Sweet Cheese Bourekas

Serve this easy Puff Pastry Quiche for brunch and breakfast! The puff pastry crust is light and crisp while the egg filling is sensationally fluffy and loaded with corn, shallots, cottage cheese, and roasted peppers.

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Savory potato filling, meticulously wrapped in pastry sheets and baked to the crispy golden perfection! Yes, these are the magical pinwheels, an exciting twist to our very own beloved Samosa! These crumbly, flaky, and irresistibly delicious Puff Pastry Samosa Pinwheels can be a great addition to your next office potluck, game party, weekend get-together, and festival celebration.

Or can simply be a quick evening snack to accompany your masala tea!

These tempting pinwheels are one of the most versatile appetizers that can match any occasion and complement your passion for offering lip-smacking snacks to your guests every time you have them over!

These easy-to-pick and munch-away delicacies are a smashing hit at a party or a potluck for their convenience and deliciousness.

These golden munchies with the savory filling and crispy puff make a beautiful sight, tempting your guests to drool over them completely!

And that is exactly what you wanted. Didn’t you?

But consider yourself warned, no one can stop at one as these Puff Pastry Samosa Pinwheels are very addictive, and your guests will come back for seconds or maybe thirds!

Flaky, fruity and fabulous, these STRAWBERRY TURNOVERS WITH PUFF PASTRY are sensational!

This recipe for homemade turnovers is a summertime favourite up here in cottage country. They’re also surprisingly easy to make and put a highly popular seasonal berry to good use. Before listing a few fun facts about this recipe, let’s all agree that our STRAWBERRY TURNOVERS WITH PUFF PASTRY are the next homemade baked good you just gotta make.

  • They’re made with sweet, succulent, freshly picked strawberries
  • The use of store-bought puff pastry makes the assembly super simple.
  • They look extremely appetizing as they puff up with a rich golden colour.
  • We add even more flavour by drizzling them with a strawberry glaze.

Now, if making turnovers is your thing, don’t forget to check out our EASY APPLE TURNOVERS. The method is similar, but they have a spiced apple filling that family and friends will just love.

A cheese danish is a sweet pastry typically filled with cheese and fruit. The cheese filling is usually made with cream cheese, ricotta, or cottage cheese, and the fruit filling can be any type of jam or preserves. Cheese danishes are often served for breakfast or as a dessert.

The majority of Jewish bakeries buy Danish dough on a regular basis. Baking stopped making pastries from scratch after the arrival of food in the 1940s and 1950s. Danish is a pastry-based dessert that is made with store-bought puff pastry and cream cheese, sugar, egg, vanilla, and lemon zest. This recipe is simple to make and can be used at any time, including Hanukkah, Christmas, and Easter. Preheat the package of frozen puff pastry to room temperature for 45 minutes. You can make slit about 3/4 inch from the center of the cream cheese filling, then cut all the way to the edge of the pastry with your knife. This recipe’s cheese Danish is made with frozen puff pastry sheets rather than homemade ones.

Pepperidge Farm, a popular and inexpensive brand, has long been a favorite, so this recipe was designed specifically for that brand. The baking time can be reduced to 30 to 35 minutes for a medium loaf. If you want to store it for a couple of days, put it in the fridge and let it cool for three days. When you’re looking for buttery, flaky pastry that puffs into layers of flaky pastry, you’re probably not going to need as much cream cheese filling. If you don’t have a 1 pound package, the recipe should be scaled back a little by trimming a few inches from one side.

This Danish’s flaky layers of laminated dough and a sweet, cheese filling on the center are ideal for drinking with hot coffee or tea. When combined with breakfast, it’s just as delicious as when it’s paired with a late-night snack.

What do you think cheese pastry tastes like? Danish, as a layering texture, tastes like a fluffy croissant stuffed with luscious, dense custard similar to cheesecake. On the outside, it’s flaky, buttery, and pillowy, but it’s also tangy and cheesy inside.

The texture of this semi-hard cheese is similar to that of traditional Swiss cheese, with a yellow rind and a characteristically strong taste. It is produced from cow’s milk and is known as Danish Port Salut. It was named after the Esrum Monastery in North Zealand, where cheese is still produced in accordance with a traditional recipe.

These sweet cheese bourekas feature a Slavic twist and are stuffed with sweet farmer’s cheese. Perfect served for breakfast or eaten as a midday snack!

Are you a fan of sweet and salty pastries? These sweet cheese bourekas are just that. Serve them with a hot cup of coffee or tea for either breakfast or dessert and watch your worries melt away.

Note: Traditional cheese bourekas are made with a combination of feta cheese, ricotta cheese, and kashkaval cheese. In our version, we take a shortcut and use 100% farmer’s cheese to simplify the process.

What are Bourekas?

Bourekas are Middle Eastern hand pies that originated in Israel and are eaten everywhere from Turkey to Tunisia. Typically, they are served for special occasions and celebrations. Depending on the season and region, they come with a myriad of different sweet and savory fillings. Here, find a breakdown of the flavor, texture, and time it takes to make our sweet cheese bourekas.

  • Flavor: The flavor of these bourekas is the perfect balance of salty farmer’s cheese and sweet sugar.
  • Texture: The texture of these bourekas features a sweet, creamy cheese filling encased with flakey puff pastry dough.
  • Time: From prep to table, these pastries take just under 25 minutes to make. So low maintenance and easy to put together!

