Gingerbread and Blue Cheese Pinwheels
Elevate your appetizer game with these Gingerbread and Blue Cheese Pinwheels, a bold and unexpected fusion of sweet and savory flavors perfect for holiday gatherings or elegant entertaining. This recipe uniquely combines spiced gingerbread dough, enriched with warm notes of molasses, cinnamon, and cloves, with a creamy, tangy blue cheese filling for a sophisticated twist on traditional pinwheels. The buttery, flaky layers of gingerbread perfectly complement the rich cream cheese and crumbly blue cheese mixture, creating a luxurious bite-size treat. Easy to make and baked to golden perfection, these pinwheels can be served warm or at room temperature, with the optional garnish of fresh chives adding a burst of color and freshness. Whether relished as a party appetizer or a unique addition to your snack platter, these savory-sweet pinwheels are sure to impress.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 100 g Unsalted butter
- 75 g Brown sugar
- 60 ml Molasses
- 2 tsp Ground ginger
- 1 tsp Ground cinnamon
- 0.5 tsp Ground cloves
- 1 tsp Baking soda
- 0.5 tsp Salt
- 150 g Blue cheese
- 100 g Cream cheese
- 1 tbsp Fresh chives (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt.
In a separate large bowl, cream the unsalted butter and brown sugar together using a hand mixer until light and fluffy. Add the molasses and blend until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for 20 minutes.
While the dough chills, prepare the blue cheese filling. In a medium bowl, use a fork to mash the blue cheese and cream cheese together until well combined and smooth.
After the dough has chilled, roll it out on a floured surface into a rectangle about 0.5 cm (1/4 inch) thick.
Spread the blue cheese mixture evenly over the dough, leaving a small border along the edges to prevent filling from spilling out.
Carefully roll the dough up tightly into a log, starting from one of the longer edges. Wrap the log in plastic wrap and refrigerate for 15 minutes to firm it up for slicing.
Using a sharp knife, slice the log into 1 cm (1/2 inch) thick pinwheels and place them on the prepared baking sheet, spacing them about 2 cm apart.
Bake in the preheated oven for 12-15 minutes, or until the pinwheels are golden brown and cooked through.
Remove from the oven and let them cool slightly on the baking sheet before transferring to a wire rack.
Serve warm or at room temperature. Optionally, garnish with finely chopped fresh chives for added color and flavor.
Nutrition Facts
Calories |
257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 362 mg | 16% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 11.8 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 102 mg | 8% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 181 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
