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Ingredients:
Dough:
●150g lukewarm milk
●1/2 tsp. honey
●10g fresh yeast
●230g it’s us Mimen sorghum flour mix
●6g salt
●50g grated cheese
●1 egg yolk
●30g melted margarine or butter
Filling:
●~90g cream cheese
●50g grated cheese
●1 tsp. sour cream
Wild garlic pesto:
●1 bigger bunch of wild garlic
●2 handfuls sliced almonds
●1 bigger pinch of salt
●100ml olive oil
●1 tsp. grated parmesan
Preparation:
●For the dough, add honey on the lukewarm milk, crumble the yeast into it and let it foam up in a few minutes.
●Measure the flour mixture, salt and grated cheese into a mixing bowl. Pour the foamed yeast, the egg yolk and the melted butter to the flour mixture and knead the dough.
●Cover the bowl with cling wrap and let the dough rise till about 60 mins.
●For the pesto, roast the sliced almonds in a dry pan in a few minutes, until golden brown.
●Wash the wild garlic thoroughly, then drain the water and cut them into rustic pieces.
● Grate the parmesan.
●Put all the ingredients into a food chopper and grind them until smooth.
●To the cream-cheese filling, mix together the cream-cheese, the parmesan and the sour creme well in a bowl.
●Knead the risen dough then roll it into a thin rectangle.
●Spread the dough with the creme-cheese mixture then spread 1 tsp pesto on top.
●Using a pizza cutter, cut approx. 1 finger thick strips and roll them up.
●Put the pinwheels in a baking tray lined with baking paper, sprinkle some grated cheese on top if you like and let them rest for another 30 minutes.
●In a preheated oven at 180℃ bake them for approx. 30-35 minutes. Enjoy!