Preparing Our Easy Cheese Bourekas

All you need to make these bourekas is 5 simple ingredients and a quick bake in the oven.

  • Make the Filling: In a mixing bowl, use a fork to combine the farmer’s cheese with the sugar and egg.
  • Divide the Dough: Using a rolling pin, flatten out the puff pastry sheets. Slice them into 8-9 even squares.
  • Assemble the Bourekas: Next, place a dollop of the sweet cheese mixture on one half of a puff pastry square. Fold over the opposite corner of the dough squares to form triangles.
  • Bake the Bourekas: Bake them at 350°F for 15 minutes or until golden brown. Enjoy!

Pro Tips for Making Cheese Bourekas

If you’re making bourekas for the first time, a couple of foolproof tips will help you nail our version of the popular Middle Eastern pastry.

  • Work quickly with the puff pastry. The longer the puff pastry sits out at room temperature, the more the butter will melt and cause the pastry to fall flat in the oven. Keep it in the freezer just until you’re ready to assemble the bourekas to ensure it stays nice and fluffy!
  • Don’t seal the outer open edge of the triangles. Unlike an empanada or other folded pastries, you don’t want to seal the edges of the bourekas too much. You want the cheese to peek out of the sides a bit!
  • Use a pastry brush for the egg wash. Make spreading on the egg wash that much easier by using a pastry brush! This will also ensure you don’t put too much on.

Different Fillings

If you are in the mood to experiment or just make a variety of different bourekas for a party platter, find some ideas to inspire you.

  • Eggplant & Farmer’s Cheese: Place a dollop of ikra (Slavic-style eggplant spread) on the puff pastry dough squares and top with parmesan cheese.
  • Berries & Cream: Use the same farmer’s cheese filling as the recipe indicates and add on a handful of fresh berries – blueberries, strawberries, & blackberries work best.

Storing Best Practices

Have some leftover cheese bourekas or would you like to batch cook some and freeze ’em for later? Find all you need to know here.

  • Storing: While bourekas are best fresh out of the oven, you can store them in plastic zipper bag or sealed container on the counter for 1-2 days. If you plan to keep them any longer, stick them in the fridge for up to a week.
  • Freezing: There are two ways you can freeze bourekas – you can freeze them fully-cooked or you can freeze the unbaked pastries. To do so, lay them in a single layer on baking sheets lined with parchment paper. Place them in the freezer uncovered for 1-2 hours and transfer them to a plastic bag or Tupperware for up to 1 month. To thaw, place the bourekas in the fridge until softened.

Reheating Tip: If you want to rewarm the bourekas, reheat them in the air fryer or conventional oven until crispy and melty. Should be no more than 3-5 minutes at 350°F!


Rolling out the puff pastry dough for bourekas makes it so your pastries aren’t way too doughy. However, this is all about preference. If you don’t mind a more pastry-forward boureka, feel free to leave the sheet of puff pastry dough as-is.

Can you use filo dough for bourekas?

Yes, you can substitute filo dough for puff pastry dough for bourekas. The texture will be much lighter and flakier, but still equally delicious!

Can you use cottage cheese for cheese bourekas?

It’s not a good idea to use cottage cheese for cheese bourekas. This is because cottage cheese tends to have a higher moisture content, making your pastries prone to coming out too soggy. If you have to use cottage cheese, strain out as much of the moisture as possible with a cheese cloth.

More Sweet Cheese Pastries

Sweet Cheese Bourekas

These sweet cheese bourekas are stuffed with a filling of Slavic farmer’s cheese, sugar, & eggs. You’ll love the combo of the crispy pastry & creamy filling!

  • In a medium bowl, combine the farmer’s cheese with the sugar and one egg.
  • In a small bowl, whisk the last egg and use it to brush the tops of the bourekas. Sprinkle on some sugar.
  • Bake them at 415°F for 15 minutes or until golden brown. Enjoy!

Amount Per Serving

% Daily Value*

Saturated Fat 3g

Trans Fat 0.003g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Vitamin A 40IU

* Percent Daily Values are based on a 2000 calorie diet.

About Author

Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.

Paneer Puff Pastry Turnovers with a flaky golden crust with spicy flavorful paneer filling. Perfect appetizer for a party that can be prepared ahead of time. So easy and delicious!

A flaky golden crust with spicy flavorful paneer filling. A perfect snack with tea – Paneer Puff Pastry Turnovers!  Who would not love a warm savory puff?

In many places in India, you get this at breakfast or snack shops. They used to be a favorite growing up. You get this similar puff pastry in the US, but most of the time it is with sweet filing.

These pastry puffs are perfect for a party, similar to paneer pakora and sabudana vada. I have been making these for a very long time and they are my go to appetizer when I have friends visiting. These can be easily prepared in advance and baked when needed.

You can make these puff pastries in the air fryer or in the oven. When I need to make these puff’s in bulk for a gathering, I use the oven. However when just preparing puffs for two, my Philips air fryer works best. I don’t have to heat the oven and the house for just two puffs. Let’s get cooking!

Preparing Paneer Filling for Puff Pastry

Before you start preparing the filling, get the puff pastry squares out of the freezer and let them thaw. You can use puff pastry squares or sheets, but I prefer squares as they are pre-cut to the size and saves me some effort.

For the filling, you need paneer. The paneer can be homemade or store bought. I made the paneer for this recipe in the instant pot, which I love for my everyday cooking. If you are not aware of it, check it out here.

