Comté Cheese Pinwheels With Bacon Chilli Tomato Jam

by Zarina
Comté Cheese Pinwheels With Bacon Chilli Tomato Jam

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!

Comté Cheese Pinwheels With Bacon Chilli Tomato Jam

Comté Cheese Pinwheels With Bacon Chilli Tomato Jam

Serves: 15 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • JAM
  • 12-16 Rashers of good quality butchers smoked bacon
  • 800g Tomatoes diced
  • 60g Fresh Ginger finely chopped
  • 3 Garlic cloves crushed
  • 80g Chillis finely chopped (I actually used green)
  • 1 tbsp Balsamic Vinegar
  • 120ml Water
  • 80ml Brewed Coffee
  • 300g Granulated Sugar
  • ½ tsp Salt
  • 240ml Warm water
  • 1 tbsp Dried active yeast
  • 1 tbsp Sugar
  • 1 tbsp Oil
  • 1 tsp Salt
  • 300g – 350g Plain flour
  • 200g Bacon Chilli Tomato Jam
  • 400g Comté Cheese grated



  1. In a food processor, blitz tomatoes till coarsely chopped, add the ginger, garlic, chillis, and blend until combined.
  2. Cut the bacon into 1cm slices and cook in a dry frying pan on medium heat for about 10 minutes until cooked but not too crisp or brown, set aside to drain.
  3. Pour off any remaining bacon fat from the pan reserving about 1 tablespoon, and add the tomato mixture with the sugar. Continue to cook for 30 minutes stirring every 5 minutes or so until the consistency is thick.
  4. Add the coffee, water, and salt to the pan and  cook for a further 20-30 minutes until the consistency is again thick and jam-like
  5. Remove from the heat and stir through the balsamic, taste for seasoning and adjust accordingly.
  6. Place in a sterilized air-tight jar and store in a cool dark place. Once opened, refrigerate and use within a month.


  1. Combine warm water, yeast, and sugar in a mixing bowl and let sit for about 3-4 minutes until yeast is bubbling up
  2. Using your mixer and dough hook, add into the bowl the oil, salt, flour, and 250g of flour, then add more until the dough cleans the sides of the mixing bowl. Continue mixing for an additional 3-4 minutes.
  3. Cover with plastic wrap and let sit in a warm place for 15 minutes
  4. Preheat the oven to 200°C
  5. Roll dough out into a large rectangle about 1/4″ thick
  6. Top with jam and spread to coat the dough, then sprinkle with 300g of the cheese
  7. Starting with one of the long sides of the rectangle, roll the dough up tightly, pinching the seams to close at the end
  8. Use a sharp knife to cut 1 1/2″ section of dough from the large roll; you should get about 15 pinwheels
  9. Line an oven tray with baking paper and place the pinwheels on top
  10. Bake for 12-14 minutes, remove from oven and top with remaining cheese
  11. Return to oven for an additional 1-2 minutes, until cheese is melted and rolls are just beginning to turn golden brown
  12. Remove from oven and serve hot, warm, or at room temperature 
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

You may also like