Puff pastry bacon pinwheels

Name: Puff pastry bacon pinwheels
Ingredients: 1 sheet (400 g) puff pastry; 2 tablespoons tomato sauce; 200 g cheese; 200 g raw bacon; 1 egg

Appetizers - Puff pastry bacon pinwheels by Astrid P. - Recipia

Puff pastry bacon pinwheels bake with tomato sauce, cheese and bacon, and in 20 minutes they have golden spirals and crisp edges. You can serve them warm or cold, with the filling tucked into layers like little pizza rolls. I bring them to the table right in the baking tray, and I prefer to roll out the pastry while it’s still cold. Prep: 15 minutes. Cook: 20 minutes. Rest: 8 hours. Total: 8 hours and 35 minutes. Serves: 8. About 390 kcal and 15 g protein per serving.

Ingredients

1 sheet (400 g) puff pastry
2 tablespoons tomato sauce
200 g cheese
200 g raw bacon
1 egg

Preparation

1. Leave the puff pastry to thaw in the fridge for 8 hours, until you can roll it out without it cracking. 2. Heat the oven to 200°C. 3. Unfold the pastry sheet and roll it out gently. 4. Spread the tomato sauce over the pastry. Grate half the cheese, arrange the bacon on top, then sprinkle over the remaining cheese. 5. Roll up the pastry and cut the roll into slices about 2 cm thick. Beat the egg and brush it over the pinwheels. 6. Arrange them on a baking tray lined with parchment paper and bake for 20 minutes, until golden.

Notes

The pastry should be pliable but still cold. If it gets too soft, it sticks to the work surface and the spirals squash when you cut them. Choose thinly sliced raw bacon, since thick slices are hard to lay on the pastry. A drier cheese holds its shape in the layer, while a very soft one can run onto the paper. If you want a different cheese, you can use 200 g low-moisture mozzarella; fresh mozzarella releases more liquid. Puff pastry contains gluten, while the cheese and egg contain dairy and eggs. The spirals are like rolled mini pizzas, so I serve them with a green salad. For a double batch, roll up two sheets separately and keep the slices the same thickness so they bake in the same amount of time. Store any leftovers in a sealed container in the fridge for up to 3 days; the pastry softens a little as it cools.