Ingredients: |
Ingredients: 12oz. cream cheese, room temperature
1c. grated parmesan cheese
2 green onions with tops, cut into 1" pieces
1/4c. Pesto (see below)
1 package frozen puff pastry, thawed until cold enough to roll, but still very cold
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Directions: |
Directions:In a food processor fitted with the metal blade, process cream cheese and parmesan until blended. Add green onions and pulse until finely chopped. Add Pesto and process until thoroughly incorporated.
On a lightly floured board, roll half (1 sheet) of the puff pastry into a 10X16in. rectangle. Spread half the cheese mixture over pastry, covering it completely. Roll lengthwise like a jelly roll, starting at a long side, to make a log approximately 1 1/4 inches in diameter. Wrap tightly in plastic wrap. Repeat with remaining pastry and cheese mixture. Freeze logs until solid, several hours or for several months.
Remove logs from the freezer about 15 minutes before baking. Place oven racks in upper third of oven and preheat to 375º. Slice logs into 1/4 inch rounds; you should get 50 slices per log. Place on ungreased baking sheet about 1 1/2 inches apart. Bake for 10-13 minutes or until the pastry is lightly browned. If baking 2 sheets in the oven at one time, reverse their position half way through the baking time.
The baked pinwheels may be stored in an airtight container at room temperature for several days or may be frozen for up to 6 months. Defrost at room temperature and reheat at 400º for 3 to 5 minutes or until heated through.
Pesto
2 large cloves garlic, peeled
2c. (packed) basil leaves
2/3c. grated parmesan cheese
2/3c. chopped walnuts
1/4c. olive oil
To make the pesto, in a food processor fitted with the metal blade, process garlic until minced. Add basil, parmesan cheese and walnuts; process until ground. Add oil and process to a thick paste. |
This recipe for Flaky Parmesan Pesto Pinwheels is from