Sweet Savory Puff Pastry Pinwheels (Print Version)
# Ingredients:
→ For the Apple Filling
01 -
1½ cups apples, diced small (Fuji, Pink Lady, or Granny Smith work best)
02 -
2 teaspoons fresh lemon juice
03 -
2 tablespoons brown sugar, packed
04 -
¼ teaspoon pure vanilla extract
05 -
½ teaspoon ground cinnamon
→ For the Cinnamon Sugar
06 -
3 tablespoons granulated sugar
07 -
½ teaspoon ground cinnamon
→ For Assembly
08 -
6 ounces goat cheese (chèvre), softened to room temperature
09 -
1 sheet puff pastry (approximately 10 x 15 inches), thawed according to package instructions
10 -
2 tablespoons salted butter, melted
11 -
All-purpose flour, for dusting work surface
# Instructions:
01 -
In a medium frying pan over medium heat, combine the diced apples, brown sugar, lemon juice, and ½ teaspoon cinnamon. Cook for 4-6 minutes, stirring occasionally, until the apples have softened slightly and most of the liquid has been absorbed. You don't want the apples too soft – they should still hold their shape. Remove the pan from heat and stir in the vanilla extract. Transfer the apple mixture to a plate or small bowl and spread it out to cool completely. The filling must be cool before assembling the pinwheels to prevent melting the butter in the puff pastry.
02 -
While the apple filling cools, prepare the cinnamon sugar mixture. In a small bowl, combine the remaining ½ teaspoon of cinnamon with the 3 tablespoons of granulated sugar. Mix well until the cinnamon is evenly distributed throughout the sugar. Set this aside – you'll use half for the filling and half for the outside of the roll.
03 -
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier. Make sure your goat cheese has come to room temperature – this makes it much easier to spread without tearing the delicate puff pastry.
04 -
On a lightly floured work surface, carefully unroll the thawed puff pastry sheet. If there are any cracks, gently press them back together with your fingers. Brush the surface of the pastry with 1 tablespoon of the melted butter, going all the way to the edges. Next, spread the softened goat cheese evenly over the buttered pastry. This requires some patience – use a spreading knife or offset spatula and work gently to avoid tearing the pastry. Alternatively, crumble the goat cheese with your fingers and distribute it evenly across the surface, then gently press it down. Sprinkle half of the cinnamon-sugar mixture evenly over the goat cheese layer. Finally, distribute the cooled apple mixture evenly over the top, leaving about a ½-inch border along one long edge to help seal the roll.
05 -
Starting at the long edge (opposite from the border you left), begin tightly rolling the pastry like a jelly roll. Keep the roll as tight as possible without squeezing out the filling. When you reach the end, position the roll seam-side down. Brush the outside of the roll with the remaining tablespoon of melted butter, then sprinkle with the remaining cinnamon-sugar mixture, gently pressing it into the butter so it adheres. Wrap the roll in parchment paper or plastic wrap and refrigerate for at least 10 minutes. This crucial step firms up the butter in the pastry and makes it much easier to slice cleanly.
06 -
After chilling, unwrap the roll and place it on a cutting board. For the cleanest cuts, use unflavored dental floss: slide the floss under the roll, bring the ends up, cross them over the top, and pull tight to cut through. Alternatively, use a very sharp knife with a gentle sawing motion to avoid compressing the layers. Cut the roll into ½-inch thick slices – you should get approximately 18-20 pinwheels depending on how tightly you rolled.
07 -
Arrange the pinwheel slices on your prepared baking sheet, placing them about 2 inches apart to allow for expansion. Bake in the preheated oven for 13-16 minutes, or until the pastry has puffed up and turned golden brown and the goat cheese is bubbling slightly. Keep an eye on them starting around the 12-minute mark as oven temperatures can vary significantly.
08 -
Remove the baking sheet from the oven and allow the pinwheels to cool on the sheet for 3-5 minutes. This brief rest helps them set up and makes them easier to handle. Transfer to a serving platter and enjoy while still warm! These pinwheels are delicious on their own, but you could also serve them with a small drizzle of honey for an extra touch of sweetness if desired.
# Notes:
01 -
These pinwheels can be prepared up to 8 hours ahead and refrigerated before slicing and baking.
02 -
For a beautiful presentation, arrange the pinwheels on a wooden board with sprigs of fresh rosemary or thyme between them.
03 -
The combination of sweet cinnamon apples and tangy goat cheese creates a perfect balance that appeals to most palates.
04 -
Using dental floss to slice the roll creates the cleanest cuts without compressing the layers of the pinwheels.