Ingredients with Measurements:
- 1 package of puff pastry dough
- 8 oz. cream cheese, softened
- 4 oz. smoked salmon (lox)
- 2 tbsp. chopped fresh chives
- 1 egg, beaten
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Roll out the puff pastry dough on a lightly floured surface until it is about 1/8 inch thick.
3. Spread the softened cream cheese evenly over the puff pastry dough, leaving a 1/2 inch border around the edges.
4. Sprinkle the chopped fresh chives over the cream cheese.
5. Layer the smoked salmon (lox) on top of the cream cheese and chives, covering the entire surface of the dough.
6. Season with salt and pepper to taste.
7. Starting at one end, tightly roll up the puff pastry dough into a log shape.
8. Brush the beaten egg over the entire surface of the log.
9. Using a sharp knife, slice the log into 1/2 inch rounds.
10. Place the pinwheels on a baking sheet lined with parchment paper, spacing them about 1 inch apart.
11. Bake for 15-18 minutes or until the pinwheels are golden brown and puffed up.
12. Serve warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 15-18 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
Makes approximately 24 pinwheels.
Nutritional information:
Calories per serving: 120
Total fat: 9g
Saturated fat: 4g
Cholesterol: 30mg
Sodium: 140mg
Total carbohydrates: 7g
Dietary fiber: 0g
Sugar: 0g
Protein: 3g
Substitutions for ingredients:
- Instead of smoked salmon (lox), you can use any other type of smoked fish or even cooked shrimp.
- Instead of chives, you can use chopped fresh dill or parsley.
Variations:
- Add a layer of thinly sliced cucumber or avocado on top of the smoked salmon before rolling up the pinwheels.
- Use flavored cream cheese, such as garlic and herb or sun-dried tomato, for added flavor.
- Add a sprinkle of everything bagel seasoning on top of the beaten egg before baking for a fun twist.
Tips and tricks:
- Make sure the cream cheese is softened to room temperature before spreading it on the puff pastry dough.
- If the puff pastry dough becomes too soft or sticky while rolling it out, place it in the refrigerator for a few minutes to firm up.
- For even slices, use a sharp knife and wipe it clean between each cut.
Storage instructions:
Store any leftover pinwheels in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pinwheels on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the pinwheels on a platter and garnish with additional chopped chives or fresh herbs.
Garnishes:
Chopped chives or fresh herbs.
Pairings:
Serve with a side salad or fresh fruit for a light and refreshing meal.
Suggested side dishes:
- Mixed greens salad with a citrus vinaigrette
- Fresh fruit salad
- Roasted vegetables
Troubleshooting advice:
- If the pinwheels are not puffing up, make sure the oven is preheated to the correct temperature and that the puff pastry dough is not too thick.
- If the pinwheels are sticking to the parchment paper, lightly grease the paper with cooking spray or butter.
Food safety advice:
Make sure to store any leftover pinwheels in the refrigerator and consume within 3 days.
Food history:
Lox and cream cheese is a classic combination often found in Jewish cuisine. It is commonly served on bagels for breakfast or brunch.
Flavor profiles:
Savory, creamy, and slightly salty.
Serving suggestions:
Serve as an appetizer or light meal.
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