Mash the paneer using a masher or with your gentle hands. You can also just cut them into small pieces. We will cook the paneer with onions, tomatoes and spices in a pan. I add more salt and red chili powder as it will not feel as spicy once filled in the puff pastry.

If you dont have puff pastry, use this filling to make paneer sandwiches or stuffed parathas or quesadilla’s.

If you love paneer, don’t forget to check out my 20 Best Paneer recipes.

Preparing Paneer Puff Pastry Turnovers in the Air Fryer or Oven

If using oven, set it to preheat to 450°F when you start preparing the puff pastries.

Spread the puff pastry squares on a baking tray. I spread them on my cutting board and then moved them to a baking tray lined with parchment paper.

Place the paneer filing at the center or closer to one edge of the puff pastry square.

Gently fold the square and pinch to the other side to make a triangle. All the edges should be closed. Use a fork to seal the edges well.

Beat the egg white and brush them on the top side of the stuffed puff pastry. Sprinkle some nigella seeds to get the perfect looking puff! Nigella seeds are optional. You could also use sesame seeds if you like.

Now, pop them in the oven or air fryer. For the oven, bake at 450°F for 10-12 minutes. For the air fryer, place two stuffed puff pastries into the air fryer basket. Bake at 390°F for 10-12 minutes. Flip them at about 7 min.

Don’t they look just so warm and welcoming.

Some people like to enjoy them with tomato ketchup, while others with mint chutney. All of them surely love a cup of warm tea or coffee with them.

I love the Maggi Hot and Spicy Tomato Ketchup with these puffs. If you like a spice kick, you can find this in your nearest indian grocery store.

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Air Fryer, Oven

  • to brush for a glaze
  • Nigella seeds (Kalonji)

For Paneer Filling

  • Paneer or Cottage cheese mashed or cubed (homemade or store bought)
  • Ghee or Oil
  • Cumin seeds (Jeera)
  • adjust to taste
  • Ground Turmeric (Haldi powder)
  • Cayenne or Red Chili powder adjust to taste

Prepare the Paneer Filling

  • Remove the frozen puff pastry sheets from the freezer and let them thaw while you prepare the filling.
  • Add the chopped tomatoes. Cook them for 3-4 minutes, until they form a thick mixture with the onions.
  • Add the salt, turmeric, red chili powder and garam masala. Mix well.
  • Add the paneer and mix with the onion tomato masala.  Cook for 3 minutes until the paneer becomes soft.
  • The paneer filling is ready.  You can also enjoy this as paneer bhurji or scramble along with roti or naan.

Prepare the Puff Pastry

  • If baking in oven, preheat oven to 400°F.
  • Spread the puff pastry squares on a parchment paper on a baking sheet. Place the paneer filling at the center of the puff pastry square. Make sure the paneer filling is at room temperature when filling in the puff pastry.
  • Gently fold it and pinch to the other side to make a triangle. All the edges should be closed. Use a fork to seal the edges well.
  • Beat the egg white. Brush the egg whites on the top side of the stuffed puff pastry. Sprinkle some nigella seeds to get the perfect looking puff!
  • If using an oven, bake for 12-15 minutes until the paneer puff’s are golden browned.
  • Remove the puff pastries from the oven/air fryer into a serving dish and let them cool for couple of minutes. Enjoy with a dip or chutney and a cup of hot tea.
  • For this recipe, you can just mash paneer or just cut it into small cubes.
  • If you like to skip egg, brush with melted butter or olive oil.
  • To prepare these ahead of time, stuff the puff pastries and freeze them. When ready to cook, take out of the freezer and let them thaw for some time (not completely to room temperature, we want the puff pastry to still be cool to get a flaky puffs). Brush with egg white and pop them in the oven.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

air fryer, paneer patties, savory puffs

If you like this recipe, you might also like Tandoori Paneer Naan Pizza, Cauliflower Tikka Bites and Taro Fries in the air fryer recipe.

What else can you put in a quiche?

This is a vegetarian quiche recipe but it’s fun to get creative with all kinds of add-ins in the filling, like meat, veggies, cheese, and herbs. Use these ideas to get started:

  • Pre-cooked meat: Bacon, diced ham, shredded chicken or turkey, or crumbled sausage.
  • Fresh vegetables and herbs: Diced spinach, kale, tomatoes, chives, scallions, dill, or parsley.
  • Cooked vegetables: Sauteed garlic, onions, shallots, broccoli, mushrooms, or asparagus.
  • Cheese: Shredded cheddar cheese, crumbled feta cheese or goat cheese, gouda, or gruyere.

What makes Puff Pastry sheets different from Phyllo sheets?

People often enquire if the puff pastry and phyllo dough are the same. The answer to this query is simple: They are not the same. Though both result in flaky and delicious recipes, they differ in their properties. Let’s have a look at them.

Phyllo or Fillo (pronounced FEE-low) is a Greek word that means a “leaf,” and it refers to dough sheets that are as thin as a leaf. These sheets are flour and water, so there is no fat in these tissue-like thin sheets of dough.

Being so light, they can dry out rapidly if left exposed to air, and as they are delicate, they can be a little challenging to deal with.

To prevent this, each sheet of phyllo is kept covered with a damp towel and then smeared with butter just before baking. These butter-coated phyllo sheets result in flaky and crispy textured recipes when baked.

Puff Pastry sheets are known to be comparatively sturdier than the Phyllo sheets, with layers of butter wrapped in between their thin sheets of dough. The process of making these sheets includes folding and refolding layers of dough with butter generously being smeared in-between them.

