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Let me start by saying that while I have categorised this as a recipe it is SO easy that does it even qualify as a recipe? I don’t know! Despite this, I’m going to share how you can make these dairy-free cheese and tomato pinwheels!
Ingredients for cheese and tomato pinwheels:
Puff pastry (one sheet) – we use the Jusrol puff pastry as this is dairy free and suitable for vegetarians and vegans
100g tomato puree (or dairy-free pesto or blended roasted red peppers)
200g dairy-free cheese (we use Violife grated)
Method for baby led weaning pinwheels:
Unroll your sheet of puff pastry.
If you’re using a block then you’ll want to roll it out as thin as possible basically, and make a rectangle shape.
Spread on your tomato puree, dairy-free pesto or blended roasted red peppers.
Spread the cheese over the top.
Add some herbs if you or your little one like them. I find basil and oregano work really well, and give these more of a pizza pinwheel flavour.
Roll up your puff pastry sheet.
Slice into 1/2 inch rounds.
Place on a baking sheet, lined with baking paper.
Bake at gas mark 6 (200C) for around 21 minutes. Check a few minutes before and remove once they are nicely browned.
Remove to a cooling rack or enjoy hot fresh from the oven!
Want to use a different pastry?
I have a great, simple, cheap shortcrust pastry recipe that is great, however, I do feel that the flaky puff pastry works best!
Puff pastry rolls up best for pinwheels, and the flaky texture is absolutely delicious too!
Looking for dairy free baby led weaning or CMPA recipes similar to these cheese and tomato pinwheels?
Head over to AllergyFreeDay for dairy and soya free recipes perfect for both little ones and families alike!
Recipe for dairy free pinwheels:
My 4 year old daughter Daisy was a little unsure if she enjoyed these initially. I think the texture was a little bit strange for her. However, I have tried again and she enjoyed them and was more interested. Also, if I remove the dairy-free cheese and swap it out for more vegetables Daisy seems to love these even more.
These keep for at least 3 days in the fridge. These dairy-free cheese and tomato pinwheels are suitable for freezing once they are baked. They can then be re-heated, if you want to, in the oven for around 8-10 minutes. Don’t leave them too long or they WILL burn!
Looking for more dairy-free recipes? Here is a selection of my favourite cookbooks:
The links below are affiliate links.
Dairy-free cheese and tomato pinwheels
- puff pastry sheet
- 100 g tomato puree You could always use dairy-free pesto or blended roasted red peppers
- 200 g dairy-free cheese
Un-roll your puff pastry sheet. Alternatively, if you are using a block of puff pastry you may need to put a bit of effort in and use a rolling pin – wow!
Spread on your tomato puree or dairy-free pesto. You could also use blended red peppers for something different.
Spread on your cheese.
Roll up the sheet of pastry. Slice into 1/2 inch rounds.
Bake at gas mark 6 (200C) for around 21 minutes.
Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.