Medjool Dates With Blue Cheese Roll Puff Pastry Pinwheel. Up-us.info - Medjool Dates With Blue Cheese Roll Puff Pastry Pinwheel. The skin is glossy and tender The large size of Medjool dates lends well for stuffing with sweet or savory fillings such as marzipan, candied orange, lemon peel, tahini, goat or blue cheese. Ham and Cheese Pinwheels with Puff Pastry.
Unfold the pastry sheet then lightly dust top with flour.
Use a rolling pin to roll lightly so that the creases are flattened out (you don't want to make the.
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Up-us.info - Medjool Dates With Blue Cheese Roll Puff Pastry Pinwheel. The skin is glossy and tender The large size of Medjool dates lends well for stuffing with sweet or savory fillings such as marzipan, candied orange, lemon peel, tahini, goat or blue cheese. Ham and Cheese Pinwheels with Puff Pastry.
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Ingredients for Medjool Dates With Blue Cheese Roll Puff Pastry Pinwheel:
- Need 5 for Large Medjool Dates.
- Give 4 of square Puff pastry.
- Give 2 tbsp of mix Pistachio, macadamia,walnut,almond Nuts.
- Give 1 tbsp of Blue Chesse.
They feature a spinach, onion and cheese filling simply rolled up in flaky puff pastry and sliced into pinwheels. choose a specific date. Mix egg and milk together in a small bowl. Repeat with the remaining puff pastry. Place cut rolls onto the prepared baking sheets.
Medjool Dates With Blue Cheese Roll Puff Pastry Pinwheel steps:
- Mesh it all up the dates, crumble the blue cheese and lightly crush the mixnut,.
- Joint the 4 corner firmly and Spread all ingredients generously on the puff pastry then roll it all up firmly.
- Slice it up.
- Layer on the baking tray and bake it at 200 C for about 10 to 15 minutes.
- Drizzle some honey and enjoy this delicious yummy.
I didn't have enough feta so I added some mozzarella and cream cheese to the feta. These cheesy mushroom puff pastry pinwheels are the perfect appetizer for a holiday potluck. They can be eaten warm or at room temperature. These mushroom and cheese puff pastry pinwheels are sure to please your guests. Along with these, I love creating a variety of appetizers to suit the.
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