Puff Pastry appetizers; Tarts, Braids & Pinwheels

Tarts in Puff Pastry Sheets...

Appetizer Tarts, Preparing Puff Pastry Shell

Mushroom Tart in a Puff Pastry Shell

Broccoli Rabi, Sausage, and Italian Cheeses Tart in a Puff Pastry Shell

Slow Oven Roasted Tomato Tart in a Puff Pastry Shell

Shrimp Scampi Tart in a Puff Pastry Shell

Puff Pastry with Eggplant, Roasted Tomatoe, Ricotta, and Other Italian Cheeses

Smaller 4"x13" Fluted Puff Pastry Tarts; One Sheet 2 Perfect Tarts

Tomato, Cheese, and Bacon Puff Pastry Appetizer

Puff Pastry Appetizer Braids...

Assembly and Braiding Technique

Braided Puff Pastry with Italian Cheeses and Cured Italian Meats

Braided Puff Pastry with Broccoli Rabe, Sausage and Italian Cheeses

Spanakopita, Greek Spinach Pie Ingredients, Smaller Serving Size...Made Even Easier with Braided Puff Pastry

Appetizers in Puff Pastry Pinwheels...

Simple and Amazing Appetizers and Snacks

Puff Pastry Pinwheels with Cured Italian Meats and Cheeses

Puff Pastry Pinwheels with Salami, Provolone, and Mustard Dip

Ham and Cheddar Cheese Pinwheels

Pinwheels with Mushrooms, Dutch Cheese, Butter and Sherry

Pizza Pinwheels

Spinach Ricotta Pinwheels with Parmigiana and Optional Additions

Prosciutto Gorgonzola and Fig Pinwheels

Tarts in Puff Pastry Sheets...

Preparing Puff Pastry Shell

The most common and widely distributed brand of puff pastry is Pepperidge Farms found in the freezer section of grocery stores. Each package contains 2 tri-folded 10”x15” sheets. A rolling pin can be used to lightly smooth the folds and conveniently fit sheets in a 10" x 15" cookie sheet and up their 1- inch-high sides.

Some purists prefer brands like Dufour. Claims are their puff pastry is more like homemade, using butter instead of shortening or other fats. Often carried by specialty stores, if baking delicate pastries like Palmier, Mille-feuille (classic French Napoleons), or Paris Breasts where the richness of butter is appreciated and rewarding, their preference maybe justified. However, for most other applications like supporting puff pastry appetizers topped with hardy ingredients, Pepperidge Farms puff pastry works well.

Blind Baking Tart Shells

Tarts baked in a puff pastry shell are usually "blind baked", precooked prior to filling. Baking puff pastry on parchment helps protect bottoms from overcooking and makes it easier to release finished tarts to cutting board when dividing tart into serving portions.

Use an egg wash, 1 egg with 2 teaspoons water, to help seal top surface from getting soggy from moist toppings. For additional protection, some recipes also suggest sprinkling grated parmigiana cheese over the egg wash before pre-baking to provide even further moisture protection from the melted cheese.

To help prevent pastry from shrinking and bubbling during baking, pierce pastry with a folk or a dough “docker”, a roller with spikes for larger or multiple surfaces. Note: dockers are also handy to use on pizza dough.

Bake shells at 400° for 15 to 20 minutes until dough is browned. Pre-baked crusts and toppings can be made well ahead, even the day before. Once topping is added, final bake tarts until heated or cooked through and crust richly browned.

This mushroom tart is simple, elegant and delicious. Mushrooms, sherry, butter and tarragon blend together perfectly. I often include this combination to also prepare my favorite mushroom sherry side dish.

This tart includes Edam cheese because of its excellent melting qualities and slightly nutty flavors. Try it with other great melting cheeses like Fontina, Gruyere, Asiago, and others.

For convenience, the mushroom filling was made the day before and spread onto the "blind baked" shell a couple of hours before company. Topped with peeled Edam cheese, tart is heated through in time for company to enjoy with cocktails.

Although 2 pounds of mushrooms may seem excessive after shrinkage, perfect for a 10" by 15" puff pastry tart.

Roll pastry to fit in and up the sides of in a 10"x15" rimmed cookie sheet. Cover pan with parchment. Prick the surface of the pastry with a folk or Docker roller tool, place on the parchment lined pan, trimming excess if needed. Brush surface with egg wash and sprinkle with grated parmigiana cheese. Bake at 400º for about 15 minutes until richly tanned. See "Preparing Puff Pastry Shell" above.

