Eggless Pinwheel Rolls


Serves: 4 people
Serving Suggestion: Serve Warm with any sauce OR Chutney

Tools:
1 Medium Bowl for Mixing Ingredients.
1 Flat Baking Tray
Parchment Paper OR Aluminum Foil lightly buttered. (Lining the baking tray)

Ingredients:
1 Puff Pasty Sheet (Available in Store’s frozen section- Mine has 2 large puff pastry sheets)

For Filling
2 Walnuts – Crushed
5 Green Chilies – Deseeded & Chopped – Can Skip for the non-spicy version
½ Cup Red Bell Pepper – Chopped – If not available, use any colored bell pepper(Indian Name: Capsicum)
¼ Cup Boiled Potatoes –
 Chopped 
¼ Cup Green Onions Leaves – Chopped 
¼ Cup Cream Cheese – Room Temperature (OR you can use any lightly salted cheese spread)
1 Tbsp Lemon Juice
Salt – As Per Taste

Method:
Prep Work: Preheat the oven to 400F(205C)
Prep Work: Line baking tray with parchment paper of aluminum foil.
Prep Work:  Thaw pastry sheet for 40 minutes – as per instructions on the box.

  1. In a medium bowl mix all the filling ingredients together.
  2. Cut each pastry sheet into two, lengthwise.
  3. Spread the mixture on the sheets, Roll the pastry sheet lengthwise.
  4. Cut it into bite size rolls and Arrange on the baking sheet.
  5. Bake for 15-18 minutes until they turn golden brown. (Keep an eye as these tend to burn very quickly)
  6. Remove from oven and let sit for 5 minutes, then serve warm.

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