Smoked Gouda Puff Pastry Pinwheel Appetizer
These jalapeno and smoked gouda pinwheels couldn't be simpler to prepare. Perfect as an appetizer, or party snack!
of a 400g package of puff pastry- 1 square- thawed
cream cheese at room temperature
seeded and diced
Pre-heat oven to 375°F.
Roll out puff pastry on a floured surface to about 10 X 10 inches.
Gently spread the cream cheese in a thin layer over the pastry, leaving about an inch on one side. I used a short icing spatula and it worked great.
Scatter the jalapenos and the smoked gouda evenly over the cream cheese.
Brush the one inch of pastry that was left exposed with water.
Starting at the end opposite of the water-brushed pastry, roll the pastry up. Press gently to seal the end.
Brush the 'log' with egg wash.
Using a sharp knife, slice into ½ inch slices.
Arrange on parchment or silicone mat-lined baking sheet, brush tops with more egg wash, and bake for 18-22 minutes, until lightly golden.
Your pinwheels may not look perfectly round when you place them on the baking sheet, however the do round-out in the oven.