These always disappear and will need to be refilled if possible!
- 1 lb frozen puff pastry sheet, defrosted
- 2 Tbs dijon mustard
- 1 egg yolk
- 1 cup crumbled gorgonzola cheese
Unfold the puff pastry on a lightly floured board. In a small bowl, whisk together the mustard and egg yolk until blended. Using a brush, paint the pastry with the mustard mixture. Distribute the Gorgonzola cheese over half the pastry. Fold the pastry over to enclose the cheese and roll out to an 8-inch square. Cover and refrigerate until firm, or at least 1 hour.
On a lightly floured board, roll out the pastry to a 10X15 inch rectangle about 1/4 inch thick. Using a sharp knife, cut crosswise into thirds to form three 10X5 inch rectangles. Beginning with the long edge, tightly roll up each rectangle to form a cylinder. Wrap in waxed paper and place in the freezer for 10 minutes.
Preheat oven to 400F. Unwrap the rolls and using a sharp knife, slice 1/2 inch thick. Set the slices 1/2 in apart on baking sheets and bake for 10 to 12 minutes or until golden brown and crisp. Cool the spirals on a rack.