Monday, December 12, 2011

Curried Cranberry and Almond Pinwheels

I think there is something addictive about curry.  I have made this recipe a few times now - originally as finger sandwiches, and now as pinwheels.  Either way it is delicious and always disappears very quickly.

3/4 cup dried cranberries
3/4 cup diced celery
1/2 cup toasted almond slices
2 tsp lemon juice
8 oz cream cheese, room temperature
1/2 cup toasted coconut
1/4 cup sliced green onions
3 tsp curry powder
8 slices white bread
Salt and pepper, to taste 

Combine all ingredients in a large bowl.  Taste and add additional seasoning if necessary

Use a rolling pin to roll each slice of bread to a 1/4 thickness.  Slice crusts off (I found this easier to do after rolling, rather than before).  Spread about 1/2 tbsp of the mixture over each slice of bread and roll into a tight cylinder.  Wrap in plastic wrap and twist like a candy wrapper to seal.  Chill for at least an hour, up to overnight.
When the sandwich rolls have chilled, cut each cylinder into 6 pieces using a sharp knife dipped into hot water and then wiped dry.  Arrange sandwiches cut side up on a platter.  Serve cold or at room temp.

Tips:  The original recipe I used called for 1 lb of cooked, diced chicken breast.  I omitted that this time, as I was serving vegetarians.  The sandwiches are good either way!  Also, you can switch up the fruit (I have also tried cherries) and/or nuts.  This can be served as a full sandwich, finger sandwich, or pinwheel.  I also dusted with a bit of additional curry at the end, for presentation.  Enjoy!

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