Ingredients
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½ cup(125 mL) toasted California Walnuts, finely chopped
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½ lb(250 g) pre-rolled puff pastry
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½ cup(125 mL) shredded old Cheddar cheese
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¼ tsp(1 mL) cayenne pepper
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1egg, lightly beaten
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Instructions
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To toast walnuts, heat a large, dry skillet over medium-high heat. Cook walnuts, stirring frequently, until lightly toasted, about 1 to 2 minutes.
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Preheat oven to 375 F (190 C). Line a rimmed baking sheet with parchment paper. Set aside.
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Unroll pastry. It should be a square measuring 10 inches (25 cm). If not using pre-rolled pastry, roll out to this size.
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Sprinkle pastry with Cheddar cheese, walnuts and cayenne pepper, leaving a ½ inch (1 cm) border along the top edge. Starting at one edge, roll up tightly, jellyroll style. Place on baking sheet and freeze for 15 minutes, or until firm.
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Using a serrated knife, slice pastry crosswise into ½ inch (1 cm) thick slices. Arrange flat on prepared baking sheet, spacing 1 inch (2.5 cm) apart. Brush with egg. Bake in the centre of the oven until golden and puffed, about 15 minutes.
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Notes
Per serving (2 coins):
- about 60 calories,
- 3g protein,
- 5g fat (1 g saturated fat),
- 2g carbohydrates,
- 1g fibre,
- 10mg cholesterol,
- 65mg sodium.
% of RDI:
- 2% calcium,
- 2% iron,
- 2% vitamin A.