Operating instructions
24
1/2 cup toasted walnuts
1 45g Asiago cheese,
cut in 1.5cm pieces
6 sun-dried tomato halves,
reconstituted in 1/2 cup boiling
water until softened, squeezed dry
1 shallot (45g) peeled and
trimmed
1/2 pound Italian turkey sausage,
roasted and cooled, cut in
2cm slices *
1 360g cream cheese, regular
or reduced fat, not nonfat,
cut in 2.5cm cubes
2 teaspoons basil
1/2 teaspoon freshly ground pepper
2 sheets 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 to chop, 5 times; remove
and reserve. With the machine running, drop the cheese cubes down the small feed tube.
Process for 30 seconds until chopped; remove and reserve. Put the sun-dried tomatoes in the
work bowl and pulse 5 times to chop; remove and reserve. With the machine running, drop
the shallots down the small feed tube; process for 5 seconds to chop. Scrape the work bowl.
Add the cream cheese, basil and ground pepper to the bowl. Use the pulse to blend, about
5 to 10 times. Scrape the work bowl. Add the reserved chopped walnuts, Asiago cheese and
sun-dried tomatoes. Use the pulse to blend, about 5 times. Remove and reserve.
On a lightly floured surface, roll out each sheet of puff pastry to 25 x 30cm. 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 2.5cm edge. Using an offset or palette spatula, spread one third
of the cream cheese mixture evenly on each of the puff pastry sheets. 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 8. Cover and refrigerate the egg wash.
Preheat oven to 200°C. Slice the puff pastry into 28 slices, each 1.5cm thick. (The sliced
pinwheels may be frozen at this time. 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 2.5cm 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 150°C oven for about 5 minutes.
*To roast the turkey sausage, prick the sausage several times with a fork, rub lightly with about a 1/2 teaspoon of olive oil,
then roast on a foil lined pan at 350
˚
F for 25 to 30 minutes, turning after 15 minutes.
Nutritional analysis per serving:
Calories 81 (62% from fat) • carbo. 5g • pro. 3g • fat 6g
sat. fat 1g • chol. 11mg • sod. 154 mg • fibre 0g
Turkey Sausage & Sun-Dried Tomato Puff Pastry
Pinwheels
Do-ahead prep makes these perfect for entertaining.
Makes 48
Oven temperature: 260°C
Preparation: 15 - 20 minutes, plus 1 hour to thaw puff pastry and
roast the sausage, and 30 minutes baking time