Рецепт Retro: Celery, Apricot and Pecan Pinwheels
I love retro recipes. And remember with fondness the little pinwheel sandwiches that were always served at gatherings when I was younger. There were always several kinds served. There were usually ones with Maraschino Cherries, I've told you about them before, as well as several different kinds. I remember thinking how fancy these little pinwheels were and how I wished that more people would make and serve them, and guess what, I'm one of those more people now. I've been playing with several versions lately, varying the fillings and having fun in the kitchen.
This one was a big hit when I made it a couple of weeks ago. And personally, I thought they tasted wonderful. And they will be a repeat.
And kids love these as well, mainly because you cut the crusts off of the bread. Then get out your trusty rolling pin, and in this case my fondant rolling pin worked really well and roll out the bread until it's thin.
Then take some of the filling, spread it out on the rolled piece of bread
Roll it up
set aside while you finish wrapping them up. After they come out of the fridge, you can trim the ends off so that they look neater.
And don't forget to decorate the plate a little. Yield: Serves 8Author: Sid's Sea Palm CookingPrint Recipe
Celery, Apricot and Pecan Pinwheels
prep time: 10 MINScook time: 1 hourtotal time: 1 hours and 10 mins
These are a little retro, but so good and easy to make and serve in a hurry.
ingredients:
6-8 slices fresh white bread, crusts trimmed off
8 oz. Cream Cheese, softened
1/2 cup finely diced celery
1/2 cup finely diced pecans
6 dried apricot halves, diced fine
1-2 tablespoons fresh heavy cream 1/2 tsp. Fresh rosemary, chopped fine (or to taste)
instructions:
Mix the cream cheese with one tablespoon of heavy cream,
then add the celery, pecans and apricots.
If the mixture is still very stiff, then add the additional tablespoon
of cream. Taste, then add the rosemary
and mix in well. If needed, add some
additional rosemary, but be aware that it can hi-jack the flavors very easily.
Slice the crusts off of the bread and save for making bread
crumbs or stuffing. Take each slice of bread and using a rolling pin, roll it
out, until it's thin. Divide the
filling into 6 or 8 portions if needed.
Spread the filling in a layer over top of bread and roll it up,
horizontally (the wider part). If you roll it up lengthwise, you don't get the
pinwheel effect. Wrap each roll in
plastic wrap and place in the fridge for at least one hour. Take out of the fridge, and cut the ends
off, to even them off, then cut them into coins. Each slice of bread will make about 4-5 pinwheels depending on
how thick you cut them. I like them just under 1/2 inch thick. Bite
size in other words. Serve on a pretty platter and stand back. Those ends you cut off, they're for you to
sample. Or do as I did, share them with
the dog. Created using The Recipes Generator
My cookbook Hygge - Danish Food and Recipes would be
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