Honest anything you’d like can go in there. If you are putting in a vegetable make sure it’s cooked through first and is flat as they’re not in the oven for long and it makes it easier to roll!
Today I will be showing you 4 different but simple recipes for pinwheels. I’ve created them like this just to have a few different flavours to try and also its a good way to use up bits of food in the house!
What you will need
Pre-rolled ready puff pastry. (If you are buying a block, roll it out into a rectangle and making sure it’s around 0.5cm in thickness).
For the fillings of each recipe:
- Cut up peices of ham
- Grated cheese
- Tomato puree
- Any of your favourite herbs
- Spinach for added texture!
Broccoli and cheese.
- Cooked soft broccoli (any puree is perfect to use for this as well!)
- Grated cheese
Banana and cinnamon
- Thinly sliced banana peices
- A dash of cinnamon (or more to your taste)
Peanut butter and jam.
- Peanut butter of your choice (please make sure your child isn’t allergic before hand)
- A few tablespoons of jam. Raspberry is our favourite.
Before you start making, pre heat your oven to 180 degrees.
First roll out your pastry so it’s flat and is in a rectangle. Make sure the longer edge is along the bottom ready for you to roll up. Else you might end up with raw pastry in the middle!
Next prepare your base. As you can see I have split mine in to four to show you all the recipes at once. So, if you are making the ‘pizza’ pinwheel then lay out your tomato puree and herbs and onions.
If it’s the cheese and broccoli, as mine was cooked broccoli and not puree I put the cheese on first.
Now if you’re making the banana and cinnamon, make sure all the banana peices are flat.
Lastly if its peanut butter and jam, spread your peanut butter first!
Next is layering. So add the rest of your fillings on top! Just make sure they are spread evenly and as flat as possible so it’s easier to roll on the next part!
Time to roll.
So next it’s time to roll! Take your time and try and roll it as tight as possible without squishing it. The better the roll the easier to chop and less time spent salvaging your food! Once it’s rolled I always put mine back in the fridge to cool for 5-10 minutes. This way it makes it just a little bit studier to cut through.
Next when ready slice into small rolls that are about 2cm thick. I’ve found that doing it at this size means they cook properly but also less likely to burn. They might wiggle a little bit but dont be alarmed you can neaten them up a little plus they will spread out on the baking tray. Make sure you leave enough room in between else they will stick together. That’s why you can see below they’re placed alternatively on the baking tray to allow room.
Finally put them into the oven for around 20 minutes. Depending on how you’ve cut them will depend on their cooking time. Just keep a check on them from about 15 minutes in to be on the safe side. You can store these in the fridge I say for up to 3 days. They’re great as part of baby led weaning but also as snacks for toddlers or part of a meal.
And there you have it! If you have any questions feel free to comment below and I’ll help you or if you want to grab my attention quickly then I am @lisacowan_ over on twitter!