Pumpkin-Goat Cheese Puff Pastry Rolls

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


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


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

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.

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.

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