This is a new favorite in my appetizer arsenal. If you’ve been following this blog for any length of time you know that this combination comes up a lot. I think one of my most popular posts is the fig and gorgonzola flatbread. I make it at almost every party I have, and I’ve been to several that served it! (you think I would have thought to get a better picture by now) These puff pastry pinwheels are a variation on the theme. All the same ingredients, but on puff pastry. The buttery, flaky crunch of the puff pastry really does it for me, and the fig and gorgonzola shine, once again. Let’s not forget that these can be made up to 3 months in advance, such a treat when you are hosting a party.
Fig and Gorgonzola Pinwheels
1 package fronzen puff pastry
1 jar fig jelly
8 ounces crumbled gorgonzola
4 scallions, sliced
2 tablespoons minced garlic
2 teaspoons minced fresh rosemary
Leave the puff pastry on the counter for 20 minutes before beginning.
On a floured surface, roll out one sheet of puff pastry. Add about two inches to each side. You will be left with a long rectangle.
Spread a light coating of jelly on the bottom. Sprinkle with half the garlic and rosemary, then half the scallions and as much cheese as you’d like. They taste amazing with even a small amount of cheese.
Roll up the short side, so you are left with one long roll. Wrap the roll in plastic wrap and freeze for 30 minutes, or up to 3 months.
When you are ready to bake, leave the roll on the counter for 10 minutes, then slice them about 1″ thick. Bake at 400º for 20-30 minutes, or until golden brown. Serve warm or at room temperature.
A votre santé!