Happy Boxing Day! Hope you had a wonderful Christmas, Hanukkah, and everything else :)
Today's post is a special tribute to Shelby, who I'm sure you know from her very delicious and delightful blog, The Life and Loves of Grumpy's Honeybunch. In celebration of Shelby's 4-year blog anniversary -- 4 great years!! -- she is very generously giving away a $50 gift card to a store of the winner's choice, from the following list:
- Marshall's/TJ Maxx
- Bed, Bath & Beyond
- Macaroni Grill
- Olive Garden
- Barnes & Noble
Here are the rules:
In honor of this special event, Shelby asked some of her blogging buddies to post a favorite small bite or appetizer, so I chose these yummy pinwheels that I made for a dear friend's bridal shower. They're just my kind of recipe because 1) They're can't-eat-just-one fantastic; 2) You can make them in advance and 3) They look fancy but they're really easy. Make them for New Year's!
Enjoy, good luck in the contest, and happy anniversary, Shelby! Here's to many more years with Grumpy's Honeybunch!
Cream Cheese-Herb Pinwheels
Makes about 30
12 oz. cream cheese, at room temperature
1 1/2 tsp. lemon zest
1 to 2 Tbsp. lemon juice
1 to 2 Tbsp. prepared pesto
Salt and pepper, optional
1 sheet puff pastry, thawed
1/2 cup snipped fresh chives (or any combo of chopped fresh herbs - I bet thyme would be lovely)
1. In a bowl, combine cream cheese, lemon zest and juice, and pesto. Mix well, and season with salt and pepper, if desired.
2. On a lightly floured surface, roll puff pastry to about 1/8 to 1/16 inch thickness, about a 16-inch square. Using an offset spatula, spread cream cheese mixture in a thin, even layer over pastry, leaving 1 inch of 1 side bare. Sprinkle with chives.
3. Starting with the side opposite the bare side, roll pastry into a tight log. Wrap with plastic wrap and freeze for at least 1 hour (I froze it for several days).
4. Preheat oven to 375ºF; line 2 large, rimmed baking sheets with parchment or Silpat. Remove log from freezer and let stand for about 10 minutes. It should still be frozen and firm, but not solid. Cut log into 1/4-inch slices and arrange on baking sheets, leaving some space around them. Bake for 12 to 15 minutes, until golden and crisp. Let cool slightly and serve warm.