Boursin Cheese, Caramelized Onions, and Bacon Puff Pastry Pinwheels
Boursin Cheese, Caramelized Onions, and Bacon Puff Pastry Pinwheels
Course: Appetizer, Snack
Ingredients:
1 Package Frozen Puff Pastry
5.2oz package Boursin Cheese, I used Garlic and Herb
1 white onion, thinly sliced
1 tablespoon dry white wine
Salt and pepper, to taste
4-6 pieces of crispy bacon, diced
Instructions:
Remove Puff Pastry from freezer and let it thaw according to package.
Remove your Boursin Cheese from the refrigerator and let it get to room temperature while you cook the onions and bacon.
In a large ovenproof skillet (cast-iron works well), melt the butter and olive oil over medium-low heat. Add the thinly sliced onions.
Cook the onions, stirring occasionally, for about 25-30 minutes or until they are soft, deeply caramelized, and have turned a rich golden brown color. Don't rush this step; slow caramelization is key to developing the sweet onion flavor.
If the onions start to stick to the pan, you can deglaze it with a tablespoon or two of white wine.
Season with salt and pepper then remove from heat.
On a clean workspace, lay out 1 layer of the puff pastry then evenly spread the Boursin Cheese over it followed by a layer of caramelized onions and bacon.
Starting at the long (12-inch) edge, roll the puff pastry into a log. Trim the ends so that they are even, then tightly wrap the log with the plastic wrap. Place in the refrigerator for 20 minutes.
Once the log has chilled, using a sharp, serrated knife, carefully cut each log into 1/2-inch-wide slices.
Arrange the rolls 1 inch apart on the prepared baking sheets. Bake until the puff pastry is light golden brown and the cheese is hot and bubbly, about 18 minutes.
Serve warm or at room temperature.
