I really wanted to sneak in this post before the new year because it's such an easy and tasty appetiser that you will WANT to make for your new year's eve party. I made it as a quick snack for Maryam but me an Akber ended up eating most of them.
With only three ingredients and twenty minutes in the oven, you can rustle these up in no time at all. I personally felt they tasted better straight out of the oven because I like the flakiness of just baked puff pastry. But they tasted just as yummy cold. Another alternative would be to prepare these beforehand and freeze them. Then defrost in the fridge and bake just before serving. Lastly, if you do happen to have any leftovers, they can also be refreshed in the oven for 5 minutes to get them all crisp again.
I recently found whole wheat puff pastry sheets in my local supermarket so used those in the hope of being somewhat healthy but I'm sure they'll taste even better with normal white flour puff pastry sheets. The recipe is very adaptable so you can add whatever takes your fancy. Next time, I think I'll try them with grated onions mixed with the cheese and homemade Pesto. Or how about a sweet version with cream cheese, sugar and perhaps cinnamon? The possibilities are endless! These can be stored in an airtight container for 2 days.
Cheese and Sundried Tomato Pinwheels
2 sheets puff pastry
4 tbs chopped sundried tomatoes
4 tbs grated cheddar cheese
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 till you reach the centre. Slightly pinch the rolled ends together so it doesn't open up. Using a sharp knife, slice into half inch slices. Place 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.