Some time ago a friend gave me this recipe and I only just got a chance to try it when we were snowed in over the weekend. Am I glad I did! These are terrifically tasty little tidbits that work on so many levels. They are great as a side dish for a brunch, as an appetizer for a dinner, or the perfect accompaniment to a bowl of soup or a nice salad for lunch. Have you ever known a food to be so versatile as to work at every meal (other than the chocolate chip cookie, of course!)?
Cheesy Bacon Pecan Spirals
2 cups shredded sharp cheddar cheese
1 cup grated Parmesan cheese
1 3-oz. package Philadelphia cream cheese, room temperature
1 16-oz. package Hickory Smoked Bacon, cooked, drained and crumbled
1 cup toasted, chopped pecans
1/2 teaspoon cayenne pepper, or to taste
1 17.3 oz.pkg. frozen puff pastry, thawed
1 large egg
1 tablespoon water
In a medium bowl, mix grated cheeses and cream cheese; beat at medium speed with mixer until smooth. Add bacon, pecans, and cayenne paper. Beat at medium speed until thoroughly mixed. On lightly floured surface, roll one puff pastry sheet into a 13" x 11" rectangle. In a small bowl, combine egg and water, whisking to mix. Brush egg mixture on puff pastry sheet. Spread half of cheese mixture over pastry, leaving a 1/2" border. Beginning with short side, roll up jelly-roll style. Repeat procedure with remaining puff pastry sheet and cheese mixture. Wrap tightly in plastic wrap and chill for 2 hours or up to 2 days, if desired.
To serve, preheat oven to 350 degrees F. Line baking sheets with parchment paper. Cut rolls into 1/2" thick slices, place on prepared baking sheets. Bake for 20 to 25 minutes or until golden brown.
Makes approximately 2 dozen spirals.
|Spreading the cheese mixture over the puff pastry is NOT an easy task. I dipped my fingers into the egg wash mixture in order to accomplish this and even then I had a gap or two that didn't really make a difference in the end.|
|I did not have difficulty with this, but I think the next time I'll roll the puff pastry out onto a big piece of waxed paper to keep it from sticking to the board.|
|While the recipe does not state this, I cut off the doughy ends that didn't contain much of the mixture.|
|Use a sharp nice to slice and they come out beautifully!|
|I cut the recipe in half with great success, and baked up only six -- three each -- to be consumed with our salad for lunch. We both loved these. I froze the rest and will let you know if that worked successfully.|
|Hot from the oven!|
If you're planning a Super Bowl party, these would be a great snack. They are equally good hot from the oven as they are at room temperature...if they last that long!