Deliciously savoury Puff Pastry Swirls filled with sun-dried tomato, Parmesan cheese and walnuts. Perfect for parties and nibbles. Recipe with ready-made gluten free puff pastry.
280ggluten free puff pastry= 1 packet ready-rolled Jus Rol puff pastry (or use alternative)
1egg - lightly beaten (to brush pastry and glaze) OR use milk
100gparmesan cheeseapprox (grated)
5largesun-dried tomatoes approx (cut into small pieces)
45gwalnutschopped/crushed
Instructions
If the pastry has been in the fridge, bring to room temperature before starting.
If using pastry that needs to be rolled, roll into a large rectangle shape about 3 mm thick. Roll on top of well-floured baking paper, lifting frequently to prevent sticking.
OR... Unroll the ready-rolled puff pastry sheet. Leave on the baking paper that it was packed with.
Lightly brush the surface with beaten egg (or milk).
Leaving an un-topped gap of 2 to 3 cm along one long edge, sprinkle a layer of grated parmesan cheese over the top, followed by an even random sprinkling of sun-dried tomato and chopped walnuts.
Brush the un-topped edge with egg-wash or milk to re-moisten (as required).
Roll up the pastry sheet, starting from the topped long-edge. Roll snuggly, but not over-tight to allow room to puff.
Finish the roll at the dampened long edge, sticking the moistened pastry onto itself. Turn over so that the join is underneath.
Wrap the pastry 'sausage' in the baking paper and chill for about 30 minutes to firm up.
Preheat the oven to 200 C/400 F/Gas 6.
Once chilled, use a very sharp knife to cut the pastry roll into rounds about 2 cm thick (or as you like them).
Place on a baking sheet lined with baking paper, flat side down and brush with beaten egg (or milk).
Bake for about 20 minutes until puffed and golden.
Remove from the oven and transfer the pastry swirls onto kitchen roll for a couple of minutes to soak up any excess oil. It's easiest to do this with tongs.
Enjoy hot and fresh or cold.
Notes
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
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