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Tomato-Jam Pinwheels
Credit:
Justin Walker
Recipe Summary
prep: 30 mins
total: 6 hrs 10 mins
Yield: Makes 2 dozen
Ingredients
Ingredient Checklist
1 1/2 pounds cherry tomatoes, halved (4 cups)
1/4 cup packed light-brown sugar
3 tablespoons apple-cider vinegar
3 cloves garlic, smashed and peeled
1 teaspoon fresh thyme leaves
Kosher salt
1/2 cup finely grated Parmigiano-Reggiano
10 ounces frozen all-butter puff pastry, such as Dufour, thawed
Cook's Notes
If you want to bake smaller batches, start checking for doneness a few minutes earlier than called for below.
Gallery
Tomato-Jam Pinwheels
Credit:
Justin Walker
Recipe Summary
prep: 30 mins
total: 6 hrs 10 mins
Yield: Makes 2 dozen
Gallery
Tomato-Jam Pinwheels
Credit:
Justin Walker
Tomato-Jam Pinwheels
Credit:
Justin Walker
Tomato-Jam Pinwheels
Recipe Summary
prep: 30 mins
total: 6 hrs 10 mins
Yield: Makes 2 dozen
Recipe Summary
prep: 30 mins
total: 6 hrs 10 mins
Yield: Makes 2 dozen
prep: 30 mins
total: 6 hrs 10 mins
prep:
30 mins
total:
6 hrs 10 mins
Yield: Makes 2 dozen
Makes 2 dozen
Ingredients
Ingredients
- 1 1/2 pounds cherry tomatoes, halved (4 cups)
- 1/4 cup packed light-brown sugar
- 3 tablespoons apple-cider vinegar
- 3 cloves garlic, smashed and peeled
- 1 teaspoon fresh thyme leaves
- Kosher salt
- 1/2 cup finely grated Parmigiano-Reggiano
- 10 ounces frozen all-butter puff pastry, such as Dufour, thawed
Directions
Combine tomatoes, sugar, vinegar, garlic, thyme, and 1 1/2 teaspoons salt in a medium saucepan. Bring to a boil, stirring, then reduce heat to low and simmer, stirring occasionally, until mixture has thickened and little moisture remains, 45 to 50 minutes. Season with salt; let cool completely. (Filling can be refrigerated, covered, up to 1 week.)
Sprinkle cheese over a work surface in a 10-by-12-inch rectangle. Roll out pastry dough directly over cheese to same dimensions, pressing to adhere. Spread 1 cup filling over dough. Starting with a long side, roll into a tight log. Wrap in plastic and freeze until firm, at least 4 hours and up to 1 month.
Preheat oven to 375 degrees. Let dough stand at room temperature until sliceable, 20 minutes. Slice into 1/4-inch-thick rounds and arrange on a parchment-lined baking sheet. Bake, rotating pan once, until golden, 28 to 30 minutes. Flip pinwheels and bake 5 to 7 minutes more. Loosen with a metal spatula while still warm. Serve warm or room temperature.
Cook's Notes
If you want to bake smaller batches, start checking for doneness a few minutes earlier than called for below.
Cook’s Notes
If you want to bake smaller batches, start checking for doneness a few minutes earlier than called for below.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Tomato-Jam Pinwheels
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Tomato-Jam Pinwheels
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
