What is the recipe for the puff pastry wreath from Season's Best F/W 2003?

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Discussion Overview

The thread centers around a request for the recipe of the Holiday Pinwheel Wreath featured on the cover of Season's Best F/W 2003. Participants share their knowledge and experiences related to this recipe, including variations and preparation methods.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant mentions receiving a customer request for the recipe and expresses a desire for assistance in obtaining it.
  • Another participant identifies the recipe as the Holiday Pinwheel Wreath but notes they do not have the book on hand.
  • A participant shares a method for making the wreath using puff pastry, suggesting both savory and sweet filling options.
  • One participant clarifies that the actual recipe uses crescent rolls and provides detailed ingredients and preparation steps.
  • Another participant expresses satisfaction with the information received, indicating their customer will be pleased.
  • One participant shares a personal preference for a spinach and ham variation of the recipe.

Areas of Agreement / Disagreement

Views differ regarding the specific type of dough used, with some participants mentioning puff pastry while others confirm the use of crescent rolls. No clear consensus emerges on the exact recipe details.

Contextual Notes

Participants share personal experiences and variations related to the recipe, reflecting a range of culinary preferences and preparation techniques.

Who May Find This Useful

Consultants looking for recipe ideas or variations for the Holiday Pinwheel Wreath may find this discussion helpful.

S
soulsing
Silver Member
Messages
65
got a request from a customer for the recipe off of the cover of Season's Best F/W 2003. She said it looks like puff pasty in some sort of wreath. She saw a picture and wants to know what she would need to make this. I don't have this one, so I would love some help!!! She wants to place an order today. I would be very grateful if anyone could get me this recipe or at least the name of it to see if I could find it on CC. Thanks a bunch!!!:)

Feel free to email me the recipe at: [email protected]
 
soulsing said:
got a request from a customer for the recipe off of the cover of Season's Best F/W 2003. She said it looks like puff pasty in some sort of wreath. She saw a picture and wants to know what she would need to make this. I don't have this one, so I would love some help!!! She wants to place an order today. I would be very grateful if anyone could get me this recipe or at least the name of it to see if I could find it on CC. Thanks a bunch!!!:)

Feel free to email me the recipe at: [email protected]
Click to expand...

Holiday Pinwheel Wreath...
 
It's the Holiday Pinwheel Wreath - don't have the book here...
 
http://img144.imageshack.us/img144/88/pinwheelwreathst8.th.jpg


I don't have the book, but judging by the picture, it's pretty simple to make. You can do savory or sweet. Take a puff pastry sheet and spread it with a filling. Roll it up and slice it, making pinwheels. Arrange the pinwheels in a circle and bake.

For a sweet filling, use cream cheese mixed with preserves.
For a savory filling, cream cheese with garlic, parmesan and a veggie (spinach, artichoke, tomato).
 
  • Thread starter
  • #5
thank youThanks everyone. you were a big help!!!:D
 
The actual recipe uses crescent rolls.
 
Found it! It uses the Parmesan Pinwheel recipe from the Celebrations show that season. Arrange in a wreath to bake.

1 8 oz. tube crescent rolls
1/2 cup regular cream cheese spread
1/4 cup (1 oz) freshly grated Parmesan cheese
4 teaspoons snipped fresh rosemary OR 1 teaspoon Pantry Rosemary Herb Seasoning Mix

Heat oven to 375F. Separate dough into 4 rectangles on smooth side of Large Grooved Cutting Board. Press seams to seal.

Place cream cheese in Small Batter Bowl. Grate Parm into Batter Bowl using Deluxe Cheese Grater. Snip rpsemary using Kitchen Shears; add to cheese mixture. Mix well using Small Mix 'N Scraper. USing Small Spreader, spread each rectangle with about 2 tablespoons cheese mixture to within 1/4 inch of edges.

Starting at short side, roll up each rectangle; pinch edges to seal. Cut each roll crosswise into 6 slices using serrated bread knife for a total of 24 slices. Place cut side down on Large Round Stone. Bake 12-15 minutes or until golden brown. Remove to Stackable Cooling Rack. Serve warm
 
  • Thread starter
  • #8
wonderful!!That's perfect. My customer will be so pleased!! Thanks again!
 
BTW, those little things are wonderful!!!

You can make it into a ring like on the picture, or bake them individually for small appitizers. SOOOOO gooooood!
 
I like the spinach and ham variation from the same season. mmmm...

(If anyone's looking for that one, it's on CC, in the Theme Show Archive)
 

Frequently Asked Questions

What ingredients are needed for the puff pastry wreath from Season's Best F/W 2003?

The ingredients for the puff pastry wreath typically include puff pastry sheets, cream cheese, shredded cheese, herbs, and various fillings such as spinach or artichokes. You may also need an egg for egg wash and seasonings to taste.

How do I prepare the puff pastry for the wreath?

To prepare the puff pastry, first, thaw the sheets according to package instructions. Roll out the pastry on a floured surface, and then cut it into a circular shape. You will need to create slits around the edges for folding over the filling later.

What is the baking time and temperature for the puff pastry wreath?

The puff pastry wreath is usually baked at 375°F (190°C) for about 25-30 minutes or until golden brown. It's important to keep an eye on it to ensure it doesn't over-bake.

Can I customize the filling for the puff pastry wreath?

Yes, you can customize the filling to your liking! Common variations include adding cooked meats, different cheeses, or vegetables. Just ensure that the fillings are not too wet to avoid sogginess.

How do I serve the puff pastry wreath once it's baked?

Once the puff pastry wreath is baked and golden brown, let it cool for a few minutes before serving. You can place it on a serving platter and cut it into slices or wedges for easy serving. Pair it with dipping sauces like marinara or ranch for added flavor.

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