How to Make Cheesy Pinwheels with Handmade Pastry

[@markvincentbauzon4849]

Probably the "laziest" croissant procedure i've ever seen in my life, & i'm looking forward to try this out myself soon. Thank you for this, chainbaker!

[@Jeepy2-LoveToBake]

Prepped the laminated dough before lunch and chilled for five hours before making the pinwheels. I used dried dill for the filling and skipped the caraway seeds. I cut 10 rolls, applying egg wash all over on five of them and the only on the sides of the other five - while the egg wash does help with the crust color, I wondered how the egg wash affected the flaky layers. I feel the pinwheels without the egg wash, while a bit light in color, were slightly crispier and flakier. These pinwheels were delicious - the combination of the Gouda, ham, mustard, dill and Parmesan were perfect with the flaky pinwheel. Photos have been posted (#383) Thanks for this recipe, Charlie - I now have "slabs of grated butter" in the freezer for the upcoming laminated dough recipes.

[@ChainBaker]

I agree. Less egg = more flaky. I do like the chewier texture for this particular pastry though 😊

[@Jeepy2-LoveToBake]

@@ChainBaker Yes, with the cheese and meat, the chewiness of the pastry "works" for this recipe.

[@haaa]

The way you work on your dough reminds the basics of paff pastry, croissant dough, if I am not mistaken. You go on spreading and folding infinitely..😂. Thanks again, you giving me the chance to practice on this easy made way of puff dough.

[@chiaram6183]

As always, looks delicious

[@knottybead4871]

These look so good. I made another recipe of yours like this, and really struggled with grating the butter. I think because my kitchen was so warm. I would love to try this recipe, so I will have to find an easier way to grate the butter.

[@marjamerryflower]

Charlie's "ou" was impeccable though 😊

[@Paul-s7y4t]

Making me hungry!!! I do something very similar with chourico (as we say here) and St. Jorge Cheese. Yum Nummy!

[@fidahkhan5866]

This is such a great recipe, I just grabbed all the ingredients from my fridge in stead of having to look for crazy stuff at the grocery store. Can’t wait to try it! Much love from Florida!

[@antheeamorgan]

Omagosh, this video could not have come at a better moment, as I am planning to take some pastries for the office day next week. I was actually planning some cinnamon sugar twisties and some ham and cheese swiss brioches But I was not very sure for the filling for the savory ones. But this sounds perfect !

[@billsimpson2392]

They remind me of a savory Cinnamon roll Charlie. Only with a lot more folding/ chilling. 👍👍🦘🦘🙏🙏

[@gossarli3447]

Not fair. Yu created some work for me again. They look very yummy. i have to have them tomorrow for breakfast.

[@awaywegrow6114]

Hi, these look absolutely delicious! 😋 I hope to make a batch soon. I have a couple of questions please - In step 1, you combine the water, yeast, salt and butter. I've always understand that salt and yeast should never be directly combined, because the salt can 'kill' the yeast and the bread won't rise? Yet, your pinwheels were fine. Was this because of the addition of water? Also, can these pinwheels be baked, cooled and then frozen? Many thanks and best wishes 🥨

[@ChainBaker]

This video will answer question 1 kzbin.info/www/bejne/m6ucZoejiLB6ZpYsi=BQKV6bdcm_Vq2vHt You could definitely freeze them. And then reheat them in the oven for a few minutes for an instant snack :) i would proof them fully and then freeze them. That way they could be freshly baked right from the freezer.

[@awaywegrow6114]

​@@ChainBakerI appreciate your reply 👍🏼 The yeast+salt issue has finally lost its mystery, thanks to your explanation & experiments 🧪🍞😄 Grateful thanks 🙏🏼☺️

[@SebasVLopez-lx2ix]

Huh, I always saw croissant (or "pan queso" how we call it commonly in my country) it was something really time consuming and complicated to do, but this recipe really inspired me to give it a try. Meanwhile I'll keep trying to master the loaf pan bread with my sourdough ehehe

[@jsccs1]

Saw your cheesy naan video earlier tonight, now this. My friend, you singlehandely undermining my resolve to diet.

[@ChainBaker]

Sorry!😄

[@oliverkj13]

Hello, ChainBaker. I love your breads. Can you make a bread recipe using only barley flour?

[@ChainBaker]

I never knew that was even possible. I might try it someday.

[@kattykakes8135]

I’ve never made anything like this but am game to try this! Lovely and yummy! Good job 👏💕🥳

[@yt_danko]

Looks fantastic, but is it possible to make it without butter? Maybe by oiling the dough layers with vegetable oil?

