Tapenade Pinwheels
Makes 30
These tapenade pinwheels are light and fluffy; you won’t have to worry about your guests filling up on them before dinner. The puff pastry bakes up light and buttery, the tapenade filling creates the perfect contrast, both in color and in flavor. Keep them frozen until you’re ready to slice and bake them. Once well wrapped in plastic wrap, they can stay in the freezer for up to two months, but I don’t think they’ll last that long!
1/2 cup tapenade
parmesan cheese
Roll the pastry into a rectangle. Smear over the tapenade, sprinkle the cheese over, roll lengthwise into a long snake. Wrap, and freeze until hard. Cut into thin slices, no more than 1/4-inch/1/2 centimeter thick. Lay on a baking sheet, giving room for them to expand. Bake at 400°F/200°C until puffed up and golden, 10 minutes.
No comments:
Post a Comment