Ingredients:

  • 4 oz (115 g) Softened Goat Cheese (Chèvre)
  • 4 oz (115 g) Full-Fat Cream Cheese, softened
  • 1 tsp Fresh Thyme Leaves, finely chopped
  • 1 tsp Orange Zest
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Black Pepper, freshly ground
  • 1 sheet All-Butter Puff Pastry (320 g)
  • 1/2 cup Whole Berry Cranberry Sauce, drained slightly
  • 1 Large Egg, lightly beaten (for egg wash)
  • 1 tsp Milk or Water (for egg wash)

Instructions:

  1. Combine the softened goat cheese and cream cheese in a medium bowl until completely smooth. Ensure cheeses are at room temperature for best results.
  2. Fold in the chopped thyme, orange zest, salt, and pepper. Taste and adjust seasoning as necessary. Set aside.
  3. Unroll the sheet of puff pastry onto a lightly floured surface or its parchment paper. Roll lightly to achieve a uniform 1/8-inch (3 mm) thickness, if necessary.
  4. Using an offset spatula, spread the prepared cheese mixture evenly over the entire surface of the pastry sheet, leaving a 1/2-inch (1 cm) border along one of the long edges.
  5. Carefully spoon and dot the cranberry sauce over the cheese layer. Do not spread it, as you want distinct swirls of color.
  6. Starting with the long edge opposite the 1/2-inch border, tightly roll the pastry into a log, ensuring the roll is firm and even. Use the bare edge to seal the log closed, pressing gently.
  7. Wrap the log tightly in plastic wrap and transfer it to the refrigerator. Chill for a minimum of 30 minutes (up to 2 hours) until the log is firm—this is crucial for clean slicing.
  8. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  9. Remove the log from the fridge. Using a very sharp knife, slice the log into rounds approximately 1/2-inch (1.25 cm) thick.
  10. Place the pinwheels flat side down on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each. Whisk the egg and milk/water, and brush the top of each pinwheel generously.
  11. Bake for 18 to 20 minutes, or until the pastry is deeply golden brown, puffed up, and the filling is bubbling slightly.
  12. Let them cool on the tray for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.