Crème De Brie Apple Pinwheels Food

CRANBERRY BRIE PINWHEELS

Steps:

• Unfold pastry. Combine mustard and honey; spread over pastry. Layer with spinach, cheese, walnuts and cranberries. Roll up jelly-roll style; cut into 12 slices. Place cut side down on an ungreased baking sheet., Bake at 400° until golden brown, 15-20 minutes. Freeze option: Freeze cooled appetizers in a freezer container. To use, reheat appetizers on a parchment-lined baking sheet in a preheated 400° oven until crisp and heated through.

BRIE AND CARAMELIZED ONION PINWHEELS

Steps:

• Melt butter in a large skillet over medium-low heat. Add onions, brown sugar, and vinegar; cook, stirring frequently, until onions are golden brown and caramelized, about 15 minutes. Transfer to a bowl with a slotted spoon and cool to room temperature.
• Roll puff pastry out into a 11x18-inch rectangle on a lightly floured surface. Spread Brie cheese over pastry. Layer with caramelized onions and sprinkle with caraway seeds. Roll up one long edge towards the center. Roll up from the other side so the 2 rolls meet in the center. Cut into 1/2-inch slices using a serrated knife.
• Line a baking sheet with parchment paper. Arrange slices on top; flatten to 1/4-inch thickness. Refrigerate for 15 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Mix egg and water together in a small bowl to make egg wash. Brush egg wash over slices.
• Bake pinwheels in the preheated oven until puffed up and golden brown, about 12 minutes.

PINWHEEL APPLE COBBLER

Steps:

• Heat oven to 350°F. Place butter in 13x9-inch (3-quart) glass baking dish; place in oven to melt. In 2-quart saucepan, mix sugar and water. Heat over medium heat, stirring frequently, until sugar dissolves. Set aside.
• Place flour in medium bowl. With pastry blender or fork, cut in shortening until mixture looks like coarse crumbs. Add milk; stir with fork just until mixture begins to pull away from side of bowl.
• On lightly floured surface, knead dough just until smooth. Roll out dough to 12x10x1/4-inch rectangle.
• In medium bowl, gently stir apples and cinnamon until coated. Sprinkle apples evenly over dough. Beginning with long side, roll up jelly-roll fashion. Cut into 16 slices, each about 1/2 inch thick. Arrange slices in baking dish over melted butter. Pour sugar syrup carefully around and over rolls. (This looks like too much liquid, but crust will absorb it.)
• Bake 40 to 45 minutes or until golden brown. Cool 15 minutes before serving.

QUICK APPLE PINWHEELS

Steps:

• Separate rolls. On a greased baking sheet, arrange triangles with bases overlapping. Form into a circle. (Points toward outside with center open circle.).
• Mix remaining ingredients and spoon over the base of the triangles. Fold points over filling and tuck under bases.
• Brush with some milk and sprinkle with brown sugar.
• Bake at 350 for 25 minutes.

APPLE CRANBERRY BRIE APPETIZER

Steps:

• Preheat oven 350 degrees.
• Coarsely chop apple. Combine apple, almonds, and cranberries. Mix in brown sugar and cinnamon gently. Stir in melted butter just until ingredients are moist.
• Cut Brie in half horizontally. Place one half of the Brie, rind side down, on baking pan. Spoon half of mixture onto bottom half of Brie. Top with remaining Brie, rind up. Spoon the remaining mixture over top. Bake 12-15 min or until cheese is soft and just begins to melt. (If using a larger wheel, bake 18-20 minutes.) Serve with canapé French bread or crackers.

PINWHEELS 3 WAYS

Steps:

• For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
• For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
• Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.

APPLE PINWHEELS

Steps:

• In a saucepan, combine water, butter and 1 cup sugar; cook over medium heat until butter is melted and sugar is dissolved. Set aside.
• Unroll crescent dough into one long rectangle; seal seams and perforations.
• Combine the apples, apple pie spice and remaining sugar; sprinkle over dough to within 1 inches of edges.
• Roll up, jelly-roll style, starting with a long side. Cut into 1-in. rolls; place in a greased 15-in. x 10-in. x 1-in. baking pan.
• Pour reserved syrup over rolls. Bake at 350 degrees F for 40-45 minutes or until golden brown. Serve warm.