Wednesday, 8 March 2017


Pinwheels have increasingly become one of Imogen's favourite foods. They're just so easy for us to make and are great for a tasty treat or to put with her dinner. They're great for finger food and Baby Led Weaning, and for those starting too, it's an easy food to hold. I wanted to share with  you a couple of the different ways we experiment to make sweet and savoury pinwheels!

I first found out about pinwheels when I was on Pinterest while I was pregnant and didn't see the hype in them until I spotted a post on Friendly First Foods when we were about to begin our weaning journey. I looked up simple recipes and ways to make pinwheels and just played around with ingredients to suit Imogen's taste.

The first pinwheel I tried was a tomato and cheese one just to see how Imogen would fair out with pastry. It was safe to say she loved them, when she left no crumbs on the plate. So here are 4 different pinwheels.

For all the pinwheels I use ready to roll pastry, it just saves time and well, we all know how time consuming babies are else I'd love to make my own!

Cheese and Tomato. 
Tomato puree
Handful of grated cheddar cheese
Dried Oregano.
Ready to roll pastry

Broccoli and Cheese. 
Broccoli puree
Handful of grated cheddar cheese.
Ready to roll pastry

Spinach and Cheese. 
Handful of grated cheese.
Handful of baby spinach leaves cut in half.
Ready to roll pastry

Peanut butter. 

Peanut butter. (We use no peanut, peanut butter for Vegans).
Ready to roll pastry.

First pre-heat the oven to 190C.

Next roll out the pastry so it's around 1cm thick. Ready to roll pastry is usually around this thickness so there's no rolling required!

Then put on your first layer of filling. Whether it be tomato puree, brocolli, cheese or penut butter. Make sure there is enough to cover the area and spread evenly.

Next for your other layer if there is one and any flavourings you would like to add. In this case it's Cheese and oregano for one pinwheel and spinach for the spinach and cheese ones!

Next you roll up the pastry tight on itself so it looks like a mini roll. Next cut into 1cm thick peices and lay flat onto a baking tray. Don't worry about it looking too messy or not the perfect shape, it'll alter in the oven anyway! 

Bake for around 15 minutes until the pastry is a lovely golden brown colour, a few shades later than the ones I'm about to show you. Unfortunately in my demonstration I had a baby who had a 'poon-ami' and well, the pinwheels got a little bit over done but still tasty to eat! 

There you have it, you can store them in the fridge or freezer but there's plenty for everyone. We don't eat cheese in our house else we would be gobbling them up. You can try them with different puree's to use up so there's lots of added veggies in there too! The list is endless of the ingredients that you can use. I would just advise that if you're using a puree that you've frozen for a couple of months, to eat them and not to refreeze. If you're making it fresh then by all means do it! 

Have you tried pinwheels? What flavours did you use?

Until next time! 


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