When baked, these layers puff up separately due to the butter in between them, giving way to flaky and layered pastries.

How does this happen? Well, when the liquid evaporates during baking, the steam expands the dough, and the expanding air that’s formed in-between the dough sheets produces crispiness in the puffs.

As the buttery richness melts into the dough, it delivers the snack a lovely golden color that is just fascinating.

The result is that Phyllo sheets are flaky and the puff pastry is rich, light and airy in their character. As such, the two can’t be used interchangeably in any recipe unless specified.

Both Puff Pastry and Phyllo sheets are sold in the freezer section of your local grocery store.

Products used in this recipe

Just click on the below links to purchase items through Amazon.com and add them to your collection. Happy shopping!

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Having so much said about this mouth-watering recipe, you must be craving these puff pastry samosa pinwheels by now. Aren’t you?

So why wait? Let’s get straight to the recipe and bake these magical little treats that our taste buds have waited for! Put together a big batch of this crowd-pleasing pinwheels and watch it disappear.


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Savory potato filling, meticulously wrapped in pastry sheets and baked to the crispy golden perfection! Yes, these are the magical pinwheels, an exciting twist to our very own beloved Samosa! These delicious Puff Pastry Samosa Pinwheels can be a great addition to your next office potluck, game party, and festival celebration.


  • peeled and mashed
  • boiled and coarsely mashed
  • (or red chili powder)
  • Amchur Powder (Mango Powder)
  • Coriander powder (sukha dhaniya)
  • Haldi (Turmeric powder)
  • Garam Masala Powder
  • Dried mint leaves
  • Fennel seeds (Sanuf)
  • Salt to Taste


  • Low Fat Shredded cheese
  • to brush the pinwheels


  • Heat oil in a heavy-bottomed pan. Add mashed potatoes, boiled peas, and spices to the pan.
  • Mix until all the ingredients are well blended. Take the potato filling off the heat and set it aside to cool completely.


  • Once the sheets are thawed, roll out the puff pastry sheets onto a dusted surface.
  • Top the puff pastry sheets with the cooled samosa filling.
  • Spread the filling evenly and then top this filling with shredded cheese in a single layer.
  • Roll up each sheet from the long side until you reach the other side. Secure the ends.
  • Apply a little water at the edges and seal the ends. The rolled puff pastry will look like logs. Wrap each log with plastic wrap and chill the sheets for 30 minutes to an hour.
  • Preheat the oven to 400°F. Grease/spray a baking sheet with oil and set it aside. Once the rest time in the fridge is over, slice the dough logs into even pieces when ready to bake and transfer them to the prepared greased baking sheet.
  • When done, remove from the oven; some pinwheels may stick to the tray because of the melted cheese. No worries, run a butter knife under the pinwheels, and you are good to go.
  • Serve the beautifully baked samosa pinwheels with the chutney of your choice!

Looking for more crowd-pleasing brunch recipes?

  • Mama Lil’s Mild Peppers roughly chopped or use jarred bell peppers
  • for buttering pie dish
  • Preheat the oven to 425 F. Butter the pie pan and set aside.
  • Thaw the puff pastry sheet.
  • Heat a non-stick pan to medium heat, add olive oil and then the shallots. Sauté for 5 minutes.
  • Add frozen corn and cook for an additional 1 minute. Season with ½ teaspoon kosher salt.
  • In a mixing bowl, add the eggs and milk. Whisk to combine. Add cottage cheese and 1 teaspoon of kosher salt, mix well. Or use a blender and pulse a few times (to smooth out the cottage cheese).
  • Roll out the puff pastry on a lightly floured surface with a rolling pin, you want it to be slightly larger than the pie dish.
  • Add puff pastry and trim off corners to make it more round. You can use the trimmed pieces to add more crust to the edges, optional.
  • Add egg mixture, then spoon on the filling.
  • Bake for 25-30 minutes or until fully set on top with no jiggle uncovered.
  • Remove from oven, let rest for 5-10 minutes before slicing in.

What is Samosa

Samosa is a deep-fried stuffed savory snack with a distinctly conical shape. It is a quintessential part of Indian snacks and is commonly found in big Indian cities and even small towns.

Samosa is omnipresent, from college canteens to street vendors, railway platforms to airport lounges, movie halls, and food courts.

However, it is pretty surprising to know that a snack so deeply rooted in Indian cuisine is not of an Indian origin. Some of the earliest mentions state that samosa originated from the Middle East and Central Asia regions. The term samosa is derived from the Persian word: sanbosag, meaning crescent.

Over the years, samosa traveled across many cultures and regions and finally made its way to the Indian continent (in the 13th century).

On this journey, every region added its flair and alterations to this simple pastry and transformed it into a delicious triangle-shaped deep-fried pastry that we all love today.

Samosa is a versatile recipe and can be varied according to one’s taste and liking. However, the filling/ stuffing creates all the differences. You can opt for an entire vegetable filling, meat filling, or even a lentil or paneer filling!

If you want to explore further, try —

  • The Chinese way of noodle stuffing,
  • The Mac and Cheese stuffing is so yummy!
  • You can even delight your little ones with the kid-friendly chocolate Samosa or Pizza Samosa!

Whatever the variations may be, the vegetable samosa with potato and peas filling remains the most loved version among food lovers!


What Does Cheese Danish Taste Like?

