Puff Pastry Cranberry Pistachio Pinwheels with Goat Cheese
This recipe for Puff Pastry Cranberry Pistachio Pinwheels features buttery flaky puff pastry filled with creamy goat cheese, sweet and tart dried cranberries, and crunchy pistachios all tied together with a hint of honey!
1mediumegg,mixed with a splash of water to make an egg wash
3tablespoonshoney,for drizzling on baked pinwheels
Instructions
Thaw a sheet of puff pastry in the refrigerator overnight. Carefully unroll it into a square leaving it on the parchment paper it was wrapped in. If using the block-style puff pastry, roll it into a square about 10 inches (25 cm.) wide. See the tips in the post about working with gluten-free puff pastry.
Brush the sheet with 1 tablespoon melted butter and sprinkle with brown sugar, then with crumbled goat cheese.
Sprinkle with chopped dried cranberries and chopped pistachios.
Roll tightly into a log then wrap it in plastic wrap and refrigerate for 20 to 30 minutes. (Chilling the dough makes it easier to slice.)
Remove from the fridge, brush with an egg wash and use a sharp or serrated knife to cut into slices about ½ inch (1.3 cm) thick.
Place spiral-side up about 2 inches (5 cm.) on a parchment paper-lined baking sheet.
Bake until flaky, puffed, and golden brown, about 18 minutes at 375°F. Drizzle generously with honey. Serve warm or at room temperature.
Notes
To store: Refrigerate leftover pinwheels in an airtight container.To reheat: Reheat on a parchment paper lined baking sheet at 375°F. for just a few minutes.Freeze it: To freeze after baking, cool completely then arrange in a single layer on a baking sheet and freeze. Transfer them to an airtight container and freeze for a month or more.You can also freeze the unbaked log. Wrap it tightly, and freeze it in an airtight container. Thaw the log in the fridge overnight, then slice and bake as directed.