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Lancewood Easy Cheese Pastries
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Lancewood Easy Cheese Pastries

Ingredients

Sundried tomato pinwheels:

200 g sheet(s) puff pastry
115 g LANCEWOOD® Medium Fat Plain Cream Cheese
45 ml sun-dried tomato pesto
15 ml dried basil

Tomato & basil puffs:

200 g sheet(s) puff pastry
120 g LANCEWOOD® Medium Fat Plain Cream Cheese
115 g LANCEWOOD® White Gouda , finely grated
6 rosa tomato(es) , halved
5 g fresh basil , shredded

Method

Sundried tomato pinwheels:
Preheat the oven to 180°C.

Roll out the puff pastry and evenly spread with cream cheese.

Spread with sun-dried tomato pesto and sprinkle with dried basil.

Tightly roll up the pastry lengthways. Slice the rolled-up pastry into 1 cm rounds.

Place on a greased baking sheet and bake for 8 – 12 minutes.

Tomato & basil puffs:
Preheat the oven to 180°C.

Roll out the puff pastry. Using a knife, lightly press onto the pastry to create an indent and divide the pastry into six blocks.

Divide the cream cheese between the six blocks and spread it in the center of each block. Divide the cheese, tomatoes and basil and place it on top of the cream cheese in each block.

Slice the pastry sheet into six pieces along the indent.

Place on a greased baking sheet and bake for 8 – 12 minutes.

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