pumpkin-goat-cheese-puff-pastry-rolls

Appetizers Collection

Pumpkin-Goat Cheese Puff Pastry Rolls

These pumpkin-goat cheese puff pastry rolls combine sweet pumpkin with savory goat cheese for the perfect fall appetizer. Opt for pre-crumbled goat cheese to keep the pinwheels dry and easy to slice. If you want to tip these easy rolls to the sweeter side, add a little pumpkin pie spice, cinnamon or cloves to the pumpkin mixture.

Ingredients

  • 1/2 (17.3-ounce) package frozen puff pastry sheets, thawed
  • 1/3 cup canned pumpkin
  • 2 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground pepper
  • 1 (4-ounce) container crumbled goat cheese
  • 1 large egg
  • 1 teaspoon water

Directions

  1. Lay puff pastry on a sheet of parchment paper; roll out into a 12-inch square.

  2. Stir pumpkin, maple syrup, cinnamon and pepper together in a small bowl. Spread evenly over the pastry, leaving a ½-inch border on 1 edge. Sprinkle goat cheese evenly over the pumpkin.

  3. Whisk egg and water together until thoroughly combined. Brush a thin layer of egg mixture over the pastry border; reserve remaining egg mixture.

  4. Starting at the edge opposite the border, gently roll the pastry into a tight log. Place seam-side down on a small cutting board. Place in freezer to chill until firm enough to slice, 20 to 30 minutes.

  5. Meanwhile, preheat oven to 400°F. Stack 2 large baking sheets on top of each other. (This will help keep the bottom of the roll from burning.) Line the top baking sheet with parchment paper.

  6. Using a sharp knife, cut the chilled log into 12 slices. Arrange cut-sides down on the prepared baking sheet, spacing evenly apart. Lightly brush with the reserved egg mixture; discard any remaining egg mixture. Bake for 10 minutes. Reduce oven temperature to 350°F; bake until golden brown and cooked through in the center, 15 to 20 minutes. Let cool for 10 minutes before serving.