This homemade umami-packed jam was such a hit when I made it a few months ago that I couldn’t resist making more of it, this time paired with some fabulous Comté Cheese in a pastry pinwheel. The cheese’s sharpness worked so well with the sweet, salty, and chilli kick from the jam.
So soft, so cheesy, and bursting with flavour, these pinwheels were super easy to make and even easier if you use shop-bought pastry… they freeze beautifully and can be popped in the oven straight from frozen. What are your holiday baking plans? Why not give these a try… you won’t be disappointed!
METHOD FOR JAM
METHOD FOR PINWHEELS