APPETIZER - CHEESY PECAN PUFF Pinwheels

Table of Contents: APPETIZER

The photos of this appetizer are a goof-up of mine.  So please do as I say below; do not do as the photos show!  Joe photographed the first puff pasty sheet

where the ingredients are in three strips.  When making the second sheet of puff pastry, I made the ingredient distribution entirely different.   In my usual

confusion, I forgot to ask Joe to photograph the second method, which I prefer.  Oh well, you’re intelligent and will get the idea when you read the recipe.  Sorry

to mislead!


1 box (2 sheets) puff pastry

2 cups grated sharp Cheddar cheese, divided

½ cup chopped pecans, divided

4 oz. diced pimentos, drained & divided

 

Allow the puff pastry sheets to thaw.  Preheat oven according to package directions. Spread 1 cup of the grated cheese over the entire surface of one puff pastry

sheet.  With the heel of your hand, gently and lightly press the cheese into the puff pastry sheet to help keep the cheese in place.

Sprinkle ¼ cup of the chopped pecans evenly over the cheese; then sprinkle the drained, diced pimentos evenly over the cheese.  Roll the puff pastry sheet and

place seam-side down on a plate or cutting board.  Repeat the process with the other puff pastry sheet.

Refrigerate the filled puff pastry rolls until chilled.  Prepare baking pans with parchment paper or spray oil.  After the filled rolls are cold, slice with a sharp knife.

Place the slices on the prepared baking pans with room for the pastry to puff.

Bake in the preheated oven according to package directions.  I find that because of the filling inside of the pinwheels that my oven requires a little more cooking

time than the package instructs.  Just be sure that the puff pastry is completely cooked.  Cooked puff pastry appears puffy and flaky.  Partially cooked puff pastry

appears thick, yellow in color & not completely risen.



These make delightful easy appetizers.  They taste best when they are warm so try to keep them that way when you serve them.


I found this picture of a Hotpoint Stove in some of my grandmother’s “things”.  At some time in history, it was the latest and greatest, and had all of the bells

and whistles available. Time seems to have marched on a bit.  I really wish I had a date for it.  Any guesses?


Share

Join Us

Never Miss a Recipe

Kitchen Essentials


Similar Recipes

My Books

THE MAGNOLIA COLLECTION COOKBOOK

Click on book to buy!

weaves a tapestry of recipes for gracious entertaining.  Original dishes intertwine with bits of art, “old master” recipes, the bare no-time-to-cook essentials, and selected cuisine from other regions – all lightly spiced with the distinct flavors of the South.

DINING on the VICTORIAN VERANDAH COOKBOOK

Click on book to buy!

presents an intriguing blend of the author’s original recipes with those of the famous Priester’s Pecan Company – offering an around-the-world sampling of superb cuisine.