Ramadan is around the corner and these pinwheels are a must on the table! With just a few ingredients, you’ll have a delicious appetizer to serve the family. They’re packed with flavor and the crispy filo is perfectly golden brown when baked. These are always a hit and go fast so be sure to make a few extra to hide for yourself to snack on later on!
HOW DO I MAKE THEM?
I like to make the filling first so that it can cool down before rolling. You’ll start out by sautéing onion with olive oil then add the beef and spices. Salt, cinnamon and 7 spices is what you’ll need to season the beef with. Once the beef is cooked, set aside to cool.
To roll them, you’ll lay one sheet of filo dough on a flat surface then brush with the milk and butter mixture. Then add a second sheet of filo dough and brush with with the milk/butter again. Grab the filling and create a strip of ground beef lengthwise on the dough leaving about an inch space to use to fold over the filling. Start rolling and continue to roll until you’ve reached the end and have a long log shape. Then you’ll start make the pinwheel by taking one end of the log and curling it into itself. Continue to roll until you’ve reached the end. Brush with the milk/butter mixture and bake in a preheated oven until golden and crispy.
1 pkg phyllo dough (room temperature)
1/2 cup milk
1/4 cup unsalted butter
For the filling:
750g ground beef
1 large onion, diced
2 tsp 7 spices
1 tsp cinnamon
1/2 tsp cumin
1 tsp salt
1 tsp pepper
1 tbsp olive oil
In a skillet, heat olive oil. Add onion and cook for 4-5 minutes until softened. Add ground beef & spices. Cook through then set aside to cool.
Preheat oven to 350°
In a microwave safe bowl, add butter and milk. Heat in the microwave until butter has melted.
On a flat surface, place 1 sheet of filo dough. Brush the entire surface with the milk/butter mixture.
Place a second filo sheet directly on top and brush with milk/butter again.
Create a strip of the ground beef lengthwise on the dough.
Roll dough around the beef and continue rolling until you’ve reached the end so that you have a log shape.
Curl one end into itself and continue curling to create a pinwheel.
Place on a parchment lined baking sheet.
Brush with milk/butter over the entire roll.
Bake for 25-30 min or until dark golden brown.