Turkey Sausage & Sun-Dried Tomato Puff Pastry PinwheelsCuisinart Original Recipe
1/4 cup toasted walnuts
3/4 ounce Asiago cheese, cut in 1/2-inch pieces
4 sun-dried tomato halves, reconstituted in 1/2 cup boiling water until softened, squeezed dry
1 shallot (1 ounce)
1/4 pound Italian turkey sausage, roasted and cooled, cut in 3/4-inch slices *
8 ounces cream cheese, regular or low-fat, not non-fat, cut in cubes
1 teaspoon basil
1/4 teaspoon freshly ground black pepper
1 sheet frozen puff pastry, thawed for 1 hour in the refrigerator
Egg wash: 1 egg + 2 tablespoons water, beaten together
Insert the metal blade. Place the walnuts in the work bowl, pulse 5 times to chop. Remove and reserve. With the machine running, drop the cheese cubes down the feed tube. Process for 30 seconds until finely chopped, remove and reserve. Put the sun-dried tomatoes in the work bowl, pulse 5 times to chop, remove and reserve.
With the machine running, drop the shallot down the feed tube and process until finely chopped, about 5 seconds. Scrape down the sides of the work bowl. Add the cream cheese, basil and ground pepper to the work bowl. Use the pulse to incorporate. Scrape down the sides of the work bowl. Add the reserved chopped walnuts, Asiago cheese and sun-dried tomatoes. Use the pulse to incorporate. Transfer the mixture to a small bowl.
On a lightly floured surface, roll out the sheet of puff pastry to 10-x-14 inches. Arrange the pastry on the work surface so that the long side is in front of you. Brush the top inch of the pastry with the egg wash, making a 1-inch
edge. Using an offset or palette spatula, spread the cream cheese mixture evenly on the puff pastry. Roll the pastry jelly-roll style, evenly so that you roll into the egg-washed edge. Wrap in plastic wrap and refrigerate for at least 1 hour and up to 24. (The entire roll may be frozen, thaw in the refrigerator for 2 to 3 hours before continuing.). Cover and refrigerate the egg wash.
Preheat the oven to 400º F. Slice the puff pastry into 28 slices, each ½-inch thick. (If you have not already frozen the puff pastry roll, you may do so now. Freeze the slices on a plastic wrap lined baking sheet in a single layer. When frozen solid, transfer to a freezer bag. Double wrap the bag to keep out freezer odors. May be frozen up to 3 weeks.) Arrange the puff pastry slices on a baking sheet about 1-inch apart. Lightly brush with the egg wash. Bake for 23 to 28 minutes, until puffed and golden. Serve hot/warm. If desired, they may be baked ahead, bake until light golden, cool, then refrigerate until ready to serve. Reheat in a 300º F oven for about 5 minutes.
ServingsMakes 28 pinwheels.
Calories 90 (64% from fat) - carb. 5g - pro. 3g - fat 6g - sat. fat 2g - chol. 15mg - sod. 114mg - calc. 22mg - fiber 0g