Quick White Cheese Dill Pastry Swirls Food

SPINACH-CHEESE SWIRLS

Steps:

• Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
• Stir the muenster cheese, parmesan cheese, onion and garlic powder in a medium bowl.
• Unfold the pastry sheet on a lightly floured surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting with a short side, roll up like a jelly roll. Cut into 20 (1/2-inch) slices. Place the slices, cut-side down, onto baking sheets. Brush the slices with the egg mixture.
• Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

QUICK WHITE CHEESE & DILL PASTRY SWIRLS

Steps:

• Begin by lining 2 baking trays/sheets with baking/parchment paper. Grease in place if they don't have a lip of your bakes might fall off.
• If you bought the ready-rolled puff pastry, use the paper it's rolled in to work on. Alternatively, or if using your own home-made puff pastry, use a large piece of baking/parchment paper to work on. (at least 30x40cm/12x15¾"), and dust with flour if the pastry is sticky).
• My ready-rolled puff pastry measured - 26cm x 38 cm (10 inches x 15 inches). If rolling out your own, you want a rectangle shape about that size - while rolling neaten the edges into straight lines as you go. This saves trimming the dough if not the right shape. You can still use the off cuts of pastry, but shaping and re-rolling puff pastry, results in less layers puffing up once baked. You want the pastry to be about 3mm/⅛" thick. For the ready-rolled, just leave as is. See Photo 1 below.
• Once happy with your rectangle, crumble the white cheese with a fork and spread evenly over the top of the pastry, leaving an edge of about 1/2"/1.25cm. Then place the roughly chopped dill on top. Or add any other favourite green herb. See Photos 1 & 2.
• Start rolling up the pastry, with the widest edge nearest you. This will give you more slices. Begin with a fold over and then carefully roll (using the paper if need be). As you roll, try to neaten the edges as you go and get tighter a roll as you get nearer to the end. Stop just before the end and use your index finger to flatten the pastry end a little to thin it. See Photo 2 above. Then finish rolling.
• Turn the roll of pastry over and press down on this join, smoothing together. See Photo 3 bove. Turn back over and cut in half. Roll each half in foil, and tie the ends, before placing in the fridge for 30 minutes. (You can leave longer if you like).
• Once chilled and firmer, take one roll out of the foil and cut very carefully with a sawing motion, into slices about 1/2"/1.25cm wide. You can mark on the pastry before cutting. You are looking for 9 slices in each half of dough. See Photo 5 below.
• Lift carefully and place on the prepared baking sheets/tray and re-shape to a round swirl if need be. The end pieces might not be quite swirls, but they can be the baker's taste test pieces.
• Repeat with the second roll of dough and leave a gap of about 1"/2.5cm between each swirl.
• Preheat your oven to: 200°c/180°c Fan Oven/400°f/Gas Mark 6 & place the puff pastry swirls in the fridge will the oven heats. If they are particularly soft, you can freeze or delay heating your oven.
• Place in the oven for about 7-10 minutes, when they will be beginning to set and puff up, but not cooked all the way through. Now take out the oven quickly and brush on the egg-wash on the tops and sides of the pastries. You can also do this before going in the oven, if your dough is very cold. I found brushing the egg-wash on while the dough is a little soft, is not as good. See Photo 7. Apply plenty and the result with be a nice deep golden colour. Don't be shy of colour - it's flavour!
• Bake another 15-20 minutes until deep golden and fully cooked through. See Photo 8. Check the bottoms of the pastries to make sure no raw centre or soft bottoms! They should also be a golden shade. Also turn and swap the 2 trays/sheets during the remainder of the baking time, to ensure an even bake.
• Remove from the oven and leave on the baking tray/sheet for 5 - 10 minutes, before transferring, paper and all, to the cooling racks to cool down completely.
• Eat once cooled, eat a little warm or leave out at room temperature if eating same day and the environment is not too warm.

HAM-N-CHEESE SWIRLS

Steps:

• Preheat oven to 400°F Beat egg and 1 Tbsp water with wire whisk until blended. Set aside. Unfold pastry on lightly floured surface. Roll into 14" x 10" rectangle; cut in half lengthwise. Brush both pastry halves lightly with egg mixture.
• Sprinkle 3 Tbsp of the cheese and the pepper evenly over 1 of the pastry pieces; cover with ham slices. Place remaining pastry piece, egg side down, over ham. Brush with additional egg mixture. Roll gently with rolling pin to seal.
• Roll in jelly-roll fashion to make a 14" log. Cut into 24 equal slices. Place, cut side down, on parchment-covered baking sheet. Brush with remaining egg mixture; sprinkle with remaining 1 Tbsp of cheese.
• Bake 12 - 14 minutes or until golden brown. Serve warm or at room temperature.

SPINACH CHEESE SWIRLS

Steps:

• Thaw pastry sheet at room temperature 30 minute
• Preheat oven to 400°F
• Mix egg and water. Set aside.
• Mix Muenster cheese, Parmesan cheese, onion and garlic powder.
• Unfold pastry on lightly floured surface. Brush with egg mixture.
• Top with cheese mixture and spinach. Starting at short side, roll up like a jelly roll. Cut into 20 (1/2") slices.
• Place on baking sheet. Brush with egg mixture.
• Bake 15 minute or until golden. Serve warm or at room temperature.

CHEESE AND PESTO SWIRLS

Steps:

• Preheat the oven to 180 degrees centigrade.
• Grease an oven proof baking tray.
• On a clean surface scatter some plain flour and roll out the puff pastry until it is an inch thick, about an 16x10 inch rectangle.
• Spread the pesto thinly on to the pastry making sure you leave a 1 inch margin all the way around.
• Then sprinkle the cheddar, dried basil and season with salt and pepper to taste.
• Starting with one of the long sides of the rectangle roll the puff pastry like a Swiss roll making sure you paste the last inch with the egg wash, to seal it.
• Once rolled refrigerate the pastry for at least 20- 30 minutes.
• Once you have removed the pastry roll from the fridge use a sharp knife and cut in to ½ inch slices and place the slices on to the baking tray.
• Then use a pastry brush and paste the slices with egg wash.
• Cook the slices in the oven for abut 15-20 minutes or until golden brown and cooked.
• Transfer them to wire rack until completely cooled.
• Recipe by CLIP Creative and PR.