Tomato-Puff Pastry Pinwheels
by Pane-Bistecca in Cooking > Snacks & Appetizers
3879 Views, 76 Favorites, 0 Comments
Tomato-Puff Pastry Pinwheels
I am invited to a party and I have to bring some nibbles for the drinks. Everybody who knows me, knows also that I am not going with just one nibble, no, I made three different ones. This one is a simple but yummy puff pastry pinwheel with tomato and cheese.
Because we also have vegetarians at the party I did not add any meat; but actually you could fill the puff pastry with anything.
Because we also have vegetarians at the party I did not add any meat; but actually you could fill the puff pastry with anything.
For approx. 24 pieces:
500 g Puff Pastry, rolled out to approx 20/50 cm
1 Glass Tomato Sauce
1/2 bunch Basil leaves
200 g Cream Cheese
1/2 Glass of dried Tomatoes in Olive oil
25 g grated Cheese
500 g Puff Pastry, rolled out to approx 20/50 cm
1 Glass Tomato Sauce
1/2 bunch Basil leaves
200 g Cream Cheese
1/2 Glass of dried Tomatoes in Olive oil
25 g grated Cheese
Spread the cream cheese onto the puff pastry, add the tomato sauce. Then sprinkle with the basil leaves and the grated cheese.
Now add the dried tomatoes in a line on one end of the pastry and roll the pastry up from that end.
Now add the dried tomatoes in a line on one end of the pastry and roll the pastry up from that end.
Put into cling-foil and freeze for 40 minutes. This will make it easier to cut.
Cut the roll into 1,5 cm big slices and bake at 200 C for 20-25 minutes.
Cut the roll into 1,5 cm big slices and bake at 200 C for 20-25 minutes.