[@ChainBaker]

It must be a solid fat. Perhaps you could try and use a plant based block.

[@nitailevi8001]

Making this today. Dough is ready. Baking in a couple of hours, but it's for dinner maybe ten hours later. Better to let it sit or put it in a container? I've never made something like this before, but with breads there's always a balance so they don't become too dry or too soggy.

[@ChainBaker]

Put it in the fridge and bake it later.

[@nitailevi8001]

@ChainBaker Thanks but I can't, taking to a place without an oven. This is the latest I can bake it. I'll hope for the best...

[@ChainBaker]

@nitailevi8001 then bake them and store them at room temperature. They'll be fine

[@Jeepy2-LoveToBake]

YAY - Laminated dough and wouldn't you know it - I just happened to have two "slabs of grated butter" in the freezer, just begging to be used in laminated dough. This recipe sounds lovely and I still have gouda and ham from yesterday's bake (Cheesy Stuffed Sesame Flatbread "members access" video) - Hmm, what shall I make today?? Charlie is now at 233K subscribers - Let's keep spreading the word about his YT channel and get him to 250K subscribers by the end of the year. Please continue to share your bakes with family, friends and colleagues and share photos and your baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) - don't forget to ask your followers to subscribe to his channel. He teaches us "all things baking" with his fantastic videos: sweet bakes, principles of baking, Baking World Tour (this one has many of interesting bakes/entrees - the empanada, khachapuri and chapati recipes are fantastic), bread-making techniques, seasonal bakes (especially his series of ever so wonderful holiday bakes - anxiously awaiting these recipes) and his always "fun to watch" year-end time-lapse compilation video - I can hardly wait for this year's video! Go "Team ChainBaker" 📣📣

[@nitailevi8001]

I'll try to make this for a friend's birthday this weekend, but a vegan version. Do you think it could work with a wetter filling? For example pesto and cheese (specifically store bought pesto which is oilier than my home made pesto... which I won't be able to make this time).

[@ChainBaker]

It won't work very well with a wet filling. A thick omato sauce and cheese may work better.

[@jjudy5869]

Can you drain off the excess oil that is setting on top of the container of pesto to make it drier?

[@nitailevi8001]

Considered that, not sure it would work​, but might give it a try anyway. I thought of straining it but I think the pesto itself is too liquidy to really separate from the oil. Might go with just cheese and olives or something like that instead. @@jjudy5869

[@Jeepy2-LoveToBake]

Perhaps strain the pesto in a cheesecloth lined sieve - if it is too thick/dry, add some of the strained oil/liquid to make a spreadable thick paste

[@nitailevi8001]

@@ChainBaker OK I think instead I'll try cream cheese as a base/sauce (it's vegan but very similar to Philadelphia cream cheese).

[@david.kirmayer]

Wow, it looks so simple when a true pro shows you how to do even most difficult stuff :) but will surely try this one over next weekend. pro or not, I will enjoy the process, and then might even eventually enjoy the pastries too :))

[@Jeepy2-LoveToBake]

I’m not a pro, just your average home baker. I’ve learned everything about making dough/bread from Charlie since I found his channel/website in July 2021. His detailed instructional videos have immensely increased my baking skills (and the amount of baking equipment and my yeast and flour purchases - haha).

[@marjamerryflower]

@@Jeepy2-LoveToBake especially the yeast part applies to me. Got 1000 grams of fresh yeast from a friend. Freezer full of yeast coated in flour. It works!

[@Jeepy2-LoveToBake]

@@marjamerryflower I haven't used fresh yeast but do use lots of instant dry yeast - when I bake Charlie's recipes, I bake "multiple batches" so I can share with family and/or at the office.

[@marjamerryflower]

@Jeepy2-LoveToBake Fantastic!

[@Marvadone]

G is difficult to pronounce in Dutch for a foreigner. The recipe is great, I love savory breads❤

[@jovada]

Well actually, combine the Netherlands and Flanders and you get about a million ways to pronounce a G 😅

[@Marvadone]

Yess, you are right, there are many more ways indeed!

[@Jeepy2-LoveToBake]

Another laminated dough recipe - yay!!! Printing the recipe now.... thankfully I have at least 6 lbs of butter in the fridge....

[@ChainBaker]

We'll be using a lot of butter for the remainder of the year 😅

[@Jeepy2-LoveToBake]

@@ChainBaker I will "stock up" early! 😉

[@norton750cc]

Pastry is the cooked product. Paste is the bit that goes into the oven to become pastry. AKA dough.

[@ChainBaker]

Yeah I guess in the case of the yeast leavened version that is right.

[@rodconner9079]

: ) Be Safe