Thursday, March 11, 2010

Hey!

I know it's been awhile; it's been a very busy few weeks and it's only going to get busier. I was looking over schedules with a few people yesterday, and it is quite literally, a sprint to the finish. Graduation is a short two months away, but I'm just hoping to make it Spring Break first. :)

A friend of mine, Emily, is having a recital tonight. It's essentially her "thesis" for her music major. I'm helping her out with set-up and stuff, but I also baked for her as well. I decided to fix Spinach-Gruyere Pinwheels. I first heard of this through Paula Deen a while ago, and so I decided I would fix them, but I decided to add bacon. I fear that my friend, Tim, has been a bad influence on me....bacon makes everything better :)

Spinach-Gruyere Pinwheels

Puff pastry
Spinach
Bacon
Garlic
Gruyere
Parmesan
Fontina

Preheat oven to 400. I make sure that the puff pastry has some to room temp so that it's a little easier to work with. In a large saucepan, render the fat from 3 slices of bacon. Once you have this, saute 2 cloves of garlic in the fat, and once its has lost its raw smell begin adding spinach. You're going to need to wilt down about 1 or 2 bags.

While the spinach is wilting, you can grate up your cheeses. Combine them all together in a bowl. After spinach has wilted, let it cool for a while, then try to drain most of the water from it by wringing it in a towl. You don't want too much water in your spinach.

Once all these ingredients are ready, roll out your puff pastry and brush with melted butter. Layer the cheese, spinach, and bacon on top of the pastry, making sure to leave about 1/2" on one end. Roll up the pastry to make a roll, which you then slice into 1/2" slices. Place on a greased baking sheet and bake until golden brown, about 15 minutes. Cool and enjoy!!

1 comment:

they spread the word said...

How did these turn out? Sounds like a lot of work.