I’m totally dragging this morning. If someone could send some coffee my way that would be great. Really, really great! Please, help.
Why is it that I can wake up at 7am on Saturday, fresh faced and bursting with energy, yet when the alarm goes off at the same time on Monday morning it still feels like it’s the middle of the night.
Moving on…I’d like to start this week with a tip from my kitchen. I recommend keeping frozen puff pastry in your freezer at all times.
I’ve made my own puff pastry two, maybe three times. I learned one thing from this process, I do not have the patience to make puff pastry.
I can totally see how this can be totally cathartic for some people, but it made me want to pull-my-hair-out. Instead, I’m more than happy to rely on Pepperidge Farm. I feel every so slightly hypocritical saying this since I’m all about everything homemade….except when it comes to puff pastry.
So, back to keeping puff pastry in your freezer at all times. There are hundreds of uses for puff pastry, it’s so handy. One of my favorites….when you need hors d’oeuvres in a snap…puff pastry saves the day.
We talked about Roasted Red Pepper Pesto last week. Well, second to tossing it with a giant bowl of pasta, Roasted Red Pepper Pinwheels is my favorite way to use this sauce.
I like to think of these Pesto Pinwheels as a 5-minute appetizer. Yes, all in all this savory snack takes a bit more time when you account for defrosting the puff pastry and cook time, but the hands time is just 5 minutes.