Description
These jalapeno and smoked Gouda pinwheels couldn’t be simpler to prepare. Perfect as an appetizer or party snack!
Ingredients
- ½ packages (400g Size) Puff Pastry, Thawed
- ¼ cups Cream Cheese, At Room Temperature
- 1 whole Jalapeno, Deseeded And Chopped Finely
- 1 cup Smoked Gouda, Shredded
- 1 Tablespoon Water
- 1 whole Egg, Lightly Beaten
- ½ packages (400g Size) Puff Pastry, Thawed
- ¼ cups Cream Cheese, At Room Temperature
- 1 whole Jalapeno, Deseeded And Chopped Finely
- 1 cup Smoked Gouda, Shredded
- 1 Tablespoon Water
- 1 whole Egg, Lightly Beaten
Preparation
Preheat oven to 375°F.
Roll out puff pastry on a floured surface to about 10×10 inches. Gently spread the cream cheese in a thin layer over the pastry, leaving an inch bare on one side (using a short icing spatula works great).
Scatter the jalapenos and the smoked Gouda evenly over the cream cheese. Brush the bare strip of puff pastry with water.
Starting at the end opposite of the water-brushed pastry, roll up the pastry. Press gently to seal the end. Brush the ‘log’ with egg wash.
Using a sharp knife, slice into 1/2 inch slices. Arrange slices on a parchment or silicone mat-lined baking sheet. Brush tops with additional egg wash, and bake for 18-22 minutes, until lightly golden.
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