25
½
cup toasted walnuts
1½ ounces Asiago, cut into ½-inch pieces
6
sun-dried tomato halves,
reconstituted in ½ cup boiling
water until softened, squeezed dry
1
small shallot halved
½
pound Italian turkey sausage,
roasted and cooled, cut into
¾-inch slices *
12 ounces of cream cheese (1½ stan-
dard 8-ounce packages), regular or
reduced fat, (not nonfat), cut in 1-inch
cubes
2
teaspoons dried basil
½
teaspoon freshly ground black pepper
2
sheets frozen puff pastry, thawed
for 1 hour in the refrigerator
egg wash: 1 egg + 2 tablespoons
water, beaten together
Insert the metal blade. Put the walnuts in the work bowl. Pulse to chop, 5 times; remove
and reserve. With the machine running, drop the cheese cubes down the small feed tube.
Process for 30 seconds until chopped; remove and reserve. Put the sun-dried tomatoes in
the work bowl and pulse 5 times to chop; remove and reserve. With the machine running,
drop the shallot down the small feed tube; process for 5 seconds to chop. Scrape the work
bowl. Add the cream cheese, basil and ground pepper to the bowl. Use the pulse to blend,
about 5 to 10 times. Scrape the work bowl. Add the reserved chopped walnuts, Asiago
cheese and sun-dried tomatoes. Use the pulse to blend, about 5 times. Remove and reserve.
On a lightly floured surface, roll out each sheet of puff pastry to 10 x 12 inches. Arrange the
pastry on the work surface so that the long side is in front of you. Brush the top inch of the
pastry with the egg wash, making a 1-inch edge. Using an offset or palette spatula, spread
one-third of the cream cheese mixture evenly on each of the puff pastry sheets. Roll the pas-
try jelly-roll style, evenly so that you roll into the egg-washed edge. Wrap in plastic wrap and
refrigerate for at least 1 hour and up to 8. Cover and refrigerate the egg wash.
Preheat oven to 400˚F. Slice the puff pastry into 28 slices, each ½ inch thick. (The sliced
pinwheels may be frozen at this time. 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 300˚F 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 350˚F for 25 to 30 minutes, turning after 15 minutes.
Nutritional information per pinwheel:
Calories 81 (62% from fat) • carb. 5g • pro. 3g • fat 6g
• sat. fat 1g • chol. 11mg • sod. 154 mg • fiber 0g
Turkey Sausage & Sun-Dried Tomato
Puff Pastry Pinwheels
Do-ahead prep makes these perfect for entertaining.
Makes 48
Preparation: 15–20 minutes, plus 1 hour to thaw puff pastry and
roast the sausage, and 30 minutes baking time