Dice each mushroom roughly in 4 pieces or six if large.

Skin and core garlic cloves. Cut them in half lengthwise. Sauté in the olive oil until lightly browned and discard.

Add mushrooms, cook with medium high heat stirring until all of their liquid is released. Lightly brown mushrooms while stirring.

Add chicken broth and about half of the sherry. Cook until liquid is reduced by about 3/4. Add remaining sherry and continue cooking until liquid is mostly evaporated, lower heat.

Add butter and about 4 generous ounces of shredded Edam cheese. Stir until butter and cheese are melted and incorporated. Remove from heat. stir in tarragon, salt, and pepper; set aside.

Spread mushroom mixture onto blind baked puffed pastry. Lightly brush mushroom mixture with additional sherry. Using a potato peeler top with strips of remaining edam cheese.

Bake at 400º until heated through and cheese topping is melted. Cut and serve.

Pete’s Garlic oil ... Earlier, remove rough garlic tips. Half cloves lengthwise, retaining skins. Place in narrow butter melting pot. Add all additional garlic oil ingredients.

Bring oil to a very gentle simmer being careful not to burn garlic. Oil is ready when garlic is lightly tanned, softened to the texture of oven roasted garlic in 2 to 3 hours. Discard released skins. Shut heat and rest pot until ready to use.

Prepare a puff pastry shells as discussed above…

Cover bottom and sides of a 10”x15” cookie sheet with parchment. Roll a pastry to fit bottom and side of sheet. Place on parchment and prick pastry with a folk or “docker” roller tool. Trim excess if needed.

Brush surface with egg wash and sprinkle with grated parmigiana cheese. Bake at 400º for about 15 minutes until richly tanned. Sett shell aside.

Prepare rabi…

Rinse Rabi. Trim stems and any wilted leaves. Chop entire head into 1 1/2-inch pieces.

Bring chicken broth to a boil in a pot large enough to hold all ingredients. Boil rabi until their thickest stalks are just tender, about 3 minutes. Remove with a slotted spoon, also set aside.

Add sausage meat to the remaining hot chicken broth. Chop with the edge of a spatula while cooking. Lower heat when broth is mostly evaporated. Mash soft garlic and with 2 tablespoons of pot infused garlic oil, rabe, and 1 cup of the shredded cheeses. Toss until incorporated and cheese mix begin to melt. Remove.

Finish…

Spread rabi mixture on prebaked shell. Sprinkle with the remaining cup of shredded cheese mix. Lightly drizzle with garlic oil.

When ready to serve, place in the middle of the preheated oven. Heat at 400º until tart is warmed through, cheese is melted and tanned. Cut and serve.

Fresh Italian style plum tomatoes are slow oven roasted for about 10 hours with a mixture of garlic, olive oil and Kosher salt. This technique intensifies the flavor of tomatoes as most of their water evaporates. The Olive oil becomes tomato and garlic infused

The tart is assembled in a pre-baked tart shell starting with shredded 5 Italian cheese mix. Oven roasted tomatoes are topped with fresh mozzarella cheese balls and basted with the infused oil.

The baked tart is finished with fresh torn basil.

Note: I usually prepare the tomatoes the night before; place them in the oven so they are nearly ready the next morning.

The day before, cut tomatoes in half lengthwise. Remove their rough core. Place them in a large bowl. Mix them with olive oil, Kosher salt and garlic. Have the mixture sit for at least an hour, stirring occasionally

Spread tomatoes round side down in a rimed cookie sheet. Pour all remaining contents of the bowl over them. Bake sheet in a 175º oven, not convection.

Tomatoes will be ready when mostly dried but still moist in about 10 hours. Check their progress after drying 8 or 9 hours. You can flip tomatoes over exposing round sides and continue drying.

Roll pastry to fit in and up the sides of in a 10"x15" rimmed cookie sheet. Cover pan with parchment. Prick the surface of the pastry with a folk or Docker roller tool, place on the parchment lined pan. Trim excess if needed. Brush surface with egg wash and sprinkle with grated parmigiana cheese. See "Preparing Puff Pastry Shell" above.

