Golden, fragrant and wonderfully satisfying pinwheels on soft yeast-free yogurt dough — ideal for a family snack, picnic or lunch. You can build the filling to suit your taste: cheese, mushrooms, sweet pepper, sausage or ham. The dough comes together quickly, rests for just 20–30 minutes, and bakes up in the oven with an appetizing crust.
Ingredients
For the dough
- All-purpose flour — 7.1 cups | 850 g
- Greek yogurt — 2.1 cups | 500 g
- Butter, lightly melted — 7 oz | 200 g
- Eggs — 2
- Salt — 1 tsp | 1 tsp
- Baking powder — 1 tsp | 1 tsp
For the filling (to taste)
- Hard cheese
- Mushrooms
- Sweet pepper
- Sausage or ham
Additional
- Egg for brushing — 1
Step-by-step recipe
- In a large bowl, combine the yogurt, lightly melted butter, eggs, salt and baking powder. Add the sifted flour and knead into a soft, smooth dough. It should feel tender and pliable, not stiff.
- Cover the dough and let it rest for 20–30 minutes at room temperature.
- Divide the dough into equal balls, depending on the size of pinwheels you want.
- Roll each ball into a circle 3–4 mm thick. Make several radial cuts from the edge toward the center, without cutting all the way through the center, so you can shape the pinwheel later.
- Spread the filling over the rolled dough: grated cheese, finely chopped mushrooms, sweet pepper and sausage or ham, to taste.
- Roll the dough into a spiral, forming a tight pinwheel. Transfer to a baking sheet lined with parchment paper.
- Brush the surface with beaten egg.
- Bake in a preheated oven at 356°F | 180°C (top and bottom heat) for 25–30 minutes, until evenly golden brown. Transfer to a wire rack and let cool slightly. Serve warm.
Nutrition per serving
| Calories | ≈ 320 kcal |
| Protein | ≈ 12 g |
| Fat | ≈ 17 g |
| Carbohydrates | ≈ 30 g |
| Fiber | ≈ 2 g |
| Sugar | ≈ 3 g |
| Sodium | ≈ 650 mg |
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Tips and variations
- Greek yogurt can be replaced with 20–25% sour cream or thick kefir; the dough should stay soft and easy to handle.
- Let the filling cool first: sautéed mushrooms or peppers should be at room temperature so they do not soften the dough.
- Choose a cheese that melts well: Gouda, Edam, cheddar or suluguni.
- For a more crisp crust, brush with egg and sprinkle lightly with sesame seeds or poppy seeds.
- Finished pinwheels freeze well: cool, wrap and store for up to 2 months. Reheat for 8–10 minutes at 356°F | 180°C.
- If using convection, bake at 338°F | 170°C and start checking for doneness after 22–23 minutes.
FAQ
Can the dough be made ahead?
Yes. Make the dough, wrap it in plastic and refrigerate for 8–12 hours. Before shaping, let it come to room temperature for 20–30 minutes.
What can I use instead of Greek yogurt?
Thick kefir or 20–25% sour cream will work well. If needed, add 1–2 tbsp flour to keep the dough soft but not sticky.
What fillings work besides cheese and mushrooms?
Try grated brined cheese with herbs, chicken with corn, spinach with feta, or sun-dried tomatoes with mozzarella. The key is to keep the filling from becoming watery.