Sunday, May 10, 2009

cheese and bacon pinwheels

i've always loved baking and have never discriminated between sweet and savoury. so when i discovered a french bakery in chatswood some 30 years ago (a pioneer of its time) which had these savoury ham and cheese pastries, i thought i would replicate them; not only did i replicate them, i came up with different variations. this was the simplest.

1 sheet of puff pastry
1 cup grated cheese
1 rasher bacon, diced

line a baking tray with baking paper.
place the puff pastry on your workbench and sprinkle with the cheese and bacon. roll up the puff pastry as if you were making a swiss roll, removing the plastic from the puff pastry as you go, but not all the way - leave the last bit of pastry stuck to the plastic and use the plastic to enclose the roll. place the roll in the fridge for about 30 minutes to firm up; the plastic will protect the pastry from drying out too much.
preheat the oven to 200 degrees celcius.
remove the roll from the fridge when firm, discard plastic and cut into slices about 1 centimetre thick and place on the baking tray. ensure the oven has come to the right temperature, and bake for 20 minutes or until golden and bubbly.

very often i like using low fat extra tasty cheese to make these as regular cheese can be greasy and messy. i do emphasise the extra tasty intentionally as low fat cheese is sometimes lacking in flavour. if you should choose the low fat way to go, try to serve the pinwheels warm as low fat cheese cooled/cold isn't too palatable, either. choose your trade off.

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