Date and Gorgonzola Pinwheels over Greens
Date and Gorgonzola Pinwheels over Greens
Sweet dates, creamy gorgonzola cheese and flavorful bacon rolled up and baked in golden puff pastry...served over greens, they're absolutely irresistible.
- Thaw: 40 minutes
- Prep: 45 minutes
- Bake: 25 minutes
- Serves: 5
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Tip
Previous tipHeat is the enemy of Puff Pastry—it handles best when cold. So avoid working with it on hot, humid days, in a stifling hot kitchen or next to your oven.
When serving Puff Pastry, cut with a serrated knife for the most even, attractive presentation.
Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.
Use a marble pastry board to help keep Puff Pastry cold while rolling and cutting.
Related videos
Rolled recipe
Thawing and Rolling Puff Pastry
Recipe
Ingredients
1 egg
1 tsp. water
1 cup chopped pitted date
1 tbsp. balsamic vinegar
10 slices thick-cut bacon
1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 1/4 cups crumbled Gorgonzola cheese (about 5 ounces)
Mixed salad greens
Directions
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk. Place the dates into a medium bowl. Add the vinegar and toss to coat.
Place the bacon onto a baking sheet. Bake for 25 minutes or until the bacon is cooked but not crisp, turning it over once after 20 minutes of baking time. Drain the bacon on paper towels.
Unfold 1 pastry sheet on a lightly floured surface. Brush the pastry sheet with the egg mixture. With the short side facing you, place 5 bacon strips crosswise onto the pastry sheet. Sprinkle with the half the Gorgonzola and top with half the date mixture. Starting at the short side, roll up like a jelly roll, brushing the pastry with the egg mixture as you roll. Repeat with the remaining pastry sheet.
Using a sharp knife, carefully cut each pastry roll crosswise into 10 slices. Place the slices, cut-side up, onto 2 baking sheets. Brush the slices with the egg mixture.
Bake for 25 minutes or until the pastries are golden brown.
Divide the salad greens among 5 bowls. Top each with 4 pastries. Drizzle with additional balsamic vinegar just before serving.
Make-Ahead: You can prepare the pinwheels up to 1 day in advance. Prepare as directed above but do not bake. Cover and refrigerate the unbaked pinwheels for up to 24 hours. Uncover and bake as directed above.
Comments
Submitted by:
Brian S.
Date: 2/5/2009
"WOW WHAT A COOK. I THINK THIS IS A BRILLANT RECIPE. HOW DID HE THINK IT UP. IT TASTES OUT OF THIS WORLD. EASY TO DO AND MY GUESTS REALLY HAVE ENJOYED THE PINWHEELS SO MUCH THEY ASKED FOR THE RECIPE."
Submitted by:
Susan R.
Date: 11/14/2009
"This was so easy and so amazingly great. I took it to a party and it was the hit of the night. Two people called the next day (One is a chef.) and wanted the recipe!!"