egg wash: 1 egg + 2 tablespoons water, beaten together
Insert the metal blade. Place the walnuts in the work bowl, pulse 5 times to chop. Remove and reserve. With the machine running, drop the cheese cubes down the feed tube. Process for 30 seconds until finely chopped, remove and reserve. Put the sun-dried tomatoes in the work bowl, pulse 5 times to chop, remove and reserve.
With the machine running, drop the shallot down the feed tube and process until finely chopped, about 5 seconds. Scrape down the sides of the work bowl. Add the sausage and pulse about 3 times to roughly chop. Add the cream cheese, basil and ground pepper to the work bowl. Use the pulse to incorporate. Scrape down the sides of the work bowl. Add the reserved chopped walnuts, Asiago cheese and sun-dried tomatoes. Use the pulse to incorporate. Transfer the mixture to a small bowl.
On a lightly floured surface, roll out the sheet of puff pastry to 10 x 14 inches. Arrange the pastry on the work surface so that the long side is in front of you. Brush the top
1-inch edge of the pastry with the egg wash. Using an offset or palette spatula, spread the cream cheese mixture evenly on the puff pastry. Roll the pastry evenly, jelly-roll style, so that you roll into the egg-washed edge. Wrap in plastic wrap and refrigerate for at least 1 hour and up to 24. (The entire roll may be frozen; thaw in the refrigerator for 2 to 3 hours before continuing.) Cover and refrigerate the egg wash.
Preheat the oven to 400º F. Slice the puff pastry into 28 slices, each ½-inch thick. (If the puff pastry has not already been frozen once, you may freeze it now for baking later. Freeze the slices on a plastic wrap-lined baking sheet in a single layer. When frozen solid, transfer to a freezer bag. Double-wrap the bag to keep out freezer odors. May be frozen up to 3 weeks.) Arrange the puff pastry slices on a baking sheet about 1 inch apart. Lightly brush with the egg wash. Bake for 23 to 28 minutes, until puffed and golden. Serve hot/warm. If desired, they may be baked ahead. Bake until light golden, cool, then refrigerate until ready to serve. Reheat in a 300ºF oven for about 5 minutes.
*To roast the turkey sausage, prick the sausage several times with a fork, rub lightly with about ½ teaspoon of olive oil, then roast on a foil-lined pan at 350ºF for 25 to 30 minutes, turning after 15 minutes.
Nutritional information per pinwheel:
Calories 90 (64% from fat) • carb. 5g • pro. 3g • fat 6g • sat. fat 2g
• chol. 15mg • sod. 114mg • calc. 22mg • fiber 0g

Turkey Sausage and Sun-Dried Tomato

Puff Pastry Pinwheels

Do-ahead prep makes these perfect for entertaining.

Makes 28 pinwheels

¼cup toasted walnuts

¾ounce Asiago, cut into ½-inch pieces

4sun-dried tomato halves, reconstituted in ½ cup boiling water until softened, squeezed dry

1shallot (1 ounce)

¼pound Italian turkey sausage, roasted and cooled, cut into ¾-inch slices*

8ounces cream cheese, regular or lowfat, not nonfat, cut into cubes

1 teaspoon basil

¼ teaspoon freshly ground black pepper

1 sheet frozen puff pastry, thawed for 1 hour in the refrigerator

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Cuisinart DLC-2009CHB manual Turkey Sausage and Sun-Dried Tomato Puff Pastry Pinwheels
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DLC-2009CHB specifications

The Cuisinart DLC-2009CHB is an innovative food processor designed to streamline food preparation and elevate culinary experiences in the kitchen. Renowned for its efficiency, outstanding performance, and user-friendly features, this food processor has become a staple for both amateur cooks and culinary professionals.

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In summary, the Cuisinart DLC-2009CHB food processor is a high-performance kitchen appliance that combines power, versatility, and durability. With its robust motor, effective blades, user-friendly design, and convenient features, it empowers home chefs to explore new culinary possibilities and elevate their cooking game. Whether you are preparing everyday meals or experimenting with new recipes, this food processor is an invaluable tool that can make the kitchen experience enjoyable and efficient.
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