Goat’s cheese, walnut and pear pinwheel

Goat’s cheese, walnut and pear pinwheel

B.I.Y. Bake It Yourself

Years ago, before our kids were born, we jumped into our tiny 1-litre motor and pootled off to France on a camping trip. We went to Sarlat in the Dordogne and spent a week wandering around markets and castles, drinking cheap wine and eating everything we could find. It was there that I developed a taste for the combination of goat’s cheese and honey. This pinwheel tear-and-share reminds me of those days and of how we really need to go back with the kids, hide in a tent and bore them to sleep with tales of our youth.


Quantity Ingredient
300g strong wholemeal bread flour
200g strong white bread flour, plus more to dust
25g pumpkin seeds
25g pine nuts
10g ‘quick’ yeast
10g table salt
300ml water
30ml olive oil, plus more for the bowl and to brush
4 conference pears
1 egg, lightly beaten
75ml runny honey, plus more to serve
50g baby spinach leaves
150g goat’s cheese, chopped into 1 cm cubes
100g walnuts, chopped
sea salt flakes
freshly ground black pepper

Tool kit

Quantity Ingredient
baking tray
rolling pin
your largest baking tray or sheet
pastry brush


  1. Put the flours, seeds and pine nuts, yeast and salt in a bowl, making sure you add the salt and yeast on opposite sides, and mix with a wooden spoon. Add the water and the 30 ml of olive oil. Mix by spoon and then by hand, until all the flour comes away from the sides.
  2. Tip on to a lightly floured work surface and knead for 5–10 minutes, or until smooth and elastic. The seeds and nuts will keep falling out during the kneading, so keep poking them back in as you go.
  3. Oil the bowl and put the dough back in, cover with cling film and set aside at room temperature for 1–1½ hours until doubled in size.
  4. Meanwhile, preheat the oven to 160°C and line a baking tray with baking parchment. Peel the pears, cut into quarters and cut out the cores, then slice 5 mm thick. Lay the pear slices on the baking tray and put in the oven for 30 minutes to dry out (this will stop the bread from getting waterlogged with pear juice). Remove from the oven and set aside to cool.
  5. Once the bread has risen, knead to knock back on a floured surface, divide into two and roll out each into a circle. The size is up to you, but don’t make it bigger than your largest baking tray or sheet or you won’t fit it in the oven (I normally make mine about 30 cm in diameter). Lay out a large piece of baking parchment on the baking tray. Put one of the rolled-out discs of dough on the parchment.
  6. Build the bread. To start, paint a little of the beaten egg around the outside 2 cm of the dough; this will be the ‘glue’ that sticks the top disc on. Remember not to put any filling on this outside edge. Drizzle honey on to the dough, avoiding the egg-washed edge. Be quite generous with this, as the sweetness will work well. Arrange a layer of spinach on top of the honey, then evenly cover with the goat’s cheese, dried pears and walnuts. Roll the top disc of dough around a rolling pin and lay on top of the filled bottom layer, making sure to press down on to the egg-washed edges.
  7. Place a pint glass upside down in the middle and cut outwards from the glass into 16 segments, but don’t chop through the baking parchment. Gently pick up each segment in turn, make two full twists and lay it down; be sure not to tear the dough. With scissors, snip a corner off each segment. Once all the segments are twisted, cover with baking parchment and leave to rise for 30 minutes.
  8. Preheat the oven to 220°C and uncover the dough; it should have risen. Lightly brush with a little olive oil and sprinkle with sea salt and pepper, but go easy with the salt as it is more flavoursome than table salt. Bake in the oven for 20–25 minutes or until golden brown, take out and drizzle with more honey. Eat!


  • This recipe has a star bake (extra advanced) difficulty.


  • Once you can make the basic pinwheel you can fill it with whatever you like. The open shape of the twists means that the fillings will cook through, so you can put in as much as you like without worrying.
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