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Mango Chutney and Cream Cheese Pinwheels
Recipes
Ingredients:
– 1/4 cup sugar
– 1 large mango, cut into 1/2-inch pieces
– 1 tablespoon distilled white vinegar
– 1 (1/4-inch) knob ginger, peeled and minced
– 1/4 teaspoon crushed red pepper flakes
– 1/2 cup Real California cream cheese, room temperature
– 1 sheet frozen puff pastry, thawed
– All-purpose flour, for dusting
– 1 large egg, lightly beaten
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Directions:
Prep time: 10 minutes
Cook time: 37 minutes
In a small pot, combine sugar, mango, vinegar, ginger and crushed red pepper flakes. Bring to a simmer over medium heat. Cook, stirring occasionally, until a thick syrupy sauce forms, about 10 to 12 minutes. Allow to cool completely at room temperature.
Preheat oven to 375°F and line a rimmed baking sheet with parchment paper. Unroll puff pastry on lightly floured surface, with the long side facing you. Spread cream cheese evenly over dough. Spread mango chutney evenly over cream cheese. Roll dough into a log, starting from one long edge. Cut log, using a serrated knife, into 12 slices. Place slices cut-side-down on prepared baking sheet. Brush tops of rolls with egg.
Bake until golden-brown, about 20 to 25 minutes. Let cool completely on wire rack before serving.
Tip: Substitute 1/2 cup store-bought mango chutney for homemade mango chutney.
Yields: 12
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.