To assemble the tart, evenly spread the shredded cheese on the bottom of the pre-cooked shell. Cut each of the roasted tomato halves in 2 or 3 pieces with cooking sheers. Spread them over the shredded cheese. Dot the tops with balls of fresh mozzarella. Drizzle with residual flavored juice from the roasting pan.

Bake again at 400º until tomatoes are heated through and all cheeses are melted. Top with basil. Cut and serve.

Puff pastry shell is blind baked crisp and sealed with an egg wash and grated parmigiana cheese. This can be done well ahead.

Scampi recipe can also be prepared earlier and remaining ingredients redied for easy assembly prior to final baking.

Pastry is coated with Italian cheeses then dusted with plain Panko bread crumbs which helps capture scampi’s flavorful juices. Surface is then topped with shrimp and my favorite Shrimp Scampi sauce finished with freshly crumbled feta cheese.

Flat Breads are then quick oven cooked with elevated direct heat, perfectly, crisping dough and shrimp.

Wild shrimp are much more flavorful than farm raised. Prices are reasonable. Pastry conveniently holds 48 shrimp (6 eight count rows of 21 to 30 count Shrimps). As you can see each serving has 4 shrimp, 12 servings.

Feta cheese is best purchased in moist blocks submerged in brine. Most pre-crumbled feta tends to lack character.

Roll pastry to fit the bottom and sides of in a 10"x15" rimmed cookie sheet. Cover pan with parchment. Prick the surface of the pastry with a folk or Docker roller tool, place on the parchment lined pan, trimming excess if needed. Brush surface with egg wash and sprinkle with grated parmigiana cheese; bake at 400º for about 15 minutes until richly tanned and sealed. See "Preparing Puff Pastry Shell" above.

Remove shrimp shells including tail section; devein. Rinse in cold water and pat dry. Set them aside.

In a pot, large enough to comfortably hold all the shrimp and sauce, melt the butter over low heat. Add and combine olive oil, lemon juice, scallions, garlic, salt and pepper. Remove from heat.

When ready to assemble, pre-heat oven to 400º direct heat.

Spread pastry with shredded cheese; sprinkle with Panko bread crumbs.

Thoughly stir sauce with shrimp. If butter has separated, warm the sauce slightly first. Scoop solids with shrimp and evenly distribute them in 6 rows of 8 shrimp on the pastry. Spoon remaining solids and a some of the scampi sauce over shrimp. Too much can make puff pastry soggy. Also, be careful not to drip sauce under pasrtry.

Cook shrimp above center of oven. Tart will be read in about 8-10 minutes when shrimp is just cooked through.

Sprinkle with chopped parsley. Cut into serving portions and enjoy.

Eggplant can be prepared several hours earlier or the day before. Remove eggplant tips, peel, and cut into ¼-inch thick rounds. Lightly salt both sides and place them single layer on paper towels or layered a pasta strainer. Let eggplant sweat to remove their bitterness a half hour or more. Wipe both sides of eggplant with paper towels to remove residual salt and sweat.

Pour oil in a large pan over medium heat. Dredge eggplant in flour and shake off excess. Place them single layer in heated oil. When the top side of eggplant moistens, flip over. When both sides are tanned and cooked through, place them on paper towels. Repeat, adding more oil, adjusting heat as needed. This step can be done earlier as well.

Line a 10"x15" rimmed cookie sheet with parchment. Roll pastry to fit bottom and sides. Prick pastry with a folk or Docker roller tool. Place on the lined pan. Brush surface with egg wash and sprinkle with grated parmigiana cheese. See "Preparing Puff Pastry Shell" above. Bake at 400° until tanned, about 15 minutes.

In a bowl mix ricotta cheese, egg, 1 cup of the shredded Italian cheese mix, shredded parmigiana cheese and few grinds of black pepper.

To assemble, spread fire roasted tomatoes over pastry. Spoon half of ricotta cheese mixture over followed by a layer of ½ of the second cup shredded Italian cheese blend.

Overlap layer with half of the eggplant. Repeat with roasted tomato, spooning remaining ricotta mixture and shredded cheese. Finish by layering remaining eggplant, roasted tomatoes, and topping with shredded second half of the shredded Italian cheeses. Lightly drizzle with olive oil and bake in a 350° oven until heated through and top layer is browned. Cut into squares and serve.

Cut and serve.

