Cuisinart Premier Serie Manual De Instrucciones página 25

Turkey Sausage and Sun-Dried Tomato
Do-ahead prep makes these perfect for entertaining.
Makes 28 pinwheels
¼ cup toasted walnuts
¾ ounce Asiago, cut into ½-inch pieces
4 sun-dried tomato halves, reconstituted in ½ cup boiling water
until softened, squeezed dry
1 shallot (1 ounce)
¼ pound Italian turkey sausage, roasted and cooled,
cut into ¾-inch slices*
8 ounces cream cheese, regular or lowfat, not nonfat, cut into cubes
1 teaspoon basil
¼ teaspoon freshly ground black pepper
1 sheet frozen puff pastry, thawed for 1 hour in the refrigerator
egg wash: 1 egg + 2 tablespoons water, beaten together
Insert the metal blade. Place the walnuts in the work bowl, pulse 5 times to chop.
Remove and reserve. With the machine running, drop the cheese cubes down the feed
tube. Process for 30 seconds until fi nely chopped, remove and reserve. Put the sun-dried
tomatoes in the work bowl, pulse 5 times to chop, remove and reserve.
With the machine running, drop the shallot down the feed tube and process until fi nely
chopped, about 5 seconds. Scrape down the sides of the work bowl. Add the sausage
and pulse about 3 times to roughly chop. Add the cream cheese, basil and ground
pepper to the work bowl. Use the pulse to incorporate. Scrape down the sides of the
work bowl. Add the reserved chopped walnuts, Asiago cheese and sun-dried tomatoes.
Use the pulse to incorporate. Transfer the mixture to a small bowl.
On a lightly fl oured surface, roll out the sheet of puff pastry to 10 x 14 inches. Arrange the
pastry on the work surface so that the long side is in front of you. Brush the top 1-inch
edge of the pastry with the egg wash. Using an offset or palette spatula, spread the
cream cheese mixture evenly on the puff pastry. Roll the pastry evenly, jelly-roll style, so
that you roll into the egg-washed edge. Wrap in plastic wrap and refrigerate for at least 1
hour and up to 24. (The entire roll may be frozen; thaw in the refrigerator for
2 to 3 hours before continuing.) Cover and refrigerate the egg wash.
Preheat the oven to 400º F. Slice the puff pastry into 28 slices, each ½-inch thick. (If the
puff pastry has not already been frozen once, you may freeze it now for baking later.
Freeze the slices on a plastic wrap-lined baking sheet in a single layer. When frozen solid,
transfer to a freezer bag. Double-wrap the bag to keep out freezer odors. May be frozen
up to 3 weeks.) Arrange the puff pastry slices on a baking sheet about 1 inch apart.
Lightly brush with the egg wash. Bake for 23 to 28 minutes, until puffed and golden.
Serve hot/warm. If desired, they may be baked ahead. Bake until light golden, cool,
then refrigerate until ready to serve. Reheat in a 300ºF oven for about 5 minutes.
*To roast the turkey sausage, prick the sausage several times with a fork, rub lightly with
about ½ teaspoon of olive oil, then roast on a foil-lined pan at 350ºF for 25 to 30 minutes,
turning after 15 minutes.
Calories 90 (64% from fat) • carb. 5g • pro. 3g • fat 6g • sat. fat 2g
Puff Pastry Pinwheels
Nutritional information per pinwheel:
• chol. 15mg • sod. 114mg • calc. 22mg • fi ber 0g
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