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Holiday Pinwheels with Sun-Dried Tomato, Herbs, and Goat Cheese

Holiday Pinwheels with Sun-Dried Tomato, Herbs, and Goat Cheese

By: Katie McCall / Gardyn Original Recipe

The holidays are officially upon us, and that means food is at the forefront. From brunches and cocktail parties to multi-course dinners and everything in between, it’s the season of eating. 

 

As a professional cook and avid entertainer, I love making my guests feel at home with gourmet (yet unpretentious) bites that are simple to prepare, easy to pass, and of course, taste delicious. This year, I’m thinking outside of the box and utilizing my Gardyn’s fresh herbs in a more decadent way. While I love balancing out a rich meal with a bright, refreshing salad this time of year, right now I’m craving something warm and comforting; case in point: these pinwheels. 

Close-up of holiday pinwheells

For starters, take a shortcut with store-bought puff pastry. Inside the flaky, buttery crust, the combination of cream cheese, tangy goat cheese, mixed fresh herbs, garlic, and sweet sun-dried tomatoes result in the most irresistible bite. 

 

What’s more, the beauty of these pinwheels is that the combination of fresh herbs from your Gardyn can be interchanged, yielding a delicious result no matter what’s used. So whether these are served alongside a traditional Christmas morning brunch or as an appetizer on New Year’s Eve (with a glass of bubbly, naturally), these pinwheels are a true crowd-pleaser.

 

Ingredients:

Makes 24 pinwheels

1 package store-bought puff pastry; thawed according to instructions.

8 oz. cream cheese; at room temperature

5 oz. goat cheese; at room temperature 

3-4 tablespoons mixed herbs (we used rosemary, thyme, oregano, chives, and Italian parsley); minced

1 teaspoon fresh lemon zest

1/2 cup chopped sun-dried tomatoes (preferably those marinated in oil); chopped finely

1 large clove fresh garlic; minced

1/2 teaspoon Kosher salt

Freshly ground black pepper 

1 egg (for egg wash)

 

Instructions: 

Follow the thawing instructions on the package of puff pastry.

Combine the softened cream cheese, goat cheese, fresh herbs, lemon zest, sun-dried tomatoes, garlic, salt, and pepper in a medium bowl. Mix until thoroughly combined and set aside.

Then, beat the egg in a small bowl and set aside.

Working with one sheet at a time, unroll the puff pastry and place on a piece of parchment or wax paper (or simply keep it on its original paper) with the longer two ends of the pastry running horizontally. 

Next, spoon the cheese-herb filling into the center of the dough, leaving a 1-inch border along the edges. Spread the mixture into an even layer with a rubber spatula. 

Then, with a pastry brush (or your finger), spread the egg wash all the way around the border. Roll up the puff pastry into a log, ensuring a nice seal at the end. Place log(s) in the freezer for about 30 minutes to make slicing a breeze. While chilling, preheat the oven according to package instructions. 

 

When ready, remove the log(s) from the freezer and slice 1 inch off the ends with a sharp knife. Discard these pieces and then proceed to slice the log into 12 even pinwheels. 

Place pinwheels on a parchment-lined baking sheet about 1 inch apart; brush the tops with more egg wash and bake 18-22 minutes, or until golden brown and bubbly. 

Serve warm and enjoy!  

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