Cuisinart Premier Serie Folleto De Instrucciones Y Recetas página 26

Turkey Sausage & Sun-Dried Tomato
Do-ahead prep makes these perfect for entertaining.
Preparation: 15–20 minutes, plus 1 hour to thaw puff pastry and
roast the sausage, and 30 minutes baking time
¼ cup toasted walnuts
¾ ounce Asiago, cut into ½ -inch pieces
4 sun-dried tomato halves,
reconstituted in ½ cup boiling
water until softened, squeezed dry
1 shallot (1 ounce)
¼ pound Italian turkey sausage, roasted
and cooled, cut into
Insert the metal blade. Place the walnuts in the work bowl, pulse 5 times to chop. Remove
and reserve. With the machine running, drop the cheese cubes down the feed tube. Process
for 30 seconds until finely chopped, remove and reserve. Put the sun-dried tomatoes in the
work bowl, pulse 5 times to chop, remove and reserve.
With the machine running, drop the shallot down the feed tube and process until finely
chopped, about 5 seconds. Scrape down the sides of the work bowl. Add the sausage and
pulse about 3 times to roughly chop. Add the cream cheese, basil and ground pepper to the
work bowl. Use the pulse to incorporate. Scrape down the sides of the work bowl. Add the
reserved chopped walnuts, Asiago cheese and sun-dried tomatoes. Use the pulse to incor-
porate. Transfer the mixture to a small bowl.
On a lightly floured surface, roll out the sheet of puff pastry to 10 x 14 inches. Arrange the
pastry on the work surface so that the long side is in front of you. Brush the top 1-inch edge
of the pastry with the egg wash. Using an offset or palette spatula, spread the cream cheese
mixture evenly on the puff pastry. Roll the pastry evenly, jelly-roll style, so that you roll into
the egg-washed edge. Wrap in plastic wrap and refrigerate for at least 1 hour and up to 24.
(The entire roll may be frozen; thaw in the refrigerator for 2 to 3 hours before continuing.)
Cover and refrigerate the egg wash.
Preheat the oven to 400º F. Slice the puff pastry into 28 slices, each ½ -inch thick. (If the puff
pastry has not already been frozen once, you may freeze it now for baking later. Freeze the
slices on a plastic wrap-lined baking sheet in a single layer. When frozen solid, transfer to a
freezer bag. Double-wrap the bag to keep out freezer odors. May be frozen up to 3 weeks.)
Arrange the puff pastry slices on a baking sheet about 1 inch apart. Lightly brush with the
egg wash. Bake for 23 to 28 minutes, until puffed and golden. Serve hot/warm. If desired,
they may be baked ahead. Bake until light golden, cool, then refrigerate until ready to serve.
Reheat in a 300ºF oven for about 5 minutes.
*To roast the turkey sausage, prick the sausage several times with a fork, rub lightly with
about ½ teaspoon of olive oil, then roast on a foil-lined pan at 350ºF for 25 to 30 minutes,
turning after 15 minutes.
Calories 81 (62% from fat) • carb. 5g • pro. 3g • fat 6g
• sat. fat 1g • chol. 11mg • sod. 154 mg • fiber 0g
Puff Pastry Pinwheels
Makes 28
⁄
3
-inch slices*
4
Nutritional information per pinwheel:
25
8 ounces cream cheese, regular or low
fat, not nonfat, cut into cubes
1 teaspoon basil
¼ teaspoon freshly ground
black pepper
1 sheet frozen puff pastry, thawed for
1 hour in the refrigerator
egg wash: 1 egg + 2 tablespoons
water, beaten together