Saturday, January 30, 2010

Sweet and Savoury

Snowbound for today, decided to finally do the January Challenge at Have the Cake ... and realized that did not have enough of cream cheese for the filling; so boursin and green peas instead of cream cheese and spinach for a savoury pin wheel variation!
Followed Veronica's recipe recipe for the base but decided to keep the pinwheel shape.


*The creamcheese and choclate filling with the meyer lemon zest in the pastry did not go well with the 10 year old's palatte...

*It was not sugary or sweet but felt I should have toned down the meyer lemon zest a bit in the pastry/substituted vanilla and used the lemon zest it in the filling instead!

* Mixing the cocoa powder, cream cheese, sugar and choclate chip was not easy and I added 1 tbsp of milk to bind it all together.

*Plus I would perhaps chill the filled up roll a bit before cutting it to get the edges cleaner!

* Also found that the 20-25 mintues baking time was not enough for the inner pastry layers to get cooked..so the time would be 30 minutes or more.
* Preferred the Savoury Boursin-Green Peas one over the choclate-cream cheese filling; the meyer lemon zest in the pastry worked well with the savoury filling but I would still tone down the amount to just the zest of one lemon.

For the pastry base
•1 cup margarine
•1 (8 ounce) package cream cheese, softened
•2 3/4 cups all-purpose flour
•1/2 cup white sugar
• 2 tsps Vanilla essence/ zest of 2 Meyer Lemons [ I would tone this down a bit and substitute with the zest of one orange]

For the Sweet Choclate Filling
•1/2 (4 ounce) package cream cheese, softened
•1/4 cup white sugar
• 1/2 tsp vanilla essence
•2 tbsps dutch process cocoa powder
•1/8 cup milk choclate chips

For the Savoury Boursin and Green peas filling
* 1 Cup of green peas
* 2 tbsps Boursin Cheese
* 1 garlic clove finely minced
* 1/2 a medium onion finely chopped
* 1/4 tsp cummin seeds
* 1/4 tsp fennel seeds
* 1/2 tsp of white chilli powder or according to your heat level
* 1 tbsp of butter
Method
For the Choclate Cream Cheese Filling
Again used the above method of mashing the cream cheese, cocoa, sugar, vanilla essence and choclate chips
For the pastry base
Used the above method of processing the cream cheese and margarine, adding the lemon zest, sugar and then the flour.
Chill it for at least one hour,
Then heat the oven to 375 degrees,
Divide the dough into two: one for the choclate and the other for the savoury filling.
Keep the other half in the refrigerator.
Roll one half into a 9 by 7 inch rectangle about 1/2 inch thick.
Spread the choclate mix evenly and roll it from the wider side,
Cut into pieces and place on a greased cookie sheet,
Bake for 20-30 minutes until golden brown on the middle shelf of the oven.
For the Savoury Boursin and Green Peas Filling
Heat the butter in a pan,
Temper the cummin and fennel seeds,
Add the minced onions and garlic and saute until soft,
Add I cup of peas and saute until soft, coarsely mashing it in the process,
Season with salt and chilli powder
Cook for a couple of minutes,
Add the boursin and mix well,
Let cool before filling.
Roll the base into 1/4 inch thick 9 by 7 inch sheet/rectangle
Spread the filling evenly and roll from the wider side,
Cut into pieces and place on a greased cookie sheet,
Bake in 375 degree oven for 45 minutes until golden brown and done.

Posted by -Shri

4 comments:

rena said...

I love that you made a savory version! I have to admit that I had to look up what boursin is. They look delicious!

Padhu said...

WOw Sounds interesting! New here .Do drop by http://padhuskitchen.blogspot.com/ when time permits

Vanillastrawberryspringfields said...

The savoury flavours are very interesting and definately somehting i would love to try @ my next round of rugelach

Tina said...

I never would have thought of savory! Brilliant!