I first heard about this recipe on an appetizer thread on Chowhound; I’ve made a couple of times and I think they are fantastic! I used to really hate cilantro, never used it but then discovered I liked it if it was well mixed in. For this recipe, I used 1/2 cilantro, 1/2 parsley, uses fresh mint, too. The last time I made it, I changed some things and like it even better! You can do this in a blender or food processor.
I use Trader Joe Puff Pastry and typed up the recipe (double) to use both sheets. Here are my ingredients:
1 ½ cups roughly chopped cilantro
1 ½ cups roughly chopped parsley
1 cup mint, roughly chopped
4 teaspoons lemon juice
2 teaspoons ground cumin
1 teaspoon Diamond kosher salt
4 serrano chiles, roughly chopped
6 garlic cloves, use garlic press
1 – 8 oz package Philadelphia Cream Cheese … leave on counter an hour before
1 cup cheddar cheese, shredded
2 small cans water chestnuts, drained, dried, small chop
1 small red onion, very finely chopped
4 Tablespoons Grapeseed oil
All-purpose flour, to dust
2 (14 oz) puff pastry sheets, defrosted in fridge night before
1 egg, beaten
From reading the reviews I learned that it’s best to wrap up with plastic wrap an hour before you slice and bake. Smaller pinwheels are better.
Before, I baked, then froze some, later reheated in a toaster oven, still delicious. I’m wondering if I should instead slice and freeze unbaked.