Cheese danishes are one of my favorite pastries. They are sweet and savory, with a flakey crust and a creamy filling. The cheese filling is usually a mixture of cream cheese and sour cream, with a little sugar and vanilla extract. Sometimes they also have fruit in them, like cherries or blueberries.

A Danish is layered with layers of texture and tastes like a fluffy, fluffy croissant stuffed with luscious, dense custard, similar to a cheesecake. On the outside, it is flaky, buttery, and pillowy, with a sweet, but cheesy, filling on the inside. If you want a rich and creamy snack that isn’t overly sweet, a Danish cream cheese snack is a good choice. A cheese Danish is made by combining puff pastry and cream cheese, sugar, egg, vanilla, and lemon zest. With this recipe, we combine flakey croissant dough with cream cheese that has been reduced in fat. This recipe can be easily prepared for Hanukkah, Christmas, Easter, and, well, any time. Because of the spiced jam filling, this pastry has a very warm and holiday flavor. Danish has layers of texture and tastes like a fluffy croissant stuffed with a thick, sweet custard similar to cheesecake. Danbo cheese is Denmark’s most popular and most produced cheese, as well as one of the country’s PGI cheeses.

Danish Blue cheese is an farmstead type of cheese that is popular among those with sensitive palates because of its delicate flavor. Danish Blue is ideal as a dish to serve alongside seared beef, veal, or pork steak, or as a side dish to accompany soups, pasta, or stews with its creamy consistency. Danish Blue cheese is made from wheat flour, butter, milk, eggs, and yeast, adding a sweet, nutty, and cheesy flavor to the product. Blue cheese can be used in soups, stews, or pasta dishes in addition to topping pastries and baking.

Starbucks’ Cheese Danish

Starbucks’ cheese Danish is an excellent choice for those looking for a tasty and easy dessert. A creamy cheese filling with a nutty pastry dough and a flaky pastry crust is balanced by a flakey pastry dough to create a dessert like no other. This dessert is ideal for any occasion because the dough is topped with powdered sugar after it has been combined with the cheese filling.


Everything needed to make this recipe is easy to find.

We hope you have the baking basics like granulated, sanding and icing sugars, cornstarch, vanilla and salt. After that, all you need is one package of store-bought frozen puff pastry, a lemon and a pint of freshly picked strawberries. We’re pleased with the simplicity of this recipe.


We’re big proponents of buying local whenever possible. Not only will you support local farmers and merchants, but you’ll also enjoy the freshest ingredients available. Case in point: the fresh strawberries we used in this recipe were grown in our home province of Ontario. We’re big fans of their sweet bursts of flavour and the brilliant red colour that really shines in these turnovers. If you want to find the same, just look for the Product of Ontario label.

Making the filling for the turnovers is really easy.


Making the strawberry filling for these turnovers is pretty straightforward. Using a skillet or saucepan, heat the berries at medium temperature with butter, sugar, lemon juice, salt and vanilla.  Then strain and reserve a tablespoon of the sweet and tangy filling before thickening the mixture with cornstarch. That tablespoon will be used to create a strawberry glaze later in the recipe.

Make sure to chill the filling before crafting the turnovers.

Thickening the filling with cornstarch is easy, but stay close after adding it. The mixture will thicken almost instantly as it comes to temperature. Stir constantly until you remove your skillet from the heat. Very important: transfer to a bowl and make sure it cools completely before filling the turnovers. You can place it in the fridge or freezer accordingly.

We suggest using store-bought puff pasty.

We did envelope-shaped turnovers but you can do triangles, too!

Looking at the above image, you might be thinking, “Hmmm, you made rectangles?” Yup, I did. Adding the cooled filling left of centre, then folding the square of dough over to form a rectangle came to mind, so I went with it. Wanna think outta the (rectangular) box? Go ahead and do a corner-to-corner fold to create triangular turnovers. Don’t forget to grab a fork and press down the edges to create that crimp detail. Get creative, have fun and make this recipe your own.

Sanding sugar sprinkled onto each turnover will give them a bit of sparkle.


I swear I’m thinking of my mom who used to go to a fancy salon back in the 70s for a wash, cut and sparkle! This turnover recipe gives that term a whole new meaning. The assembled turnovers are on the parchment-lined baking sheet waiting for three final steps. First, grab a sharp knife and cut heat vents into each, allowing steam to escape while they bake. Next, brush the turnovers with a simple egg wash. In the last step, add a sprinkle of sanding sugar. This will give your turnovers a lovely sparkle.

They turn a nice golden colour in the oven and also puff up as they bake.


We’re giving you a 20-30 minute bake-time window for this recipe since every oven runs differently. Don’t forget to rotate the pan halfway through for best results. The goal is puffy, golden-coloured pastry, and yes, things may get a bit weepy. There are a lot of variances in handmade baked goods like this; the quantity of filling may vary, or the egg wash seal might not stick perfectly. We think it’s all part of the charm.

The strawberry-flavoured glaze is the perfect finishing detail.


The glaze for this recipe gets bonus points for the addition of that reserved strawberry syrup. It adds a nice flavour and a light pink hue. Drizzling it onto the turnovers is easy; you can use a piping bag, or failing that, a sandwich or storage bag. Trim away the very tip of either and zig-zag the drizzle to your heart’s content. Wait, almost forgot! Make sure the turnovers have cooled down before applying the glaze.

Homemade strawberry turnovers with puff pastry are nice as a snack or, dessert.


