Cheese and onion swirls recipe

Cheese and Onion Swirls recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This cheese and onion swirls recipe is a delightful twist on traditional savory pastries. With a flaky, buttery crust and a flavorful filling of melted cheese and caramelized onions, these swirls are perfect for a quick snack or as an appetizer for any gathering. The combination of the rich cheese and the sweet-savory onions creates a mouthwatering balance of flavors. Whether you're a fan of cheesy treats or simply looking for a delicious finger food option, this recipe is sure to satisfy your cravings.

Keywords: cheese and onion swirls, savory pastries, flaky crust, melted cheese, caramelized onions.

Cheese and onion swirls recipe details

Cheese and onion swirls recipe, recipe Rating: 4.6
Number of votes:109 

Ingredients

	For the filling:
1 large	onion, peeled and finely chopped
1 tbsp	vegetable oil
125 g	Cheddar cheese, grated
1 tbsp	butter, softened
	freshly ground pepper, to taste
	For the dough:
1 large	egg
175 ml	lukewarm water (around 40-45ºC/100-110ºF)
2 tsp	instant or dried active yeast
3 tbsp	unsalted butter, softened
1 ½ tsp	salt
300 g	plain flour
4 tbsp	dry milk powder
	For the topping:
3 tbsp	mozzarella or Parmesan cheese, grated

Instructions

To prepare the filling:
Sauté the onions in a small frying pan in the oil over low-medium heat until golden brown. Drain off excess liquids and allow to cool. Add to grated cheese and mix with butter to bind together. Season with pepper to taste.

To prepare the dough:
Whisk the eggs and warm water in a small bowl. Add yeast, butter, salt, flour and milk powder and mix to a dough. Knead in the bowl until smooth and pliable, 8-10 minutes.

Transfer the dough to a lightly oiled bowl and turn the dough over 2 or 3 times to cover. Cover the bowl with oiled cling film and allow to rise at room temperature for 1½-2 hours or until doubled in size.

Turn out to a lightly floured surface and roll out to a rectangle of approximately 18×10 inches, 45x25cm. Arrange the dough such that its long sides face you. Spread the filling over the dough, leaving a margin of about an inch wide, 2.5-3cm on the furthest edge. Starting from the long edge nearest you, roll tightly into a long rope. Lightly pinch the seam to seal.

Using a very sharp knife, cut the rope into 12 equal segments. Place them cut side down onto a greased baking sheet, leaving at least an inch, 2.5-3cm around them. Cover with greased cling film and allow to rise for about an hour or until quite puffed up. Sprinkle the tops with the extra cheese.

After 30-40 minutes of the rising time, preheat the oven to Gas Mark 4, 180ºC, 350ºF and bake for about 25 minutes or until golden brown. Do not allow the cheese to burn.

Remove from oven and cool on wire racks. May be served slightly warm if wished.

About this recipe:
The US original included several ingredients not available in UK shops. However, the modified recipe works well enough without them.

Made 2 or 3 times last winter, I have yet to make them this year. Delicious when eaten with soup and a spinach quiche and probably other similar dishes.

Preparation time:
ca. 20 min
Resting time:
ca. 3 hrs
Grade of difficulty:
easy
Calories per portion:
n/a