Pinwheels are favorite appetizers to serve and I can always keep some on hand in the freezer for spur of the moment guests. Ingredients for these snacks are endless and many combinations can be used. I saw this recipe in Food52: A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead by Amanda Hesser and Merrill Stubbs.
On first glance I thought will this work and would the flavor of all the ingredients come through. I was delighted when I first tasted them and everything just blended together – no ingredient was overwhelming, instead they complimented each other.
Good combination of pecorino, horseradish sauce, cream cheese and lemon zest…
Simple appetizer to make ahead of time; freeze the logs and bake when ready to serve…
Pecorino and Horseradish Pinwheels with a Touch of Lemon
Recipe from Amanda Hesser and Merrill Stubbs, Adapted by Judi Graber
- 1 sheet of puff pastry
- 3 tbsp. cream cheese, at room temperature
- 2 tbsp. prepared horseradish, drained
- 1/2 tsp. fresh thyme leaves (I used 1/4 tsp. dried thyme leaves)
- 1/2 tsp. freshly ground black pepper
- finely grated zest of 1 lemon
- flour for rolling
- 1/2 cup Pecorino Romano, grated
Thaw the pastry according to package directions, until you can work with it.
Combine the cream cheese, horseradish, thyme, pepper and lemon zest in a small bowl. Mix thoroughly to combine all of the ingredients.
Lay the puff pastry on a floured surface. Roll it into a 10×14-inch rectangle that’s about 1/8-inch thick. The pastry I used was 10×13-inch so I didn’t bother to roll it. If you need to roll it be sure to sprinkle a little flour on top of the pastry.
Spread the cream cheese mixture evently over the pastry, leaving a 1/2-inch border uncovered. Sprinkle the cheese evenly over the cream cheese mixture.
With a short side facing you, roll the pastry into a compact log. Wrap it tightly in parchment or waxed paper and refrigerate for at least 30 minutes, or freeze it.
Heat the oven to 375 degrees and line baking sheets with parchment paper. Using a very sharp knife, slice the log into 1/4-inch rounds and place on the prepared baking sheets. Bake, rotating the sheets halfway through, until golden brown, 12 to 15 minutes (maybe longer). Allow to cool before serving.
Recipe by cookingwithauntjuju.com
Pecorino and horseradish are two ingredients I wouldn’t have thought would blend well together, so thanks for experimenting and approving! 🙂
I hestitated but Food52 is a pretty good source for recipes so decided to give this simple recipe a try – not disappointed 🙂
Original, different and interesting – three things which always make me want to copy – thanks!
Thank you! I look at those qualities too when I consider making a recipe – I get better at getting positive results the older I get 🙂
How unique and interesting! I love savoury bakes probably even more than sweet ones, but I never would have thought of this combination.
I love both bakes and have a cookbook I want to explore just on savory baking. I never get tired of seeing a recipe come together in a tasty way 🙂
Sounds like a great combination of flavors!
As it turned out the pinwheels were different but so delicious 🙂
this sounds very flavourful and looks cute to boot!:)
sherry
Thanks Sherry – cheese, horseradish and lemon – who would have thought ? 🙂
I love it! It’d be perfect for a dinner party.
They are perfect nibblers with a glass of wine/cocktail or I suppose even a beer 🙂