Sun-Dried Tomato and Artichoke Pinwheels.
Makes 36
One 397 package frozen puff pastry, thawed in the refrigerator overnight
8 oz (250 g) cream cheese, room temperature
1/3 cup (80 mL) chopped sun-dried tomatoes packed in oil
1 tbsp (15 mL) chopped capers in brine
½ cup (125 mL) chopped artichokes packed in water (about ½ a can)
1 large clove garlic, minced
1 tsp (5 mL) finely chopped fresh basil, or basil paste
pinch salt and pepper
2 tbsp (30 mL) Dijon mustard
½ cup (125 mL) grated old cheese
Preheat oven to 425°F (220°C). Line a cookie sheet with parchment paper.
In a bowl combine the cream cheese, tomatoes, capers, artichokes, garlic, basil, salt and pepper. Mash using the back of a fork.
On a floured counter, roll out ½ the pastry to a 9” x 12” (23 cm x 30 cm) square. Brush 1 tbsp (15 mL) of the mustard over the surface. Spread over ½ the filling. Sprinkle with ¼ cup (60 mL) grated cheese. Roll up the long side. Trim off the ends and slice ½” (1 cm) thick rounds. Place them cut side down on the cookie sheets, leaving 1 ½ inch (3 cm) space between each round. Bake for 15-17 minutes, or until golden brown. Cool slightly and serve.
Repeat with the second block of pastry.
