Za’atar + cheese. Two things I can’t resist regardless of my recent pregnancy cravings for all things Middle Eastern. Alongside our crispy, flavorful Za’atar Smashed Potatoes I baked these easy Za’atar Ricotta Puff Pastry Pinwheels. They’re perfect as an appetizer or as a side dish for your next Middle Eastern feast.
Homemade dough and I don’t always get along, so I kept things simple with a ready made frozen puff pastry dough. Defrost, roll, and ta-da! You’re ready.
Simply brush your rolled out puff pastry dough with a thin layer of olive oil, then shower the base with a heaping tablespoon of za’atar. Make sure your ricotta cheese is nice and smooth (you may need to mix it a bit with a fork) then scoop creamy spoonfuls on top of the za’atar puff pastry base. Spread out the cheese as carefully as you can, ensuring you have about 1 inch of unexposed puff pastry on one of the long ends of the dough.
After your cheese layer is evenly distributed, sprinkle it with a generous layer of salt and pepper before adding even more za’atar.
Roll the puff pastry (oh so carefully) starting from the long edge closest to you and making your way to the uncovered end furthest away. You want the roll to be as tight as possible without crushing all of your herby, cheesy filling.
With a serrated knife, cut the roll into about 20 evenly sized rounds. Again, be extra careful and try not to squish your entire puff pastry roll down too much.
Once you have each of the rounds ready, spread them out on a parchment paper lined baking sheet. You may want to gently flatten each round so it’s nice and flat before giving it a light egg wash coating. Pop these pinwheels in the oven and in 10-15 minutes they’ll be golden brown, warm, and ready for serving.
- 1 frozen puff pastry dough, defrosted
- olive oil
- 2 tbsp za'atar
- 250 g ricotta
- 1 egg
- 1 tbsp water
- Preheat oven according to puff pastry instructions (or 425 F/218C)
- Cover baking sheet with parchment paper
- Roll out puff pastry dough into a large rectangle
- Brush with a thin layer of olive oil
- Evenly sprinkle 1 tbsp of za'atar over olive oil
- Mix ricotta with a fork until smooth
- Spread ricotta over puff pastry sheet, leaving 1 inch of uncovered puff pastry on the long edge of the dough, furthest away from you
- Season with salt and pepper and remaining za'atar
- Roll puff pastry dough starting with long edge closest to you
- With a serrated knife, cut 20 even rounds
- Lay each round on the lined baking sheet
- Carefully flatten rounds if needed
- Mix egg and water and brush egg wash lightly over each pinwheel round
- Bake for 15 min or until golden brown
- Serve warm