Onion Pinwheels
- Difficulty: Average
- Prep time: 60 min
- Cook time: 50 min
- Serving: 6
- Cost: Low
- Note + 2 1/2 hours rising time
PRESENTATION
Bringing a taste of Calabria right to your table, onion pinwheels are, honestly, a delicious way to enjoy Italian tradition. And they've got this tender pastry, plus the unmistakable flavor of Tropea onions. And look, these caramelized onion pinwheels are really, really something special thanks to those slowly cooked sweet red onions. People in Southern Italy know how to make simple ingredients shine. I mean, the Tropea onions are famous for their sweet and slightly tangy flavor. They become soft and juicy, giving every bite that hard-to-resist, sweet, and sour taste that Calabrians adore. And the homemade dough? It’s like those rustic breads Italian grandpas used to make—so good. Whether it's a family picnic or a casual gathering with friends, these onion pinwheels are sure to disappear fast. Seriously good.
There's something super comforting and fun about cheese and onion pinwheels. Especially when you slice into one and see that golden swirl packed with onions and a hint of melty cheese. And here's the thing, in Calabria, locals often add regional cheeses or herbs to mix things up. But, to be honest, the main attraction is always the onions—those Tropea reds. They make each bite a little crispy around the edges and moist in the middle. Unlike the usual puff pastry pinwheels, these have that homemade touch and a deeper, sweet onion flavor you won't find in store-bought versions. Pretty much perfect for any party appetizer or outdoor gathering. Picture a plate of these on a picnic blanket or at an Italian aperitivo. You know what? Everyone will be smiling, probably reaching for seconds before you know it.
Classic flavors, simple ingredients, and that warm, inviting vibe only homemade Southern Italian food can offer make these pinwheels really special. So next time you want to bring a bit of Italy to your event, remember these great treats! They're not just food; they're a slice of Italian culture and hospitality in every bite. For sure.
You might also like:
INGREDIENTS
- For the dough
- Manitoba flour 4 cups (500 g)
- Fine salt 1 ¾ tsp (10 g)
- Whole milk 5 tbsp (75 g) - lukewarm
- Extra virgin olive oil 2 tbsp (25 g)
- Water 1 cup (225 g)
- Fresh brewer's yeast 1 tsp (5 g)
- Sugar 1 ¼ tsp (5 g)
- For the filling
- Red Tropea onions 3
- Extra virgin olive oil to taste
- Butter 3 ½ tbsp (50 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Onion Pinwheels
To make the onion pinwheels, start with the dough: in a bowl add the sugar and the fresh brewer's yeast 1, pour in the lukewarm water 2 and stir 3.
In a separate, larger bowl add the Manitoba flour, the lukewarm milk 4, the salt 5 and the oil 6.
Also add the yeast dissolved in water 7 and knead by hand in the bowl 8 to bring the ingredients together. Then transfer the dough to the work surface 9.
Continue kneading until you obtain a smooth, homogeneous dough 10. Place it in a bowl 11, cover with plastic wrap 12 and let it rise at room temperature for about 2 hours, or until doubled.
In the meantime, clean and slice the onions 13. In a skillet heat the oil and butter 14, then add the onions 15.
Salt 16, pepper and cook over medium-low heat for about 20 minutes, or until soft 17. Retrieve the risen dough 18.
Roll it out on the work surface first with your hands 19 and then with a rolling pin 20 to form a rectangle. Fill with the stewed onions leaving about 3/8 in from the edge 21.
Roll the dough up from the long side 22 to form a log. Seal the edge well 23, dust with a little flour and then cut into pinwheels about 1¼–1½ in wide 24.
You should get about 12 pinwheels 25. Place them on a baking sheet lined with parchment paper, spaced well apart 26 27.
Cover with plastic wrap 28 and allow to rise again for 30–40 minutes. Once the second rise is complete, bake the pinwheels in a preheated conventional oven at 392°F for 25–30 minutes, until golden 29.