Although turnovers are a great grab-and-go snack, they are somewhat messy, especially when taking that first bite – puff pastry shatters! If serving as a snack, make sure to dole them out on plates or dinner-size napkins. If you elect to serve them for dessert, best to present them with a dessert fork so things stay fancy and not too messy, LOL!

Enjoy a summertime favourite, STRAWBERRY TURNOVERS WITH PUFF PASTRY.

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How to make the best Puff Pastry Samosa Pinwheels

This recipe is relatively easy and requires simple steps to prepare!

Prepare the filling — While the sheets are getting thawed, let’s get started with the filling. Heat oil in a  heavy-bottomed pan. Add mashed potatoes, boiled peas, and spices to the pan. Mix until all the ingredients are well blended. Take the pan off the heat and set it aside to cool completely.

Preheat the oven — Preheat the oven to 400°F. Grease/spray a  baking sheet with oil and set it aside.

Prepare the pinwheels — Once the sheets are thawed, roll out the puff pastry sheets onto a dusted surface. Top the puff pastry sheets with the cooled samosa filling. Spread the filling evenly and then top this filling with shredded cheese in a single layer.

— Work with one puff pastry sheet at a time.

Chill the dough — Roll up each sheet from the long side until you reach the other side. Secure the ends. Apply a little water at the edges and seal the ends.

The rolled puff pastry will look like logs. Wrap each log with a plastic wrap and chill the sheets for 30 minutes to an hour.

Slice — Once the rest time in the fridge is over, slice the dough logs into even pieces when ready to bake and transfer them to the prepared greased baking sheet. Leave enough room between each piece so that they can spread. You should get around 40-50 samosa pinwheels.

Bake — All that is left is: to bake these yummy pinwheels in a preheated oven until golden brown. Bake the pinwheels for about 12 minutes or until golden.

When done, remove from the oven; some pinwheels may stick to the tray because of the melted cheese. No worries, run a butter knife under the pinwheels, and you are good to go.

Serve and enjoy! These pinwheels will impress your guests and their taste buds!

How to make a puff pastry quiche

Set the thawed puff pastry out on the kitchen counter while you work on the filling. Cover it with a damp kitchen towel to prevent it from drying out.

Heat the oil in a skillet over medium heat. Once it’s hot, add the shallot and saute until soft. Next, add the frozen corn and cook until it’s thawed.

Whisk the eggs and milk together in a mixing bowl. Stir in the cottage cheese and salt next.

Tip: You can make the filling in a blender if you’re short on time. Pulse the eggs and milk together, then the cottage cheese and salt until the cheese is smooth.

Roll the thawed pastry out on a lightly floured surface. It should be rolled into a circle that’s slightly larger than the pie dish.

Layer it over the dish and trim the corners or edges as needed. Pour the egg mixture into the dish, then spoon the shallots, corn, and peppers over top.

Bake the quiche until the center is fully set and no longer jiggles. Let it rest for a few minutes out of the oven when it’s done, then slice and serve!

Puff Pastry Sheets Tips

Below I have unfolded a few of my favorite tips that will help you get the absolute PERFECT pinwheels every time you make them!

Even though the puff pastry dough is a thick sheet of dough, working with it at times can be very tricky. Therefore, to get better results, one needs to understand how to work with puff pastry.

Thaw the pastry sheets before unfolding them — Fully thawed pastry sheets are easier to unfold. If you do not thaw the pastry sheets completely, they might tear and fall apart on being forcefully extended. So, give it its needed time.

Work with one sheet at a time —  Take out one thawed sheet at a time and chill the unused ones (wrapped in a plastic bag) in the refrigerator. This is done to avoid it from getting spoilt from heat.

Work quickly — Puff pastry sheets are easy to handle when cold. So, keep the fillings ready. Once the sheets are thawed, roll them out and spread the filling. If the dough becomes sticky while working, return it to the fridge and chill again.

Cool the filling —  The filling should be at room temperature before spreading over the pastry sheets. If it is left warm/ hot, it will loosen the pastry sheets and start melting them. So, the sheets will fail to rise and puff to a crispy, flaky covering.

Flour the surface — Sprinkle some flour over the surface to avoid the dough from sticking to the board.

A helpful tip — Dough tends to stick to the rolling pin and the board if the weather is hot and humid. Chill the rolling board and the rolling pin in the refrigerator to prevent the dough from sticking to them.

The edges — Seal the edges of the sheets with lukewarm water. This will prevent the stuffing from sneaking out.

Use a sharp knife to slice — Always use a sharp knife to cut the log cleanly. A dull blade will make the layers stick together, and the sheets may fail to rise.

Puff pastry bakes well when cold — Preheat the oven before tossing the pinwheels in it. While the oven is heating, chill the covered puff pastry pinwheels in the refrigerator, as the puff pastry bakes well into a crispy and flaky covering when it is cold.

For deep golden color — To create a beautiful golden hue that looks tempting, brush the cut puff pastry sheets with egg wash. The vegetarian option would be to brush the top of the sheets with melted butter. However, the results may differ.

Remove the bubbles — During baking, if bubbles start to appear on the surface of the sheets, prick it with a fork and allow the steam to escape.

Puff Pastry Samosa Pinwheels Ingredient list

Our flavorful, flaky, and super delicious puff pastry samosa pinwheels are a delight to prepare any day, any time! With just a handful of ingredients available in the pantry, they result in a yummy appetizer.

Boiled Potatoes — Boiled and mashed potatoes form the base ingredient for the delicious filling of the samosa pinwheels.

