Subj : Tailgating Grub - 47
To   : All
From : Dave Drum
Date : Sat Oct 05 2024 09:39 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Za'atar Parmesan Pinwheels
Categories: Pastry, Cheese, Herbs, Chilies
     Yield: 42 servings

   2/3 c  Grated Parmesan
 1 1/2 tb Za'atar; more for garnish
   1/8 ts Fine salt
       pn Ground cayenne
    16 oz Pkg puff pastry; thawed, but
          - still cold
          A-P flour; for rolling
          - (opt)
     1 lg Egg; lightly beaten
          Flaky sea salt; for
          - finishing
          Sesame seeds; for finishing
          - (opt)

 In a medium bowl, combine Parmesan, za'atar, salt and
 cayenne.

 On a piece of parchment paper, roll out the cold puff
 pastry into a 12" X 16" rectangle, about 1/8" inch
 thick. (If the rolling pin sticks, you can flour it
 very lightly.)

 Position puff pastry so the longer side is facing you.
 Lightly brush the egg wash across the pastry and
 sprinkle the za'atar-Parmesan mixture all over the
 egg-washed surface in an even layer, leaving a 1/4"
 border on the longer side farthest from you. Using a
 rolling pin, gently roll over the top of the
 za'atar-Parmesan mixture. Save the remaining egg wash to
 use on the puff pastry before baking.

 Using a sharp knife or bench scraper, cut the puff
 pastry in half crosswise. Starting with the half closest
 to you, roll the dough into a tight log; finish with the
 1/4" border seam underneath, pinching it to seal. Repeat
 with remaining dough.

 Line a baking sheet with parchment paper (you can reuse
 the one you rolled the dough on).

 Transfer logs onto the prepared baking sheet. Cover with
 another piece of parchment and refrigerate for 30
 minutes or up to 6 hours.

 Set the oven @ 375ºF/190ºC. Uncover dough logs, and line
 another baking sheet with parchment. (You can use the
 one covering the logs.)

 Transfer the logs to a cutting board. Using a sharp
 knife, slice each log into ¼-inch-thick rounds. Using an
 offset spatula or metal spatula, place the pinwheels on
 parchment-lined baking sheets, spacing them about 1 inch
 apart. (You might need a third baking sheet; if they
 don’t all fit in your oven at the same time, refrigerate
 one baking sheet until ready to bake.)

 Using reserved egg wash, lightly brush egg onto
 pinwheels and sprinkle with more za’atar, and flaky salt
 and sesame seeds, if you like.

 Bake pinwheels until golden brown and puffed (some will
 puff into domes), 20 to 30 minutes, rotating sheet pans
 halfway through. Cool on baking sheets for 5 minutes,
 then transfer to a wire rack to cool completely. These
 are best served warm, but will keep in an airtight
 container for up to 3 days.

 By: Melissa Clark

 Yield:About 3 1/2 dozen

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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