A make-ahead appetizer, perfect for brunches or cocktail parties, featuring puff pastry, bacon, cheddar, and leeks.
These airy and delicate hor’dourves are an elegant yet comforting treat. Puff pastry is lathered with a savory cream cheese mixture, full of bacon, leeks and freshly grated cheddar cheese. They are perfectly served at a brunch, but would also fit right in alongside a buffet of small bites at your next cocktail party.
Make Ahead Tip: If you’d like to make these treats ahead of time, simply bake them, allow them to cool and store between sheets of wax paper in an airtight container. Just before your event, preheat the oven to 350° and allow to bake 6-8 minutes.
- 1 Package of Frozen Puff Pastry Sheets thawed
- 2 Leeks
- 8 Slices of Thick-Cut Bacon diced
- 8 ounces Cream Cheese room temperature
- 2 tablespoons Mayonnaise
- 1 large Egg
- 1 cup Freshly Grated Cheddar Cheese
- 1/2 teaspoon Freeze Dried Chives
- 1/2 teaspoon Black PepperPinch of Kosher Salt
- All-Purpose Flour for Rolling Out Dough about 1/4 cup
The day before you intend to make the pinwheels, set the puff pastry in the refrigerator to thaw overnight. Have ready a large bowl full of cold water. Cut each leek in half lengthwise, transfer to the bowl and begin removing any excess sand or grit from the inner layers. Pat dry and transfer to a cutting board. Begin slicing the leeks into thin rounds, white and light green parts only. Discard the dark green areas and the roots. Set aside until ready to use.
Have ready a plate lined with paper towels. Saute the bacon in a saute pan over medium-high heat for 10-12 minutes, or until crispy. Remove from the pan and set aside on a plate. Reduce the heat to medium-low and add the leeks to the saute pan, cooking in the leftover bacon grease. Saute 2 minutes and set aside to cool.
In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld mixer and a medium-sized bowl), add cream cheese and mayonnaise and beat at a medium-high speed until completely smooth, about 2 minutes. Add egg and mix until evenly combined. Add bacon, leeks, cheddar, chives, pepper, and salt and using a wooden spoon, gently fold into the mixture. Set aside until ready to use.
On a large floured board, sprinkle one sheet of puff pastry with the flour and roll out into a rectangle about 10"x15".
Spread half of the cream cheese mixture onto the pastry sheet using an offset spatula or a knife, making sure to spread it all the way from one end to the other. Then, working from short-end to short-end, tightly roll the pastry just as you would cinnamon rolls. Transfer roll to the refrigerator and repeat with the second pastry sheet. Transfer the second roll to the refrigerator. Allow rolls to chill until firm, about 30 minutes.
Preheat the oven to 400° and have ready a baking sheet lined with either parchment paper or a silicone baking mat.
Once the rolls have been properly chilled, remove one roll from the refrigerator and transfer to the floured work surface. Use a sharp, serrated knife to cut the roll into 1/2"-3/4" pieces, and discard of the ends. Set pinwheels on a baking sheet, spacing them each about 2" apart.
Bake for 15 minutes, or until puffed and golden brown. Allow to cool slightly, then transfer to a cooling rack.
Remove the second, chilled roll from the refrigerator, cut, transfer to the baking sheet and bake as directed above. Allow to cool slightly.
Serve warm and enjoy.
Makes 25-30 servings.
Would pair well with: