SAN DIEGO (CBS 8) - This is an easy appetizer or light snack that can be assembled ahead of time then stored in the freezer until ready to use. Be sure to use California avocados for the best results. Enjoy!
1 to 2 medium California avocados, cut into chunks
2 tbsp. fresh lemon juice
2 1/2 tbsp. each - Greek yogurt, light cream cheese
1 1/2 tbsp. of packaged Good Seasons Italian dressing dry mix
4 to 6 oz lump crabmeat, flaked
Puff pastry sheet, thawed
1 tbsp. water
Items needed: Rolling pin Parchment paper Large baking sheet Non flavored dental floss pastry brush
Preheat oven to 400 degrees.
Place avocado chunks in mixing bowl, sprinkle lemon juice over chunks and mash with a fork (do not mash completely smooth -- you want it to have little avocado chunks visible.) In a small bowl combine the Greek yogurt, cream cheese and Italian dressing mix then fold into the avocado. Place in the fridge while you prepare the puff pastry.
Unfold puff pastry and place on parchment-lined baking sheet. Dust the top of the puff pastry with a light layer of flour, roll out slightly with the rolling pin to flatten and extend the pastry by about 1/4 inch more or less. Spread the avocado mixture on the pastry, leaving a little edge uncovered. Place flaked crabmeat in an even layer over the avocado mixture then roll like you would a jelly roll. When you get to the edge, brush with the egg wash and pinch to seal. At this point if the roll has become warm, so place in fridge for a few minutes to re-chill.
With seam-side down, cut pinwheels using dental floss by sliding dental floss under the end of the roll to about 1/2 to 1 inch, bring ends up and cross like you are tying your shoe. This will give nice even slices. Repeat every ½- to 1-inch intervals. Place pinwheels on parchment-lined baking sheet, making sure they don't touch. Brush the sides and tops very lightly with egg wash. Bake in a 400 degree preheated oven until golden brown. Let stand for a few minutes before serving.
Make ahead and store: place sliced pinwheels on sheets of parchment paper stack sheets in a flat freezer safe container and store for up to two weeks.
Make ahead and store: Place sliced pinwheels on sheets of parchment paper, stack sheets in a flat freezer-safe container and store for up to two weeks.
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