Recipe
Directions:
Preheat oven to 400Thaw sheet in fridge till able to unfold.
Grate cheese set aside
Mix egg wash
Place pastry on cutting board
Place preserves on the pastry leaving an inch border.
Cover the preserves with cheese and almonds
Egg wash all sides
Fold sides in and roll like a jelly roll.
At this point if you can put it in the fridge 20 minutes. It’s easier to cut
Cut into 8 prices place on greased cookie sheet and bake till puffed and golden.
About Chef Nina Mule Lyons
Nina is a first generation Sicilian cook who works hard to keep things authentic! She has a local reputation for being a super star in the kitchen.
STARTER
Sweet and savory pinwheels
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10
PREP
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20
COOK
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170
CALORIES
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8
SERVINGS
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A puff pastry perfect for brunch or Charcuterie board. A blend of fruit crunch and savory cheese.
Ingredients:
Two heaping tablespoons of any sweet preserves
( I used apricot).
1/4 cup of grated Parmigiano Reggiano cheese
Thin cut almonds
One slice of puff pastry dough
One egg with a tsp of water.
Powder sugar garnish if you like
Notes:
I’ve made these for a long time using various sweet and savory items. Apple cheddar or orange cranberry Swiss. I don’t know where I found it. However I love the Parmigiano Reggiano because the umami is incredible! It goes with every sweet.
Pairing:
As I said a brunch or Charcuterie board. Add what you like ! Pepper flakes. Rosemary. What you love.