Go Back
–+ servings
close up shot of the golden crispy schezwan paneer pinwheels1
Print

Schezwan Paneer Pinwheels: Spicy, Flavor-Packed Vegetarian Puff Pastry Bites

If you’re looking for an appetizer that’s packed with flavor, easy to make, and guaranteed to impress, these Schezwan Paneer Pinwheels are the perfect choice! This vegetarian delight brings together flaky puff pastry, spicy Schezwan sauce, and a medley of colorful veggies, paneer, and cheese. Each bite is a burst of texture and spice, combining crispy pastry with a rich filling of onions, bell peppers, scallions, and gooey melted cheese. This Indo-Chinese fusion recipe is a must try.
Course Appetizer, dinner, Side Dish, Snack
Cuisine asian, fusion, Indian
Keyword appetizer, paneer, puff pastry, vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 14 pieces
Calories 221kcal

Ingredients

Schezwan Paneer Mixture:

  • 180-200 g paneer cut into small cubes
  • 1/3 small red onion chopped finely; about 1/4 cup
  • 1/3 bell pepper chopped finely; about 1/4 cup; you can use any color you like
  • 3-4 scallions chopped finely
  • 1/3-1/2 cup schezwan chutney as per spice level
  • 1 tbsp soy sauce
  • 1 tsp salt as per taste
  • 1/4 tsp white pepper
  • 1 tsp garlic powder
  • 1/2 tsp sugar

Assembly:

  • 1.5 cups mozzarella cheese shredded
  • 1 sheet/8.5-9 oz puff pastry sheet thawed
  • 1 tbsp avocado oil to brush
  • 1 tbsp Milk to brush

Instructions

  • Schezwan Paneer Mixture: In a mixing bowl add paneer, onions, peppers, scallions, schezwan chutney, soy sauce, salt, pepper, garlic powder, and sugar. Mix it till combined and everything is coated well.
  • Preheat the oven to 400F.
  • Assembly: Place the thawed puff pastry sheet on a parchment and gently roll it out a little bit using a rolling pin. You don’t want it too thin.
  • Brush milk over the top and bottom edge.
  • Spread the schezwan paneer mixture on the puff pastry, leaving about an inch along the top and bottom edges and 1/2 inch along the side edges. Sprinkle cheese over the paneer.
  • Fold the top edge over the paneer mixture and press down. Start rolling the puff pastry over itself to form a log. Try to roll it as tight as possible.
  • Roll the log gently to make sure the log is well rolled. If it seems flimsy, freeze for 20-30 minutes.
  • Use a serrated knife to cut it into 1-inch pinwheels, I cut them into about 12-14 pieces. Place them with a little space apart on a parchment-lined baking tray. Brush/spray some oil over the pinwheels.
  • Bake for 20-25 minutes at 400F. Rotate the tray midway.
  • Once out of the oven let it cool for 5-8 mins.
  • Serve & enjoy!

Video

Notes

Tips for the Schezwan Paneer Pinwheels
  • Use schezwan chutney and not the schezwan cooking sauce.
  • For a homemade schezwan chutney click here
    for
    the recipe    .
  • If you can’t find shredded mozzarella cheese you can use Amul.
  • My favorite puff pastry brand is Pepperidge Farm.
  • Make sure to press down the top edge and tightly roll every fold.
  • To make it vegan- use plant-based cheeses and tofu, most of the puff
    parties I have found in the markets in the USA are vegan-friendly.
  • Freezing the log will help it maintain pinwheel shape while baking.

Nutrition

Calories: 221kcal | Carbohydrates: 13g | Protein: 7g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 21mg | Sodium: 228mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 213IU | Vitamin C: 6mg | Calcium: 148mg | Iron: 1mg