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1 sheet puff pastry, thawed
1 8 oz pkg cream cheese, softened
4 TBS butter, softened
1 Wind & Willow Pear & Pomegranate Cheeseball & Dessert Mix
½ cup toasted crushed walnuts
¼ tsp nutmeg
½ tsp cinnamon
1 egg, beaten
Turbinado sugar
Mix Pear & Pomegranate mix with cream cheese and butter. Roll puff pastry sheet to about 10” by 16” rectangle. Spread some of the cream cheese mixture on the puff pastry leaving a ½ inch boarder. Mix the walnuts, nutmeg and cinnamon together and sprinkle over cream cheese mixture. Roll puff pastry into a log starting with the longer edge. Refrigerate to firm up. Once firm, slice into ½ inch slices. Place on sheet pan 2 inches apart and coat with egg wash. Sprinkle with turbinado sugar. Bake at 350 degrees for 15 mins or until golden brown.
By Julie Jester of The Cook's Station
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