Peas — Boiled and lightly mashed peas add an appealing green color to the pinwheels.

Cilantro leaves — Freshly chopped Cilantro leaves add a dash of vibrant green color and a hint of citrusy taste to the potato filling.

Fennel seeds — They add sweet and aromatic magic to the filling.

Cumin powder — Adds a nutty and warm flavor to the filling.

Paprika/ red chili powder — Lends the recipe its needed hotness.

Coriander Powder — Added to the potato filling for its citrusy and floral flavor.

Turmeric Powder — Adds a rich yellow color to the filling, which otherwise would give a bland look.

Garam Masala Powder — Adds a spicy punch to the potato filling.

Dried Mint Leaves — They are added to the filling to lend it a subtle fresh taste.

Raw Mango Powder — Adds tanginess to the filling.

Salt — For seasoning our puff pastry pinwheel samosas.

Puff Pastry Sheets — Store-bought puff pastry sheets may be used for the outer covering of our samosa pinwheel recipe.

Shredded cheese — This is entirely optional to use. The low-fat shredded cheese adds more flavor to the samosa pinwheels.

Butter — Butter is used to brush the pinwheels.

  • Prepare the egg wash: Whisk egg and water together in a small bowl. Reserve.
  • Preheat the oven to 400°F.
  • Transfer to a parchment paper-lined baking sheet. Cut three small slits onto the top of each turnover. Brush with egg wash and sprinkle with sanding sugar.
  • Transfer to oven and bake for 20 – 30 minutes or until top is a light golden brown colour. Remove from oven and cool for 30 minutes.
  • Prepare the glaze: Stir icing sugar together with the reserved strawberry mixture. Add enough milk to create a smooth glaze. Transfer glaze to a piping bag.
  • Add glaze: When turnovers are completely cooled, move them over to a wire rack resting on a baking sheet. Snip off a tiny bit of the corner or end of the piping bag. Squeezing the bag gently, drizzle the glaze in a zig-zag pattern by going back and forth over the turnovers.

Related by Recipe Type

You know brunch is going to be good when a quiche lands on the table! Serve each slice with more of your brunch favorites, like breakfast sausages, smoked whitefish dip, crispy bacon, cheese danishes, and salad. Don’t forget a round of mimosas as well!

What Is A Cheese Danish From Starbucks?

A cheese danish from Starbucks is a type of pastry that is made with a cream cheese filling and a flaky pastry dough. The cheese danish is often topped with a sweet fruit preserves or a glaze.

You may be surprised by how much the price of a cheese Danish changes depending on where you shop at Starbucks. Neufchatel cheese is topped with a flaky butter croissant, which is served with a flaky butter croissant. A 80-gram serving of Starbucks cheese Danish contains 290 calories. Because of the cheese, this snack contains a lot of calories. It’s made with Neufchatel cheese, sugar, sourdough, dry whole milk, lactic acid, water, dough conditioner, eggs, butter, fortified wheat flour, yeast, and sea salt and is finished with a cup of coffee. You can ask your barista to serve it cold or warm if you want it. If you are allergic to eggs, milk, or wheat, you should avoid this snack. Pregnant women are not advised to consume Danish cheese because it is made of pasteurized milk. Cheese Danishs are typically priced between $3.00 and $3.00, depending on the store.

A flaky, buttery puff pastry dough is topped with a cream cheese filling and powder sugar, and a dusting of powder sugar is placed on top of the Starbucks cheese Danish. It tastes just like cheesecake, and the buttery puff pastry dough and cream cheese filling combine to make for a heavenly experience. This cheese Danish is an ideal snack or dessert to serve in your refrigerator. It comes out with a flaky and buttery crust and a simple cream cheese filling that can be made in a hurry. After it has been baked, the puff pastry dough is then topped with powder sugar, which makes it appear and taste like a cheesecake. The cheese Danish is a great way to enjoy a cheesecake-like flavor without having to make it yourself. The puff pastry dough is both delicious and buttery, with the cream cheese filling tasting like cheesecake. This cheese danish is a tasty and easy-to-prepare snack that you can eat whenever you want.

The Not-so-healthy Truth About Cheese Danishes From Starbucks

Starbucks’ cheese Danish from the store typically contains 290 calories, 14 grams of fat, and 0 grams of saturated fat. The product has 45 mg of cholesterol, which is 7 mg higher than the recommended daily intake for adults.

Can you make it ahead of time?

Absolutely! The quiche can be prepared and baked, then kept in the fridge or freezer for later. Make sure it’s fully cool before storing.

The baked quiche will stay fresh for about 3 days in the fridge or 3 months in the freezer. Let it thaw in the fridge before reheating in a 325ºF oven.


These puff pastries are surprisingly versatile and can be transformed into a new recipe with a variation in its stuffing. You can opt for both veg and non-veg variations to keep exploring. However, try these flavors and see what works the best for you.

  • Assemble some scrambled tofu, diced red bell peppers, and shredded cheese for the stuffing and create some protein-rich samosa pinwheels.
  • A combo of spinach, artichokes, and cheese is another variation for a completely new avatar of samosa pinwheels!
  • Try taco pinwheels for an enthralling variation!
  • For those big paneer fans, Paneer tikka (Indian cottage cheese) pinwheels will be an out-of-the-world experience for sure!
  • For those who insanely love pizza, the Pizza flavored pinwheels will be a thrilling surprise!
  • The most luscious simple 3-cheese with seasonings pinwheels is a must-try.
  • Quick and Easy garlic herb butter pinwheels give you reasons to love this recipe all the more!
  • Like pinwheels for breakfast? Try scrambled eggs with your favorite veggies. Yumminess is guaranteed!

