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I’m of the opinion that finger foods are some of the best foods, and these onion garlic malawach pinwheels are just so incredible! They’re great as an appetizer for a Shabbos or holiday meal, as an amazing addition to a charcuterie/meat board, and as a party food everyone will love! These are easy to make and freezer friendly!
Switch it up!
For a dairy meal, spread some cream cheese on the dough before adding the filling.
For a meat meal, add some diced pastrami or your choice of deli to the filling.
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Onion Garlic Malawach Pinwheels
Ingredients
- 2 Tablespoons garlic infused olive oil (I used Liebers brand), plus extra, for brushing
- 1 large onion, diced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 cloves minced garlic
- 1 Tablespoon brown sugar
- 2 sheets frozen malawach dough, defrosted
- 1/4 cup dried minced onions, divided
Instructions
1. Heat garlic infused oil in a large frying pan over medium heat.
2. Add onions, salt and pepper. Cook for about 5 minutes, until softened.
3. Add garlic and brown sugar. Stir to combine. Continue to cook for 10-15 minutes (even longer is better!) until Caramelized and fragrant. Remove from heat and set aside to cool.
4. Preheat oven to 375. Line a baking sheet with parchment paper and set aside.
5. Roll out two sheets of malawach dough to form a rectangular shape. It doesn’t have to be perfect!
6. Work work one piece of dough at a time. Brush with oil, then spread half of the onion mixture over it. Spread half of the dried minced onions over the whole surface.
7. Roll up, jelly roll style, as tightly as possible, to form a long log. For neatest results, freeze until partially firm before slicing into half inch slices.
8. Place slices cut side up on prepared baking sheet. Bake for about 35 minutes, until crispy and starting to turn golden brown.
9. Serve with choice of dipping sauces, if desired.
Notes
Plan ahead: these freeze nicely in an airtight container or bag! Rewarm uncovered until heated through.
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Boruch Rofeh cholim! So glad to have you back. These are delicious- just made then for R”H. A little difficult to roll, I did it on parchment paper, sprinkled with a tiny bit of flour. Thanks again for another hit at my yom gov table!