If you’re looking for an appetizer that’s packed with flavor, easy to make, and guaranteed to impress, these Schezwan Paneer Pinwheels are the perfect choice! This vegetarian delight brings together flaky puff pastry, spicy Schezwan sauce, and a medley of colorful veggies, paneer, and cheese. Each bite is a burst of texture and spice, combining crispy pastry with a rich filling of onions, bell peppers, scallions, and gooey melted cheese. This Indo-Chinese fusion recipe is a must try.

Great for parties, potlucks, or even a cozy night in, these pinwheels can be baked in the oven or even air-fried. Plus, they’re easy to customize—swap in plant-based cheese or tofu to make them vegan without compromising flavor. Whip up these Schezwan Paneer Pinwheels and watch them disappear from the table!

Happy Cooking!

Servings: 4-6 servings

Prep Time: 20 mins

Cooking Time: 20-30 mins

Total Time: 1 hour

Ingredients: 

Schezwan Paneer Mixture:

• 180-200g paneer cut into small cubes

• 1/3 small red onion chopped finely; about 1/4 cup

• 1/3 bell pepper chopped finely; about 1/4 cup; you can use any color you like

• 3-4 scallions chopped finely

• 1/3-1/2 cup schezwan chutney as per spice level

• 1 tbsp soy sauce

• 1 tsp salt as per taste

• 1/4 tsp white pepper

• 1 tsp garlic powder

• 1/2 tsp sugar

Assembly:

• 1.5 cups mozzarella cheese shredded

• 1 sheet/8.5-9 oz puff pastry sheet thawed

• 1 tbsp avocado oil to brush

• 1 tbsp Milk to brush

Directions: 

1. Schezwan Paneer Mixture: In a mixing bowl add paneer, onions, peppers, scallions, schezwan chutney, soy sauce, salt, pepper, garlic powder, and sugar. Mix it till combined and everything is coated well.

2. Preheat the oven to 400F.

3. Assembly: Place the thawed puff pastry sheet on a parchment and gently roll it out a little bit using a rolling pin. You don’t want it too thin.

4. Brush milk over the top and bottom edge.

5. Spread the schezwan paneer mixture on the puff pastry, leaving about an inch along the top and bottom edges and 1/2 inch along the side edges. Sprinkle cheese over the paneer.

6. Fold the top edge over the paneer mixture and press down. Start rolling the puff pastry over itself to form a log. Try to roll it as tight as possible.

7. Roll the log gently to make sure the log is well rolled. If it seems flimsy, freeze for 20-30 minutes.

8. Use a serrated knife to cut it into 1-inch pinwheels. Place them with a little space apart on a parchment-lined baking tray. Brush/spray some oil over the pinwheels.

9. Bake for 20-25 minutes at 400F. Rotate the tray midway.

10. Once out of the oven let it cool for 5-8 mins.

11. Serve & enjoy!

Notes/Tips:

• Use schezwan chutney and not the schezwan cooking sauce.

• For a homemade schezwan chutney click here for the recipe.

• If you can’t find shredded mozzarella cheese you can use Amul.

• My favorite puff pastry brand is Pepperidge Farm.

• Make sure to press down the top edge and tightly roll every fold.

• To make it vegan- use plant-based cheeses and tofu, most of the puff parties I have found in the markets in the USA are vegan-friendly.

• Freezing the log will help it maintain pinwheel shape while baking.