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PINWHEELS X 2: Cheddar, Bacon and Garlic Almond pinwheels + Cream Cheese and Marmite pinwheels

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TRH Pinwheels

Cheddar, Bacon and Garlic Almond pinwheels (on the left side of picture)
1 Sheet store bought Butter puff pastry
½ cup sharp grated cheddar cheese
½ cup bacon bits
¼ cup garlic almond slivers
1 egg with a bit of milk for egg wash

Preheat over to 375F (190C)
I work direct in the baking tray, and on the parchment paper.
Unroll puff pastry and sprinkle cheese evenly over pastry.
Top with bacon pieces and then the slivered almonds.
Starting at the one edge, roll the puff pastry up, jelly roll style. Roll up in a tight roll, as tight as possible.
Once rolled up, I then rolled it in the parchment paper and into the freezer for 20-30 minutes. If you need more time, to have it properly frozen, do not take it our prematurely.
Use a serrated bread knife, slice pastry crosswise into 1cm thick slices.
Place flat on parchment paper which you placed on the baking tray.
Brush a bit of egg-wash over the top of each pinwheel.
If you prefer you can sprinkle with a bit of cayenne pepper or paprika.
Bake for 18-20 minutes of until deep gold color.

Cream Cheese and Marmite (on the right side of picture)
1 Sheet store bought Butter puff pastry
±150-200g spreadable cream cheese
±¼ of 125g bottle marmite

Directions same as above.
For Cream Cheese and Marmite filling:
Mix the cream cheese and marmite in the tub.
Spread over the pastry, roll up and freeze.
Continue as indicated above.

Own creations, Prepared, tried and tested by The Recipe Hunter (Cook & Enjoy)

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