Smalller 4"x13" Fluted Puff Pastry Tarts; One Sheet 2 Perfect Tarts

As discussed above, the most common and widely distributed brand of puff pastry packages contains two 10”x15” sheets. With little preparation, each sheet also conveniently makes two 4"x13" tarts with fluted sides.

Rectangular fluted tart pans with removeable bottoms are available and approximately 4” x 13”. Puff pastry sheets cut in half lengthwise will accommodate two of these tart pans. Having smaller tarts allows for flexibilities, more varieties of fillings, especially attractive with smaller crowds.

Ingredients per tart are obviously halved and techniques for “blind baked", precooked prior to filling.

Shells are also prebaked at 400° but will cook quicker, about 10 to 15 minutes. Parchment paper isn't needed. Filled, they will brown and cook through in 15 to 20 minutes.

Line bottom with parchment.

Place pastry on a floured surface. Roll and or cut pastry to fit bottom and sides. Use a docker roller or folk to pierce pastry.

Whisk egg with water. Brush inside surfaces. Sprinkle with grated parmigiana. Bake at 400° convection for about 15 minutes or until pastry is lightly tanned.

When ready to finish tart, lightly coat bottom with tomatoes. Spread shredded cheese on over. Evenly distribute bacon. Top tart with potato peeler slivered Asiago cheese. Place in 400° convection oven.

Cook until bacon is cooked, and cheeses are melted, about 15 minutes. Cut and serve.

One box of Pepperidge Farms Puff Pastry sheets will conveniently fit into two 9” x 13” cookie sheets. Above are my simply directions to prepare and blind bake puff pastry shells. Baking puff pastry on parchment helps protect bottoms from overcooking and makes it easier to release finished tarts to cutting board.

Using the egg wash helps seal top surface from getting soggy from moist toppings. A sprinkle of grated parmigiana cheese over the egg wash before pre-baking provides even further moisture protection from the melted cheese.

Piercing helps prevent pastry from shrinking and bubbling during baking, pierce pastry with a fork.

Bake shells at 400° for 15 to 20 minutes until dough is browned. Pre-baked crusts and toppings can be made well ahead, even the day before.

Puff pastry sheet is placed on a lightly floured counter and rolled lengthwise parallel to their fold to about 13 inches.

► Mirror image slits are cut along both side of rolled pastry (top left).

► Filling is molded along the center section the length of the pastry sheet as shown (top right).

► Filling is covered with alternated overlapping strips from the side creating a braided effect (lower left).

► Brushed with an egg white wash and cooked (lower right.)

► Fresh from the oven (center)

Results, easy, elegant and delicious.

This recipe, "Braided Puff Pastry with Italian Cheeses and Cured Italian Meats" is next.

Pizzagaina, Italian Easter Pie in English is the most expected and anticipated dish associated with Easter.

Main ingredients are a filling of ricotta, with selections of the best cured Italian cold cuts and cheeses that are encased and baked in pizza dough.

Italians, dominantly Catholic, observe Lent from Ash Wednesday through Good Friday. This is a period of penance and abstinence from eating meat on Fridays. Symbolic at the end of fasting, Italians help celebrate with this incredible meat filled appetizer. The ritual is so special, it’s rarely made at any other time.

Mom would make hers on Holy Saturday. She started accumulating ingredients a week ahead of time that included wasted ends from Italian cold cut logs deeply discounted that were perfect for cubing.

Traditional Easter Pie is made for a crowd. Mine is assembled in a spring formed cheesecake pan. Sides and bottom are lined with pizza dough. Filling starts with a base mixture of ricotta, grated Parmigiana, and eggs for binding. Cubed Italian cheeses and a variety of salami, Prosciutto and other cured Italian cold cuts are folded into the ricotta mixture and the top sealed with dough, ready for the oven.

Scaled Down Version

This scaled down version of Easter pie replaces the traditional oversized version. It’s convenient to serve at smaller socials or holiday gatherings. Dough is replaced with braided puff pastry. Proportioning ingredients ensures all the same great flavors as the original while flaky egg washed pastry adds eloquence.

Different than traditional Easter Pie, we frequently serve them as appetizers year-round.

This recipe makes 2 identical braids. If making only one braid, beat both eggs and use half the odd egg for the wash.

Ingredients:

2 pack of puff pastry defrosted.

