Puff Pastry Pinwheels (4 ways!)
Puff Pastry Pinwheels couldn't be easier to make! Here I'll show you 4 delicious flavours: Pesto, Pizza, Marmite and Prosciutto. Makes 24 pinwheels (6 of each flavour). Serving size is based on having 4 each (1 of each flavour). Chris x
FULL RECIPE POST:
Puff Pastry Pinwheels (4 ways!) | Makes 24
????INGREDIENTS????
2 sheets of Pre-Rolled Puff Pastry (see notes)
1 Egg, beaten for egg wash
Oil Spray
pinch of Flour (if not pre-rolled in parchment paper)
Pesto:
2 heaped tbsp Basil Pesto, or as needed
3/4 cup / 75g Mozzarella, shredded
1/4 cup / 20g Parmesan, finely grated
Pizza:
2 heaped tbsp Pizza Sauce, or as needed
1 cup / 100g Strong Cheddar, grated
12 thin slices of Pepperoni
2 tbsp Peppers, finely diced
few pinches of Parmesan
few pinches of Oregano
Prosciutto:
4 slices of Prosciutto (parma ham)
1 cup / 100g Mild Cheddar, grated
few pinches of Oregano
Marmite:
2 tsp Marmite, or as needed (careful a little goes a long way!)
1 cup / 100g Mild Cheddar, grated
????METHOD????
Roll out your pastry. If it's got parchment paper pre-rolled, leave it on that. If it's doesn't or you're rolling out your own, add a pinch of flour to a surface. Slice each rectangle in half.
Add your toppings in this order, making sure you leave 1 gap at one of the ends to seal shut:
Pesto: 2 heaped tbsp pesto, 3/4 cup/75g mozzarella, 1/4 cup/20g parmesan.
Pizza: 2 heaped tbsp pizza sauce, 1cup/100g strong cheddar, 12 pepperoni slices, 2 tbsp peppers, few pinches of parmesan, few pinches of oregano.
Prosciutto: 1 cup/100g mild cheddar, 4 slices prosciutto, few pinches of oregano.
Marmite: 2 tsp marmite, 1 cup/100g mild cheddar.
Carefully and quite tightly roll each rectangle up until the 1 gap. Brush with egg wash, then finish the roll. Pop in the freezer for 15mins to firm up. Take out and slice each log into 6 (approx 3/4 slices).
Space out on an oiled sprayed tray or greased parchment paper (they will expand when they cook, you might need two trays) and brush with egg wash. Pop in the oven at 390f/200c for 15mins or until golden and crispy. Keep an eye on them, they go from perfect to burnt unfortunately quickly.
Leave to cool for a few mins, then remove with a spatula and place on a wire rack until ready to serve.
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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Smoked Cheese | How To Cold Smoke Cheese Malcom Reed HowToBBQRight
For more barbecue and grilling recipes visit:
Smoked Cheese | How To Cold Smoke Cheese
There is something I look forward to every year when the temps start to drop... and that is cold smoking cheese.
Because we live in the south, we have limited times we can cold smoke cheese down here because if it's warm outside - your cheese can melt.
Cold smoking cheese is really, really easy. The only thing you've got to do is be able to produce a nice, light smoke without melting your cheese.
You can cold smoke cheese in pretty much any smoker or grill. And you can use a few coals or wood chips for your smoke... but with this cheese I used a new product called the A-Maze-N-Tube. It allows me to have a nice, slow smoke without generating much heat.
But a word to the wise... the smoke you are producing in your smoker for your cheese does still carry some heat - and it doesn't matter if you are using a smoke tube or charcoal... So you have to watch it closely.
It's always a good idea to divert that heat the smoke produces by using some type of shield. You can use a deflector plate, foil or you can get a metal pan and fill it with ice.
Once you get the smoke rolling, all you need to do is place your room-temp cheese on the smoker and let it hang out in the smokey environment for 3 - 4 hours.
Now comes the hard part... To get the most flavor from your smoked cheese, you need to wrap it in plastic wrap and place it in your fridge for 7 days. This will get you the most evenly distributed and most amazing smoke flavor in your cold smoked cheese.
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Smoked cream cheese is overrated! You need to try smoked brie on the Pit Barrel Cooker. It is the best smoked cheese. Add hot pepper jelly and Italian seasoning to make this the best smoked brie. It is super simple how to smoke brie so be sure to watch.
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Vegan freaks out when he realizes he just ate cheese
Vegans don't just not eat meat, they don't consume anything that comes from an animal in any way at all. This footage of a vegan vlogger realizing he just ate some cheese shows how seriously Vegans take their lifestyle.
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