Diced USA pears are rolled up in puff pastry, with crunchy pistachios, piquant Parmesan, and a kick of cracked pepper, creating bite-sized bursts of flavor. Deceptively simple to prepare, and sweet and savory at the same time, they make the perfect cocktail accompaniment.
Recipe and photo courtesy of USA Pears.
- 1 sheet frozen puff pastry (half a 17.3-ounce package), thawed
- 1 large egg, lightly beaten
- 1 cup finely diced USA Red Anjou or Bartlett pear (about 1/2 of a large pear)
- 1/4 cup ground pistachios
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspon coarsely ground black pepper
- 1 Place the pastry sheet on a clean work surface and roll it out to smooth the seams and create a 10-inch square. Cut the square in half, forming two 10-by-5-inch rectangles. Brush the entire surface of each half of the pastry lightly with some of the beaten egg. Leaving a 1/2-inch border along a longer edge of each rectangle, sprinkle with the pears, pistachios, Parmesan, and pepper, dividing each ingredient evenly between the two.
- 2 Starting at the long side opposite the plain border, roll up each pastry like a jelly roll, pressing gently to seal the ends, creating a long log. Wrap each log individually in plastic wrap and chill in the freezer until firm, at least 1 hour and up to 3 days.
- 3 To bake, position racks in the top and bottom thirds of the oven and preheat it to 400°F. Line 2 large baking sheets with parchment paper.
- 4 Cut each pastry log crosswise into about 24 round pinwheels. Arrange the pinwheels on the lined baking sheets, spacing them about 1-inch apart. Bake until the pinwheels are puffed and golden brown, about 20 minutes, rotating the pans from top to bottom in the oven about halfway through.
- 5 Cool briefly on the pans, and serve warm.