Parsley Walnut Pinwheels Recipes

PARSLEY WALNUT PINWHEELS

Steps:

• In a food processor blend the flour, the salt, the Cheddar, and the butter until the mixture resembles meal. With the motor running add 5 tablespoons of the water and blend the mixture, adding more water if necessary, until it just forms a dough. (Do not overblend the dough.) Transfer the dough to a sheet of wax paper and halve it. With the motor running drop the garlic into the food processor and mince it. Turn off the motor, add the parsley and the walnuts, and blend them until they are chopped coarse. Add half the dough, reserving the other half, chilled, and blend the mixture, scraping down sides, until the parsley mixture is distributed evenly throughout the dough. Pat half the parsley dough into a 7- by 5-inch rectangle on a sheet of wax paper, reserving the other half, top it with another sheet of wax paper, and roll it into a 12- by 7-inch rectangle. Transfer the dough in the wax paper to a baking sheet and chill it for 10 minutes, or until it is firm but flexible. Repeat the rolling and chilling procedure with half of the reserved plain cheese dough.
• Discard the top sheet of wax paper from the plain cheese dough and arrange the parsley dough, unwrapped, on top, pressing the 2 layers together lightly with the rolling pin. Using the bottom sheet of wax paper as a guide and beginning with a long side, roll the dough tightly together jelly-roll fashion (if the doughs are too firm to roll easily, let them stand at room temperature until they are pliable) and chill the roll, wrapped well, for at least 1 hour or overnight. Repeat the entire procedure with the remaining reserved parsley and plain cheese doughs. The dough rolls may be made 1 week in advance and kept covered tightly and chilled.
• Unwrap the rolls and cut them crosswise into 1/4-inch-thick slices. Bake the pinwheels in batches on greased baking sheets in the middle of a preheated 400°F. oven for 12 to 14 minutes, or until they are golden, transferring them as they are baked to racks, and let them cool.

PINWHEELS 3 WAYS

Steps:

• For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
• For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
• Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.

PORK PINWHEELS

Steps:

• Remove the papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. , Squeeze softened garlic into a small bowl; mash until smooth. Stir in mayonnaise and milk if needed to achieve a creamy consistency. Cover and chill for at least 3 hours., In a large skillet, saute leeks in 1 tablespoon oil until tender; remove from the heat. In a blender, combine the parsley, Parmesan cheese, thyme, salt and pepper. Gradually add the remaining oil; process until creamy. Add walnuts and leek mixture; cover and coarsely chop. Set aside., Make a lengthwise slit in each tenderloin to within 1/2 in. of the opposite side. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic wrap. Spread leek mixture to within 1 in. of edges. Roll up from a long side; tie with kitchen string to secure., Place tenderloins seam down on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 45-55 minutes or until a thermometer reads 160°. Let stand for 15 minutes. Cover and chill. Discard string; cut pork into 1/2-in. slices. Serve with garlic mayonnaise.

DATE-WALNUT PINWHEELS

Steps:

• Preheat oven to 350°. Mix sugar and cinnamon. On a lightly floured surface, unroll crust; roll crust into a 12-in. square. Spread preserves over top; sprinkle with dates, walnuts and cinnamon-sugar., Roll up jelly-roll style; pinch seam to seal. Cut crosswise into 12 slices, about 1 in. thick. Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 12-14 minutes. Remove from pan to a wire rack to cool.

GARLIC-HERB PINWHEELS

Steps:

• Preheat oven to 400 degrees. In a small bowl, combine herbs, garlic, and olive oil. Season with salt and pepper. On a lightly floured work surface, unfold puff pastry. Spread pastry with herb mixture and roll up. With a sharp knife, cut into 1/4-inch-thick rounds. Arrange rounds on a parchment-lined baking sheet and bake until puffed and golden on edges, 15 minutes. Let cool on sheet on a wire rack, 10 minutes. Store in an airtight container, up to 3 days.