Who doesn’t love a good pastry? Add a little goat cheese, and we’re pretty sure you can’t go wrong. Puff pastry treats twirled with sweet goat cheese and strawberry filling are bursting with bright and happy flavors like lemon and strawberry and lightly dusted with confectioners sugar for an extra sweet ending.
They are great for entertaining, as you can make them ahead and heat them back up right before your event…that is, if they can make it that long in the freezer.
- White Zinfindel, Blush or Rose Wine
- Sweet White Wine, such as Riesling
- Dry White Wine, such as Pinot Grigio or Sauvignon Blanc
Try Serving With:
- Cantaloupe & Prociutto with a Honey-Basil Dressing
- Strawberry & Goat Cheese Salad
- Baked Brie with Jam
Puff pastry treats twirled with sweet goat cheese and strawberry filling dusted with confectioners sugar.
- 1 package frozen puff pastry sheets thawed
- 8 ounces cream cheese room temperature
- 4 ounces fresh goat cheese room temperature
- 1/4 cup confectioners powdered sugar
- 1/4 cup strawberry preserves or jam
- Zest of 1 lemon
- 1 egg slightly beaten
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 3/4 cup freeze-dried strawberries chopped (optional)
- Sprinkle of all-purpose flour for rolling out dough
The day before you intend to make the pinwheels, set the puff pastry in the refrigerator to thaw overnight.
In the bowl of a stand mixer fitted with a paddle attachment, add cream cheese, goat cheese, sugar, preserves, lemon zest, egg and both extracts. Mix on medium-high until blended. If you do not have a stand mixer, use a handheld mixer and a medium-sized bowl. Stir in the dried strawberries (if using) and set aside until ready to use.
On a large floured board, sprinkle one sheet of puff pastry with the flour and roll out into a rectangle about 10"x15".
Spread half of the cream cheese mixture on to the pastry sheet using an offset spatula or a knife, making sure to spread it all the way from one end to the other. Then, working from short-end to short-end, tightly roll the pastry just as you would cinnamon rolls. Transfer roll to the refrigerator, and repeat with the second pastry sheet. Transfer second roll to the refrigerator. Allow rolls to chill until firm, about 30 minutes.
Preheat the oven to 400° and have ready a baking sheet lined with either parchment paper or a silicone baking mat.
Once the rolls have been properly chilled, remove one roll from the refrigerator and transfer to the floured work surface. Use a sharp, serrated knife to cut the roll into 1/2"-3/4" pieces, and discard of the ends. Set pinwheels on a baking sheet, spacing them each about 2" apart.
Bake for 15 minutes, or until puffed and golden brown. Allow to cool slightly, then transfer to a cooling rack.
Remove the second, chilled roll from the refrigerator, cut, transfer to the baking sheet and bake as directed above. Allow to cool slightly.
Serve warm and enjoy.