SPINACH-CHEESE SWIRLS
Steps:
- Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
- Stir the muenster cheese, parmesan cheese, onion and garlic powder in a medium bowl.
- Unfold the pastry sheet on a lightly floured surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting with a short side, roll up like a jelly roll. Cut into 20 (1/2-inch) slices. Place the slices, cut-side down, onto baking sheets. Brush the slices with the egg mixture.
- Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
QUICK WHITE CHEESE & DILL PASTRY SWIRLS
Steps:
- Begin by lining 2 baking trays/sheets with baking/parchment paper. Grease in place if they don't have a lip of your bakes might fall off.
- If you bought the ready-rolled puff pastry, use the paper it's rolled in to work on. Alternatively, or if using your own home-made puff pastry, use a large piece of baking/parchment paper to work on. (at least 30x40cm/12x15¾"), and dust with flour if the pastry is sticky).
- My ready-rolled puff pastry measured - 26cm x 38 cm (10 inches x 15 inches). If rolling out your own, you want a rectangle shape about that size - while rolling neaten the edges into straight lines as you go. This saves trimming the dough if not the right shape. You can still use the off cuts of pastry, but shaping and re-rolling puff pastry, results in less layers puffing up once baked. You want the pastry to be about 3mm/⅛" thick. For the ready-rolled, just leave as is. See Photo 1 below.
- Once happy with your rectangle, crumble the white cheese with a fork and spread evenly over the top of the pastry, leaving an edge of about 1/2"/1.25cm. Then place the roughly chopped dill on top. Or add any other favourite green herb. See Photos 1 & 2.
- Start rolling up the pastry, with the widest edge nearest you. This will give you more slices. Begin with a fold over and then carefully roll (using the paper if need be). As you roll, try to neaten the edges as you go and get tighter a roll as you get nearer to the end. Stop just before the end and use your index finger to flatten the pastry end a little to thin it. See Photo 2 above. Then finish rolling.
- Turn the roll of pastry over and press down on this join, smoothing together. See Photo 3 bove. Turn back over and cut in half. Roll each half in foil, and tie the ends, before placing in the fridge for 30 minutes. (You can leave longer if you like).
- Once chilled and firmer, take one roll out of the foil and cut very carefully with a sawing motion, into slices about 1/2"/1.25cm wide. You can mark on the pastry before cutting. You are looking for 9 slices in each half of dough. See Photo 5 below.
- Lift carefully and place on the prepared baking sheets/tray and re-shape to a round swirl if need be. The end pieces might not be quite swirls, but they can be the baker's taste test pieces.
- Repeat with the second roll of dough and leave a gap of about 1"/2.5cm between each swirl.
- Preheat your oven to: 200°c/180°c Fan Oven/400°f/Gas Mark 6 & place the puff pastry swirls in the fridge will the oven heats. If they are particularly soft, you can freeze or delay heating your oven.
- Place in the oven for about 7-10 minutes, when they will be beginning to set and puff up, but not cooked all the way through. Now take out the oven quickly and brush on the egg-wash on the tops and sides of the pastries. You can also do this before going in the oven, if your dough is very cold. I found brushing the egg-wash on while the dough is a little soft, is not as good. See Photo 7. Apply plenty and the result with be a nice deep golden colour. Don't be shy of colour - it's flavour!
- Bake another 15-20 minutes until deep golden and fully cooked through. See Photo 8. Check the bottoms of the pastries to make sure no raw centre or soft bottoms! They should also be a golden shade. Also turn and swap the 2 trays/sheets during the remainder of the baking time, to ensure an even bake.
- Remove from the oven and leave on the baking tray/sheet for 5 - 10 minutes, before transferring, paper and all, to the cooling racks to cool down completely.
- Eat once cooled, eat a little warm or leave out at room temperature if eating same day and the environment is not too warm.
WHITE CHEESE DIP
A creamy restaurant-style white cheese dip. Goes great with tortilla chips or as a topping for any Mexican dish.
Provided by ecmcg
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 25m
Yield 36
Number Of Ingredients 6
Steps:
- Combine American cheese, Monterey Jack cheese, half-and-half, cream, and jalapeno peppers in a large saucepan over medium-low heat; gradually stir spinach into mixture, a few tablespoons at a time. Cook and stir dip until melted and smooth, 15 to 20 minutes.
Nutrition Facts : Calories 169 calories, Carbohydrate 2.1 g, Cholesterol 48.7 mg, Fat 15.5 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 9.9 g, Sodium 400.4 mg, Sugar 0.2 g
CHEESE & PICKLE PINWHEELS
Pack classic cheese and pickle filling into puff pastry to make these moreish pinwheels. They're ideal for summer picnics or buffets
Provided by Esther Clark
Categories Buffet, Snack
Time 30m
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6. Mix the cheeses together. Mix through the pickle and English mustard powder. Unravel the pastry on a lightly floured surface, spread the cheese mixture over and tightly roll into a sausage shape from the longest side. Trim off the ends. Cut into 10 rounds and put on a lined baking sheet (swirl-side up), brush with the egg and bake for 15-20 mins or until golden brown. Leave to cool a little before eating.
Nutrition Facts : Calories 166 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
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