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Ingredients
- 1 x white Pullman loaf see * Note, halved crosswise
- 8 ounce cream cheese room temperature
- 1/4 c. raspberry jam
- 8 ounce cream cheese room temperature
- 3/4 c. finely-grated carrot
Directions
- * Note: A Pullman loaf is a bread baked in a covered pan which induces a hard, fine texture.
- To make the Raspberry Cream Cheese: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and jam till well combined. The cream cheese will keep refrigerated in an airtight container for up to 3 days. Return to room temperature before using. (
- Makes about 1 c.)
- To make the Carrot Cream Cheese: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and carrot till well combined. The cream cheese will keep refrigerated in an airtight container for up to 3 days. Return to room temperature before using. (
- Makes about 1 c.)
- Slice bread lengthwise as thinly as possible (you should be able to yield about ten 1/4- to 1/3-inch-thick slices from one half). Cut off crusts. Cover with a damp kitchen towel.
- Spread one slice of bread with about 2 Tbsp. raspberry cream cheese. Starting at a short side, roll up enclosing filling to create a log. Wrap tightly in plastic wrap, and chill till hard, about 30 min. Repeat with remaining bread and carrot cream cheese.
- Remove logs from refrigerator, and slice each one crosswise into five pinwheels.
- This recipe yields about 100 pcs.
- Yield: 100 pcs
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