Cream Cheese And Turkey Spirals Recipes

Steps:

• 1. With an electric mixer, cream the butter, cream cheese and 2 tsp sugar until soft. Sift the flour over the cream cheese mixture and mix until combined. Gather into a ball and divide in half. Flatten each half, wrap in plastic and refrigerate for at least 30 minutes.
• 2. Make the Filling: In a small bowl, mix together the chopped walnuts, brown sugar and cinnamon; set aside.
• 3. Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper; set aside.
• 4. Working with one half of the dough at a time, roll it out thinly into a circle about 11 inches in diameter. Trim the edges with a knife, using a dinner plate as a guide. Brush the surface with the egg white glaze and then sprinkle evenly with half of the filling.
• 5. Cut the circle into quarters, and each quarter into 4 sections, to form 16 triangles. Starting from the base of the triangles, roll up to form spirals.
• 6. Place the spirals on the cookie sheets and brush with the remaining glaze. Sprinkle with caster sugar. Bake for 15 - 20 minutes, or until golden. Cool on a wire rack.

Steps:

• Bring a pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Meanwhile, melt 1 tablespoon butter in a saucepan over medium heat. Add the flour, mustard and cayenne and stir with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Whisk in both milks and 1/2 teaspoon salt and simmer, whisking occasionally, until slightly thickened and creamy, 6 to 7 minutes. Add the cheddar and jack cheeses and all but 2 tablespoons of the parmesan and whisk until melted; keep warm. Combine the panko, herbs and/or scallions, 1 tablespoon butter and the remaining parmesan in a microwave-safe bowl and microwave until the butter melts, about 1 minute; toss. Drain the pasta, reserving about 1 cup cooking water, and return to the pot. Toss with the remaining 1 tablespoon butter, then stir in the cheese sauce, adding the reserved cooking water if needed. Season with salt and top with the breadcrumb mixture.

Steps:

• Take off crusts from white bread.
• Take 2 slices, and lay one above (not on top) the other overlapping the edge by about half an inch.
• Roll out well with a rolling pin to seal and flatten.
• You should have a long piece now.
• Spread with flavoured cream cheese right to the edges, and lay on a spinach/shard leaf Roll up tightly and leave in the fridge overnight.
• Remove from fridge- Cut the roll into inch slices, push a pick through (optional) and lay decoratively on a platter.

Steps:

• 1. Carefully spread cheese on turkey or ham slices. Starting at short end, roll up. Individually wrap each roll in plastic wrap. Refrigerate at least 2 hours. 2. Remove plastic wrap. With sharp knife trim ends of each roll. Cut rolls into 1/2-inch-thick slices. Top each cracker with basil leaf or parsley and cream cheese roll.

Steps:

• Place a tortilla on your cutting board. Spread a thin layer of cream cheese all over the tortilla. Sprinkle garlic powder or herb blend over cream cheese. Arrange turkey slices in one layer on top of the cream cheese. Roll tortilla tightly.
• At this point you can cut it into rounds or store it in the fridge until your party.
• If you want to store it, wrap plastic wrap around it tightly. Make sure you cover the ends so the tortilla doesn't dry out and get hard. When you are ready to use it, just unwrap and slice. They can sit in the fridge for about three days before they get soggy. Placing them (wrapped up) in an air-tight storage bag helps keep them fresh.