Swedish Tomato and Feta Pinwheels

Based on my Kanelbulle recipe, these savory buns can be filled with a variety of fillings: raisins, nuts, cheese, herbs, or even pizza toppings. These salta bullar are made with less sugar, but are equally as tasty. Serve them as appetizers or alongside a meal.

Swedish Tomato and Feta Pinwheels

Today, I decided to try Feta and tomato pinwheels. The crumbly Feta cheese has a tangy flavor, which paired wonderfully with the herbs and tomato purée. For an extra boost of flavor, I even purchased Feta cheese with tomato and basil already added.

Swedish Tomato and Feta Pinwheels

Like the kanelbullar, I still baked the pinwheels in cupcake liners, but removed them prior to serving. It makes for an easy cleanup!

Classic Swedish Pinwheels
 
Author:
Ingredients
For the Dough:
  • ⅓ cup butter
  • 1 cup milk
  • 25 g fresh yeast (found in the refrigerated section)
  • 1 tbsp sugar
  • ½ tsp salt
  • 3 cups flour (plus or minus ½ cup)
  • 1 egg, beaten (to brush over the top before baking)
For the Mixed Nut and Raisin Filling:
  • 2 cups mixed nuts, finely ground
  • 6 tbsp raisins
  • ⅓ cup sugar
  • ¼ cup heavy cream
  • 2 tbsp butter, melted
For the Cheese Filling:
  • 7 oz cheese (feta)
  • 1 tsp fresh herbs, chopped
  • 1 tbsp tomato puree
Instructions
  1. Crumble the cube of yeast into a mixing bowl. Set aside. Heat the milk until it becomes about 98 degrees (body temperature). Pour a small amount of warm milk into the yeast and mix well. Add the milk slowly while whisking until it has become incorporated. Add the room temperature butter into the mixture and mix well.
  2. Using a dough hook and stand mixer, mix the salt and sugar into the yeast mixture. Mix well. Slowly add about 2 cups of flour to the mixture and stir on a slow setting. Add the remaining cup slowly, keeping in mind that you want the dough to still be tacky, but workable (plus or minus about a half cup). Some recipes suggest to keep adding flour until the dough releases from the sides of the bowl during mixing, but I think that's too much. I always stop before that happens, knowing that I can add more flour later if needed. Cover with a kitchen towel and let rise for 30 minutes.
  3. In the meantime make your filling. For the nut and raisin filling, mix the ingredients together well, stirring in the cream last. For the cheese filling, combine the ingredients. Set aside.
  4. After the dough has had time to rise, pour it out onto a floured surface. Roll the dough out into a large rectangle (around 8 x 20 in.). You want the long sides over twice as long as the short sides. Brush the filling over the entire rectangle and roll it up pretty tightly. You should have one long 20 in. roll. Cut the roll with a sharp serrated knife into slices about ⅔ in. thick and place into cupcake liners, cut side up. Cover and let rise for another 30 minutes.
  5. Preheat the oven to 450 degrees fahrenheit. Place the slices and cupcake liners into a muffin tin and brush with the beaten egg. This will give the rolls a beautiful golden color when baked. Bake for about 10 minutes or until golden brown. Place the baked rolls on a cooling rack while baking the second and third batches. Enjoy while warm.

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