Pizza Puff Pinwheels

Pizza Puff Pinwheels

Pizza Puff Pinwheels

Ingredients

  • 375g pack ready rolled puff pastry, thawed if frozen
  • 6 tbsp ready made pasta sauce (not too chunky)
  • 100g wafer thin ham
  • 100g mature cheddar, grated
  • 1 egg, beaten
  • 1 tsp dried oregano or mixed herbs

Method

  1. Preheat oven to fan 180C/conventional 200C/gas 6. Unroll the pastry onto a lightly floured surface and roll it out to 40 x 32cm. Spread a layer of pasta sauce over it, leaving a 1cm border around the edges. Arrange the ham evenly on top, then scatter the grated cheese over.
  2. Starting at one of the short ends, roll the pastry up as tightly as possible. Chill in the fridge for 10 minutes or so.
  3. Take a very sharp knife and cut the roll into 12 equal slices, laying them flat on 2 non-stick baking trays as you go. Brush each pinwheel lightly with beaten egg and sprinkle over the herbs. Bake for 12-15 minutes until puffed and golden. Leave to stand for 5-10 minutes before serving.

Recipe source…..www.bbcgoodfood.com

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Cream Puff Chocolate Eclair Cake

Cream Puff Chocolate Eclair Cake

Cream Puff Chocolate Eclair Cake

Ingredients

Pastry:
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup water
  • 1 cup unbleached all purpose flour
  • 4 large eggs
Chocolate Filling:
  • 2 ounces semisweet chocolate
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1 cup confectioners’ sugar
  • 3 tablespoons hot water
Cream Filling:
  • 4 cups milk
  • 8 oz. cream cheese, softened
  • 2 large (5.1 oz) pkgs instant vanilla pudding (or 3 small, 3.4 oz)
Topping:
  • 1 8-ounce container Cool Whip
  • Chocolate syrup

Instructions

  1. Preheat oven to 400 F.
For the Pastry:
  1. In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
  2. Spread in bottom and up the sides of an ungreased 9×13 inch pan. Bake at 400 degrees F for 35 minutes. Cool completely.
For the Chocolate Filling:
  1. Melt chocolate and butter in the microwave on high for 1 minute. Stir. Continue heating at 20 second intervals until smooth. Stir in vanilla. Sift in the powdered sugar, a little at a time, stirring as you go. Dribble water in to the mixture until smooth and spreadable (you may or may not use all the water). Spread over the cooled pastry.
For the Cream Filling:
  1. In mixing bowl beat the cream cheese until fluffy. Slowly and gradually add the milk while still beating. Once these are well combined, add pudding mix and beat until thickened. Spread over chocolate layer in cooled pastry.
  2. Top with whipped topping, and draw lines of chocolate syrup across the top, then run a knife down the top in the opposite direction of the syrup lines, about every 2 inches. Keep refrigerated until ready to serve.

Recipe Source…..amandascookin.com

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