Base

1 15 oz. container whole milk ricotta cheese
3 eggs
8 oz. (2 cups) shredded Italian cheese mix.
1 cup graded parmigiana cheese.
Freshly ground black pepper

Additions

2-4 oz. prosciutto cubed or thin sliced
¼ pounds Genoa Salami
1 additional cup shredded Italian cheese mix

Note: You can substitute or add pepperoni, soppressata, provolone, and other Italian cheeses and cured meats.

Egg wash

1 egg
1 tablespoon water

Preheat oven to 350° convection.

Once defrosted, keep puff pastry refrigerated until ready to use.

Mix base ingredients until well combined. Optional, add a small pinch of salt. Other ingredients already have relatively high salt content.

Cut slices of Prosciutto in half lengthwise and in 1” lengths. Fold and distribute evenly into mixture. Chill mixture slightly for easier handling.

Slice salami into strips, cut longer ones in halve lengthwise.

Place a puff pastry sheet on a lightly floured countertop. Roll lengthwise (parallel to the folds). Increase lengths to about 12 or 13 inches. Cut pattern as shown in the picture above.

Spread half of the chilled ricotta mixture evenly along the center of each trimmed puff pastry. Cover both with half of the salami. Sprinkle both with half the remaining shredded cheese. Repeat with remaining ricotta mixture, salami and shredded cheese. Fold end tab over filling; cover with alternating side tabs.

Place both on a tray with parchment paper. Whisk egg with water. Brush each with wash.

Place both on a tray covered with parchment paper. Whisk egg with water. Brush both pastry with egg wash.

Put tray in the middle of the oven for about 25 to 35 minutes until browned on all sides and mixture isn’t runny. It will solidify further as they cool. Slice with a serrated bread knife. Serve warm or at room temperature.

Preheat oven to 350 convection.

Once defrosted, keep puff pastry refrigerated until ready to use.

Remove about 1 1/2 inch of the rabbi stems and any wilted leaves. Chop rabe into 1 1/2 inch pieces (see illustrations under "Broccoli Rabe Flatbread").

Put the chicken broth in a pot large enough to comfortable hold all of the ingredients. Once it reaches a boil add the rabe and cook until the thicker stems start to become tender, about 3 minutes. Remove the rabe with a slotted spoon. Lower the heat.

Add the Italian sausage meat to the remaining hot chicken broth. Break the meat apart with a spatula while it is cooking. When the chicken broth evaporates, cook the sausage meat for about a minute longer while flipping. Add the sausage to the cooked rabe

Lightly sauté the garlic in the same pot in olive oil. Once soft, add rabe, sausage meat and the three cheeses. When cooled to room temperature, add the eggs, blending well with surgical gloves. Refrigerate for at least a half hour to help solidify the mixture (can be made and refrigerated well ahead of time).

Place one puff pastry on a lightly floured counter top. Roll lengthwise (parallel to the folds) to about 13 inches. Cut slits as shown in the picture above. Do the same for the second pastry. Spoon filling equally along the center of both. Braid both tops (don't be overly fussy).

Place both on a tray with parchment paper. Whisk egg with water; brush pastry.

Place in the middle of the oven for about 25 to 35 minutes until browned on all sides and bottom and mixture inside is not runny. Slice with a bread knife and serve immediately.

This is a scaled down and very easy version of my original Spanakopita recipe (under "Appetizer" tab). It uses puff pastry braiding technique discussed above.

Recipe is for one filled pastry sheet and will comfortable serve 8 as an appetizer.

Spanakopita filling is assembled in a single bowl mixed by hand covered with surgical gloves.

Pastry sheet is placed on a lightly floured counter (please see illustration, next recipe below. Pastry is rolled lengthwise parallel to the fold to increase its length to about 13 inches. Mirror image slits are cut along both side of the sheet (see picture below). Filling is molded along the center section, the length of the pastry sheet. The filling is covered with alternating overlapping strips from the side creating a braided effect and cooked.

Squeeze spinach in small sections by hand to remove as much water as possible. Place in a mixing bowl.

Crumble the feta cheese by hand or on a cutting board. Shred the cheddar cheese with a course cheese grater or knife.

Add olive oil, cheese, eggs and salt to the spinach bowl. Using surgical gloves, thoroughly hand combine by squeezing as you would mixing meatballs.

Place a sheet of puff pastry on a lightly floured counter. Cut the sheet as shown below. Add the filling along the middle of the sheet.

