Ingredients:

  • 1 cup (240 g) Butternut Squash Purée, roasted and thoroughly drained
  • 4 oz (115 g) Softened Goat Cheese (chèvre), room temperature
  • 1 tbsp Fresh Sage, finely chopped (reserve 1 tsp for garnish)
  • 1 Large Egg Yolk
  • ⅛ tsp Ground Nutmeg
  • ½ tsp Kosher Salt
  • ¼ tsp Black Pepper, freshly ground
  • 1 sheet All-Butter Puff Pastry, thawed
  • 1 Large Egg (for wash)
  • 1 tsp Water (for wash)
  • ¼ cup (30 g) Pecans, chopped
  • 2 tsp (10 ml) Maple Syrup (Grade A Dark)

Instructions:

  1. Roast and Dry the Squash: If starting from scratch, cube 1 lb of butternut squash, toss with oil and salt, and roast until tender. Mash or blend into a purée. Crucially, drain the purée in a sieve for at least 10 minutes to remove excess moisture.
  2. Combine Filling Ingredients: In a medium bowl, combine the dried squash purée, softened goat cheese, ⅔ of the chopped sage, egg yolk, nutmeg, salt, and pepper. Stir until the mixture is fully homogenous and easily spreadable.
  3. Prep Pastry: Lightly flour your work surface. Unroll the thawed puff pastry sheet and gently roll it to a rectangle approximately 10 x 12 inches and ⅛ inch thick.
  4. Spread the Filling: Evenly spread the butternut squash mixture over the entire surface of the pastry, leaving a ½ inch border along one of the 12-inch edges (this edge will be the end of the roll).
  5. Roll Tightly: Starting from the long edge opposite the clean border, roll the pastry tightly into a firm, uniform log.
  6. Seal and Chill: Brush the exposed ½ inch border with a tiny bit of water or egg wash, press firmly to seal the seam, and place the log seam-side down. Wrap the log tightly in cling film and transfer it to the refrigerator for a minimum of 30 minutes (chilling is non-negotiable for clean slicing).
  7. Preheat and Slice: Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. Remove the chilled log and use a very sharp knife or serrated knife to slice the log into 24 rounds, approximately ½ inch thick.
  8. Arrange, Wash, and Garnish: Lay the pinwheels flat on the prepared baking sheets. Whisk the remaining large egg with 1 tsp of water to make the egg wash. Lightly brush the tops of the pinwheels and sprinkle with the chopped pecans.
  9. Bake: Bake for 18–20 minutes, rotating the trays halfway through, until the pastry is puffed, golden brown, and cooked through.
  10. Glaze and Finish: Immediately upon removing from the oven, gently brush the pinwheels with the maple syrup. Sprinkle with the reserved fresh sage. Serve warm or at room temperature.