Ingredients
4 Tablespoons Sun-Dried Tomatoes, Chopped
2 whole Sheets Puff Pastry
4 Tablespoons Grated Cheddar Cheese
Method
Sources
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Recipe1M+
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Stainless press for hard cheeses — cheddar, gouda, manchego
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Mesophilic cultures for aged cheese production
Tapered rolling pin for pastry work, lamination
Humidity-controlled cheese storage — keep artisan cheese perfect
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Stainless press for hard cheeses — cheddar, gouda, manchego
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Mesophilic cultures for aged cheese production
Tapered rolling pin for pastry work, lamination
Humidity-controlled cheese storage — keep artisan cheese perfect
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preheat the oven to 200 degrees centigrade. spread the chopped sundried tomatoes onto the puff pastry sheets followed by the cheddar cheese. roll each end of the puff pastry towards the center until you reach the centre. slightly pinch the rolled ends together so it doesnt open up. using a sharp knife, slice into half inch slices. place the slices on parchment paper and bake in the oven for 20 minutes or until golden and crispy. serve straight out of the oven. this yielded twenty small pinwheels.