Place the flaps of pastry on the ends on the filling. Cover the filing by overlapping with alternating lattice. Place the log on a cookie sheet with parchment. Brush with butter and sprinkle with sesame seeds. Bake at 350º convection until pastry browns and the filling is hot, about 25 minutes. Slice and serve.

From clever entertainers capable of crafting eloquent and elaborate appetizers to the self-proclaimed reluctant hosts, puff pastry pinwheels win their place in everyone's appetizer collection.

Frozen puff pastry sheets are always in my freezer, ready to thaw and be transformed into any of a huge array of delicious eats. Almost anything that tops crostini and flatbread or ingredients stuffed in sandwiches or calzones can be customized into puff pastry pinwheels.

I was first introduced to the concept in Mary Ann Esposito’s “Ciao Italia”, the companion cookbook to her famous public broadcasting cooking show. Her puff pastry sheets were topped with a thin layer of Dijon mustard then Genoa salami and cheese; rolled, sliced in one inch logs and baked on their side. I was immediately hooked and since created more than a hundred combinations of ingredients and shapes over the years. They can also be assembled well ahead, customized with your favorite ingredients.

As discussed in the introduction to this section, Pepperidge Farms’ frozen puff pastry sheets are sold in the freezer section of most grocery stores. Each package contains 2 tri-folded 10”x15” sheets. Folded sheets can be thawed at room temperature in only 20 or 25 minutes. Once defrosted and still slightly chilled, pastry can be unfolded and placed on a lightly floured counter. A rolling pin smooths creases and expands sheets by about an inch in each direction.

Sheets are topped with favorite ingredients to about a half inch of their edges. Seams are brushed with an egg wash or simply with water. Pastry is tightly rolled and sealed; ends pinched. Wrap rolls in plastic and refrigerating at least 45 minutes to make slicing and handling easier. When ready to bake, remove wrap and slice into pinwheels about 3/8 inch for appetizers, up to about an inch or so for finger foods.

Place in an ungreased cookie sheet and bake at 400°. Extra high snack size pinwheels may especially those stuffed with uncooked ingredients like sausage and bacon benefit from slightly lower temperatures and longer cooking times to cook through before pastry browns.

Here are some simple combinations:

Puff Pastry Pinwheels with Cured Italian Meats and Cheeses

Follow preparations above. Lightly brush pastry sheet with a condiment. Top with overlapping slices of favorite Italian meat. Sprinkle with shredded or sliced cheese. Brush seams, starting with the short width end, tightly roll, wrap in plastic, and refrigerate at least 45 minutes. When ready, slice and place in a cookie sheet and in a 400° oven until browned and cheese is gooey, about 12 minutes. Serve.

Optional, as shown in the photograph above, pinwheels can be sprinkled with additional shredded cheese(s) before baking.

Ingredients:

Mustard dip:

½ cup mayonnaise
¼ cup Dijon mustard
½ cup sour cream
Salt and white pepper to taste

Other Ingredients:

1 defrosted puff pastry sheet
4-5 ounces salami slices
4-5 ounces Provolone cheese slices

Prepare mustard dip, mix all ingredients in a small bowl.

Place pastry on a lightly flowered surface. Use a rolling pin to increase length and width by about an inch each. Position pastry with the long sides horizontal to your body.

Add toppings, all within about a half inch of the top edge and sides for seaming.

Lightly spread top surface with mustard dip. Cut provolone slices in half. Place cut edges all along pastry’s periphery, fill the rest with cheese. Top with overlapping slices of salami.

Starting with the nearest side, tightly roll filled pastry. Moisten the top seam with water, finish rolling.

Cover roll with plastic wrap and refrigerate 30 minutes or longer. When ready to bake, cut roll into 3/8-inch slices. Place on a cooking sheet in a 400°oven. Pinwheels will be ready in about 12 minutes. Serve with Mustard Dip.

Prepare one sheet of puff pastry as discussed above.

Defrost spinach in a strainer. Tightly squeeze by hand to remove as much water as possible. Coat with a drizzle of olive oil and set aside.

Sauté garlic in olive oil. Combine with all ingredients. Spread on prepared puff pastry and seal over lapping edges. Wrap and refrigerate. When ready to bake, slice into 3/8-inch pinwheels and bake at 400º.

Serve immediately when pastry browns and cheese mixture bubbles.

LuciaTramonte.com

LuciaTramonte.com

Puff Pastry appetizers; Tarts, Braids & Pinwheels