Strawberry & Goat Cheese Pinwheels | Puff Pastry Dessert Recipe
Puff pastry treats twirled with a slightly sweet goat cheese and strawberry filling.
I don't know about you, but I love a good pastry. I also love goat cheese. Put the two together and I truly don't know that you could go wrong ever. And, if these little treats are wrong, for the first time in my life, I have no desire to be right.
These pastries 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. Enjoy.
Make Ahead Tip:
If you'd like to make these treats ahead of time, simply bake them, allow them cool and store between sheets of wax paper in an airtight container. Just before your event, preheat the oven to 350° and allow to bake 6-8 minutes.
INGREDIENTS
1 package frozen puff pastry sheets, thawed
8 ounces cream cheese, room temperature
4 ounces fresh goat cheese, room temperature
1/2 cup confectioners (powdered) sugar
1/4 cup strawberry preserves
Zest of 1 lemon
1 egg, slightly beaten
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3/4 cup dried strawberries, chopped (optional)
Sprinkle of all-purpose flour, for rolling out dough
METHOD
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.
Makes 25-30 Pinwheels
Would pair well with:
White Zinfindel, Blush or Rose Wine
Sweet White Wine, such as Riesling
Dry White Wine, such as Pinot Grigio or Sauvignon Blanc
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