Ingredients and substitutions

  • Puff pastry – Just one sheet of store-bought frozen puff pastry is the secret behind this easy quiche. Leave the thawed dough in the fridge before assembling the quiche to prevent it from drying out.
  • Olive oil
  • Shallot – If you don’t have a shallot, replace it with half an onion, fresh chives, or leeks instead.
  • Corn – Use frozen, fresh, or canned corn.
  • Roasted bell peppers – I used Mama Lil’s Mild Peppers, which are spicier than typical jarred bell peppers. If you don’t have jarred peppers at home, saute 1 or 2 diced bell peppers with the shallots and corn before adding them to the quiche.
  • Eggs – You need 6 eggs to make this easy quiche recipe. It may sound like a lot, but the recipe makes enough to serve a crowd.
  • Milk – Whole milk is best because it fills the egg filling with a rich flavor.
  • Cottage cheese – A quiche filling involves eggs, milk, and cream. Instead of heavy cream, I chose to use cottage cheese because it has fewer calories and infuses a cheesy flavor into each bite.

Easy quiche recipe with puff pastry

Puff pastry is an ingredient I’ve grown to love deeply. It often saves me from having to whip up homemade dough for recipes that need a light and buttery crust. My Smoked Salmon Tart and Turkey and Brie Puff Pastry Pockets would be much more work without it!

It’s what makes this Puff Pastry Quiche recipe so quick and easy. There’s no blind baking or kneading required when you make a quiche with a puff pastry crust. Just roll the dough into a pie plate, pour in the egg filling, and bake.

Other than saving time on the crust, you’ll love the quiche’s rich and fluffy egg filling. It’s loaded with corn, roasted peppers, shallots, and cottage cheese. The savory flavors and subtle tang will have your brunch guests wanting more!

Frequently Asked Questions

Can I freeze the Puff Pastry Samosa Pinwheels?

Sure, you can! If you’d like to freeze these pinwheels, arrange them unbaked on a baking sheet and place them in the freezer till frozen through. Place them in a freezer bag or an airtight container, and the pinwheels will keep for up to 2-3 months.

When ready to eat, just pop these on a baking sheet and bake straight from frozen in a preheated oven at 400° F for 10- 12 minutes, or until golden.

Brush with Eggwash

Egg wash provides some color and structure to these pinwheels. For eggwash –

  • Beat one egg in a bowl thoroughly with a fork.
  • Add two tablespoons of water and combine well.
  • Then brush it over your puff pastry pinwheels and let the magic unfold.

Can I make these pinwheels in advance?

Yes, this recipe is a great make-ahead appetizer, and you can conveniently prepare them and store them to be used later. However, you should bake them only when you need to serve them.

Prepare the logs, wrap them and store them in the fridge. Spread the stuffing onto the dough and roll the dough into logs. Seal the ends.

Now, you can wrap these logs with a plastic cling sheet and refrigerate them.

How can I serve Samosa pinwheels?

You can serve these pinwheels along with any chutney, sauce, or dip of your choice.

The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.

Reasons You’ll ♡ Puff Pastry Samosa Pinwheels

No doubt these gorgeous little savory swirls are super delicious, but they have some unique features to their credit too!

  • One-of-its-kind, terrific, make-ahead snacks.
  • A perfect crowd-pleaser.
  • Can be prepared with a handful of readily available ingredients.
  • Can be made in a big batch to be stored for later munching.
  • Versatile and can be customized according to your preference.
  • Purely vegetarian.
  • Kids-friendly and will please everyone’s palates!

Why make a quiche with puff pastry?

Classic quiche recipes are made with pie crust instead of puff pastry. Homemade pie crust, while buttery and delicious, requires a lot of time and patience. The ingredients have to be carefully mixed, formed into a dough, left to chill, then par-baked to avoid a soggy bottom.

Storebought puff pastry just happens to be an easy and convenient solution. It’s a rich laminated dough that, when baked, is almost as flaky and buttery as real pie crust. The process is as easy as waiting for the pastry to thaw, rolling it out, then laying it into a pie plate!

What Is Cheese Danish Made Of?

A cheese danish is typically made of a soft, flaky pastry dough that is layered with cheese and then rolled up and baked. The cheese is usually a cream cheese or ricotta, and the dough is often flavored with a bit of sugar and vanilla.

A cheese Danishe is a pastry that has been made with yeasted viennoiserie dough. After the dough has been filled with cream cheese, it is baked. The company sells Neufchtel cheese, which is listed on their website as a substitute for Starbucks’ cheese danish. This video from Pro Chef shows you how to make a delicious Danish cheese. Danishes can be stored in the refrigerator for up to 3 days, but they are best eaten the day they are made. You can reheat them in a 300F (150C) oven for about ten minutes. Danishes are best made the day they are made, but any leftovers can be stored in an airtight container in the refrigerator for up to three days. Bake these Daneses at 425F ( 220C) for 10 minutes, then rotate the pan, and then bake for another 5-10 minutes.

Despite the fact that the pastry originated in Austria, it is now popular in Denmark. Danish Feta is a versatile cheese that can be diced and sliced without crumbling, making it ideal for appetizers and snacks. In addition to being mild and creamy in taste, it is an excellent substitute for cheese in recipes.

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