A puff pastry appetizer featuring a cream cheese filling with bacon, Cheddar, chives, and onions or leeks.
The day before you intend to make the pinwheels, set the puff pastry in the refrigerator to thaw overnight.
If using leeks, have ready a large bowl full of cold water, and 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.
If using an onion, finely dice and 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 about 10 minutes, or until crispy. Remove from the pan and set aside on a plate. Reduce the heat to medium-low and add the leeks or onions to the saute pan, cooking in the leftover bacon grease. Saute 2 minutes for leeks, or 5 minutes for onions. Set aside to cool.
In a small bowl, combine 1 egg and the water, and whisk to combine. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, add cream cheese and mayonnaise and beat at a medium-high speed until completely smooth. If you don't have a stand mixer, use a handheld mixer and medium-sized mixing bowl.
Add bacon, leeks (or onions), cheddar, chives, pepper, and salt and mix on low to combine. 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 9"x13".
Spread half of the cream cheese mixture onto the pastry sheet using an offset spatula or a knife, leaving an empty space about 1" wide on one of the ends for the egg wash. Using a pastry brush, brush the empty space lightly with the egg wash.
Working from short-end to short-end, tightly roll the pastry toward egg wash end (just as you would cinnamon rolls) and pinch at the seam. Transfer roll to the refrigerator and repeat with the second pastry sheet. Transfer the second roll to the refrigerator, and allow the rolls to chill until firm, about 30 minutes.
Remove 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, and bake for 15 minutes, or until puffed and golden brown. Allow to cool slightly and serve.
MAKE AHEAD TIP: If you'd like to make the pinwheels ahead of time, simply bake them, allow 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.
The Anthony Kitchen