Description
These apricot goat cheese puff pastry pinwheels are a sweet and savory appetizer that’s perfect for any occasion. Flaky puff pastry is filled with creamy goat cheese and sweet apricot preserves, then baked until golden and delicious.
Ingredients
Scale
- 1 sheet frozen puff pastry, thawed
- 4 ounces goat cheese, softened
- 2 tablespoons apricot preserves
- 1/4 cup chopped dried apricots
- 1/4 cup chopped pistachios
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the puff pastry sheet to a 10×12-inch rectangle.
- In a small bowl, mix the softened goat cheese and apricot preserves until well combined.
- Spread the goat cheese mixture evenly over the puff pastry, leaving a 1/2-inch border around the edges.
- Sprinkle the chopped dried apricots and pistachios over the goat cheese mixture. Season with a pinch of salt and pepper.
- Starting from the long edge, tightly roll the puff pastry into a log. Pinch the seam to seal.
- Slice the log into 1/2-inch thick rounds and place them cut-side up on the prepared baking sheet, spacing about 1 inch apart.
- Brush the tops of each pinwheel with the beaten egg.
- Bake for 15-18 minutes, or until the pastry is golden brown and puffed.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Notes
For best results, chill the rolled log in the refrigerator for 15-20 minutes before slicing to make cleaner cuts. You can substitute fig preserves or honey for the apricot preserves if desired.
Nutrition
- Calories: 180
- Sugar: 5g
- Fat: 11g
- Carbohydrates: 14g
- Protein: 5g