Puff Pastry Pinwheels

Puff Pastry Pinwheels
Delicate, flaky puff pastry combines well with the nutty flavor of soybeans in this attractive hors d’oeuvre.

Ingredients

 1 ⅔ cups cooked soybeans (1 15-ounce can), drained
 2 tablespoons mild-flavored vegetable oil
 1 tablespoon tamari or soy sauce
 2 tablespoons ketchup
 1 sheet frozen puff pastry, thawed according to package instructions
 6 thin slices Swiss cheese (about 4 x 6 inches or 10 x 15 cm), at room temperature
 Note: Use dairy-free cheese for a vegan version.

Instructions

1

Place soybeans, vegetable oil, tamari, and ketchup in a food processor and blend until just slightly textured (or mash by hand).

2

Open puff pastry sheet and lay flat. Cut along folds to make three pieces. Cut each of these crosswise, in half. On a lightly floured surface, roll out pastry to make six 5 x 7-inch rectangles.

3

Divide soybean filling among the six sheets (about ⅓ cup). Spread over pastry, leaving ½-inch border around all edges. Lay one slice of Swiss cheese over filling. Moisten edges of the pastry with water. Roll up into a jellyroll shape, starting with the 5-inch edge. Pinch seams and edges to seal.

4

Wrap each roll separately with waxed paper or plastic wrap. Chill for at least 2 hours until firm.

5

Preheat oven to 425ᵒ F. Remove from refrigerator, take off coverings, and slice each roll crosswise into six equal rounds. Place on greased baking sheets, arranging end pieces seam-side down. Bake for 7 to 10 minutes. Serve hot or at room temperature.

Serving: 18 pinwheels

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Ingredients

 1 ⅔ cups cooked soybeans (1 15-ounce can), drained
 2 tablespoons mild-flavored vegetable oil
 1 tablespoon tamari or soy sauce
 2 tablespoons ketchup
 1 sheet frozen puff pastry, thawed according to package instructions
 6 thin slices Swiss cheese (about 4 x 6 inches or 10 x 15 cm), at room temperature
 Note: Use dairy-free cheese for a vegan version.

Directions

1

Place soybeans, vegetable oil, tamari, and ketchup in a food processor and blend until just slightly textured (or mash by hand).

2

Open puff pastry sheet and lay flat. Cut along folds to make three pieces. Cut each of these crosswise, in half. On a lightly floured surface, roll out pastry to make six 5 x 7-inch rectangles.

3

Divide soybean filling among the six sheets (about ⅓ cup). Spread over pastry, leaving ½-inch border around all edges. Lay one slice of Swiss cheese over filling. Moisten edges of the pastry with water. Roll up into a jellyroll shape, starting with the 5-inch edge. Pinch seams and edges to seal.

4

Wrap each roll separately with waxed paper or plastic wrap. Chill for at least 2 hours until firm.

5

Preheat oven to 425ᵒ F. Remove from refrigerator, take off coverings, and slice each roll crosswise into six equal rounds. Place on greased baking sheets, arranging end pieces seam-side down. Bake for 7 to 10 minutes. Serve hot or at room temperature.

Serving: 18 pinwheels

Puff Pastry Pinwheels