Caramelized onions are coated in warm Indian spices and rolled in vegan puff pastry dough into pinwheels for the perfect baked appetizer to bring to parties!
Inspiration
These caramelized onion puff pastry pinwheels pay homage to my childhood favorite snacks called puffs, which can be filled with anything from potatoes and peas (like samosas) to caramelized onions.
My only complaint about the puffs was that there was far too little filling. So in my version of the dish, I create a pinwheel shape, not only for its undeniably hypnotizing structure, but also to ensure that there is plenty of filling in each and every bite. Using store-bought puff pastry sheets, these pinwheels are the easiest appetizer to feed a crowd or to serve at your next chai (tea) party.
Why does this recipe work?
- The caramelized onions add a sweetness to the puff pastry swirls; the Indian spices like turmeric, coriander, and cumin add an earthy flavor; and Kashmiri chili powder balances the sweetness with spice.
- The pinwheel shape of the puffs ensures that there is a high ratio of filling to puff pastry.
- Most store-bought puff pastry sheets are vegan and using them reduces the time it takes to make these appetizers, meaning they're so easy to make.
Ingredients and substitutions
- Puff pastry sheet
- Yellow onion - White onion also works here
- Turmeric
- Cumin powder
- Coriander powder
- Kashmiri chili powder - If you need to substitute another chili powder, use ½ the amount, because Kashmiri chili powder is milder than other varieties.
- Oil
- Fine sea salt
- Sugar
Tips for caramelizing onions
- Rely on how your onions look rather than the timing of the recipe. Look for the onions to be be a light golden brown. The onions will continue to caramelize in the oven.
- Be patient as the onions caramelize and soften. It should take about 8-10 minutes for the onions to get a light brown color, so be patient and you will be rewarded with flavor.
- Deglaze the pan with a tablespoon of water if the onions or spices start to stick to the pan.
Tips for making pinwheels
- Freeze the rolled up log before cutting to get clean cuts and spirals. If the log is too warm, it will be hard to cut the spirals.
- Cut the spirals closer to ¾ inch so they are easier to pick up. If the spirals are cut too thin, it can be hard for the onions to stay put without falling out of the puff.
- Place pinwheels into the oven when cold. The puff pastry works best if the puffs are placed into the oven when cold. This helps the pastry become flaky and puffy. If they become too warm, simply put the sliced pinwheels in the freezer for 5-10 minutes until they are firm to the touch.
- Space the pinwheels about 1 inch apart on the baking sheet as they will expand when baked.
- Bake pinwheels on the middle rack of the oven to ensure the onions don't burn.
Make ahead
Many of the steps in this recipe can be split among various days to reduce the overhead before a party. Here are some tips for making this ahead of time:
- Make onions ahead of time: Make caramelized onions 2-3 days before the party and store in the fridge.
- Freeze puff pastry log: Assemble the puff pastry log with the caramelized onion and tightly wrap and store in the freezer for up to 3 months. Simply thaw the puff pastry at room temperature until it is soft enough to slice but still firm enough to get clean cuts, and bake immediately.
Other appetizers you'll love
Indian Spiced Caramelized Onion Puff Pastry Pinwheels
Caramelized onions are coated in warm Indian spices and rolled in puff pastry dough into pinwheels for the perfect baked appetizer to bring to parties!
Product Reccs
Ingredients
- 1 puff pastry sheet
- 1 tablespoon vegetable oil
- 2 (400 g) yellow onions thinly sliced
- ½ teaspoon fine sea salt
- ¼ teaspoon turmeric
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 2 teaspoons Kashmiri chili powder or 1 teaspoon of regular chili powder
- ½ teaspoon sugar
Instructions
Prep Ingredients
- Thaw 1 puff pastry sheet sheet according to the instructions on the box.
- Thinly slice 2 (400 g) yellow onions
Caramelize Onions
- Add the 1 tablespoon vegetable oil to a large pan over medium heat until it heats and coats the pan.
- Add sliced onions and ½ teaspoon fine sea salt to the pan and stir until they are coated with oil and glisten.
- Stir onions every minute or so until they have reduced in size by half and start taking on a light brown color (the onions will continue to caramelize in the oven). This should take approximately 8-10 minutes, but remember to rely on how the onions look rather than strictly the time estimate!
- Turn down heat to medium-low. Add ¼ teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 2 teaspoons Kashmiri chili powder, and ½ teaspoon sugar. Sauté onions until they are coated in the spice mixture for 2-3 minutes. If the spices or the onions stick to the bottom of the pan, add 1 tablespoon of water at a time to the pan to deglaze or scrape down the bottom pan to ensure the spices don't burn at the bottom during the cooking time. Keep sautéing onions until they have a deep brown color from the spices and the raw smell of the spices is gone.
- Once onions are cooked, turn off the heat and let them cool. You can alternatively make and store the onions in the fridge for up to 3 days before you assemble the pinwheels.
Assemble Pinwheels
- Lay the puff pastry sheet with the longer side facing you. Evenly spread the caramelized onions across the sheet, leaving a 1 inch border on the far end.
- Lightly wet the 1 inch border with water so it helps seal the roll. Tightly roll the dough into a log. Then use your fingers to seal the seam of the dough and lay the log seam side down. Wrap the puff pastry log with plastic wrap and place in the freezer for ~1 hour. Chilling the puff pastry makes it easier to cut beautiful pinwheels and ensures that you get an extra flaky pastry.
- Using a serrated knife, cut the puff pastry log into 15 swirls that are roughly ¾ inch in thickness.
- Preheat your oven to 400°F and line a 10” x 15” baking sheet with parchment paper. Place your sliced swirls 1 inch apart on the lined parchment paper.
- Bake your puff pastry swirls on the middle rack of the oven for 20-25 minutes or until the puff pastry edges becomes golden brown (every oven has different settings so check in around 17 minutes to see how the swirls are doing). Allow the puff pastry to cool for ~5 minutes before digging in! Enjoy!
If you tried this recipe, please consider leaving a comment and star rating below! It makes my day and your feedback helps the blog immensely.
Notes and Tips
- You can freeze your rolled pinwheel log in the freezer months ahead of when you plan on baking it! Simply thaw the log slightly so it is still firm but you can cut through with a serrated knife and immediately pop the pinwheels in the oven to bake.
- Giving the cut pinwheels time in the freezer allows them to puff up and turn out extra flaky!
Nutrition
Calories: 61kcalCarbohydrates: 5gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 103mgPotassium: 37mgFiber: 1gSugar: 1gVitamin A: 81IUVitamin C: 1mgCalcium: 7mgIron: 0.4mg
Did you make this recipe?Tag @moonriceshri so I can see your amazing creation!
Eva
I’ve made this as an appetizer to bring to potlucks and it’s a hit every time!
Shri Repp
aww this makes me so happy to hear!
Holly
4 stars! Tasty but perhaps a higher cooking temperature- I like my puff pastry crispy!
Shri Repp
Thanks for the feedback Holly! I am re-testing the recipe right now - I'll look to make adjustments to address the feedbacl 🙂
Shilpa Murthy
I loved this recipe. Tried it out, super easy but tastes amazing!
Mike (UK)
We had Indian guests for Christmas dinner. Several were vegetarians. A friend made veg biryani and I made the Indian-style bruschetta, pinwheels and spinach dal (Keerai Paruppu). All recipes turned out great. Your recipes deserve more reviews and stars! I will post this review on each of the individual recipe pages.
Courtney
Amazing! Had them for an appetizer on Thanksgiving! Will definitely make again!