These leek pinwheels offer a playful, festive update on a classic Rosh Hashanah dish. Sweet and savory, they’re ideal for welcoming the new year with a tasty bite.
I truly set out to find every way to cook leeks so I wouldn’t have to eat them raw on Rosh Hashanah like I did growing up. I’ve made creamy leek dip, crispy leek fritters, and now these irresistible leek pinwheels. After trying so many preparations, I’ve discovered I actually enjoy leeks cooked—particularly when they’re caramelized and paired with flaky pastry.
These pinwheels are tasty served fresh from the oven or reheated uncovered. The recipe calls for baking at 350°F for 45 minutes. That lower, slower approach may seem unusual for puff pastry, but I’ve found it prevents the exterior from burning while allowing the interior to cook through. Baking gently produces evenly golden, crisp, and flaky pastries without scorched edges or raw centers.
For sautéing the leeks and onions I prefer a heavy-duty stainless-steel pan. It gives excellent browning and control, and avoids nonstick coatings that can wear off over time.
Leek Pinwheels
Ingredients
- 3 Tbsp oil
- 4 leeks, white and light-green parts only, diced
- 1 large onion, diced
- 4 garlic cloves, chopped
- ¼ cup white wine
- Salt and pepper, to taste
- 2 Tbsp silan or honey
- 2 puff pastry sheets
Instructions
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Heat the oil in a large frying pan over medium-low heat. Add the diced leeks, onion, and garlic and sauté for 25–30 minutes, stirring occasionally, until the mixture is golden and caramelized.
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Toward the end of cooking, add the white wine, salt, pepper, and silan or honey. Stir and cook briefly until the liquid has mostly evaporated and the flavors are concentrated. Remove from heat and let the mixture cool slightly.
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On a lightly floured surface, roll one puff pastry sheet into a large rectangle. Spread half of the leek mixture evenly over the dough. Roll the sheet tightly, jelly-roll style, then slice into 1-inch rounds. Place the slices swirl-side up on the prepared baking sheet. Repeat with the second pastry sheet and remaining filling.
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Bake for about 45 minutes, or until the pinwheels are puffed and golden. Let cool slightly before serving.
Recipe by Faigy Murray