Sweet Savory Pastry Bites (Print Version)

# Ingredients:

→ Apple Filling

01 - 1½ cups finely chopped apples (like Pink Lady, Fuji, or Granny Smith works well)
02 - 2 tablespoons packed brown sugar
03 - ½ teaspoon cinnamon, ground
04 - 2 teaspoons lemon juice, freshly squeezed
05 - ¼ teaspoon vanilla extract

→ Cinnamon and Sugar Mix

06 - ½ teaspoon ground cinnamon
07 - 3 tablespoons sugar, granulated

→ For Putting Everything Together

08 - A single sheet of puff pastry (around 10 x 15 inches), thawed following package directions
09 - Softened goat cheese, about 6 ounces (chèvre)
10 - Flour, for sprinkling lightly over your work surface
11 - 2 tablespoons melted butter (salted)

# Instructions:

01 - Take a medium frying pan, set it on medium heat, and toss in your apples, cinnamon, sugar, and lemon juice. Mix everything and let it cook for 4-6 minutes until the apples get softer, but they’re not mushy. Most of the liquid should evaporate. Once done, remove from the stove and add vanilla. Lay the mixture flat on a small plate or bowl and wait till it cools completely. Make sure it’s cool before you start assembling so it doesn’t make the butter melt in the pastry.
02 - Use a small bowl to mix granulated sugar and cinnamon (½ teaspoon). Combine them really well till the sugar’s coated. You’ll need this for both filling and sprinkling later, so set it aside.
03 - Heat your oven to 400°F (200°C). To make cleaning up easier, line a baking sheet with either a silicone mat or plain parchment paper. If your goat cheese is still cold, let it come to room temperature first so it’s easier to spread.
04 - Lay your thawed puff pastry on a lightly floured surface. If there are cracks, gently push the pieces back together with your fingertips. Brush 1 tablespoon of melted butter over the pastry evenly. Spread the goat cheese on top of the butter layer, smoothing it out carefully with a spatula or knife. If spreading’s tough, you can crumble the cheese and gently press it into the pastry. Sprinkle half the cinnamon-sugar mix evenly over this. Top it off with the apple filling, leaving ½ inch clear along one long edge to seal the roll.
05 - Starting from the long side with filling, roll the pastry up tightly, jelly roll-style, but don’t squish the filling out. With the seam facing down, coat the outside of the roll by brushing on the remaining melted butter. Gently sprinkle and press the rest of your cinnamon-sugar onto the roll. Wrap this whole roll in plastic wrap or parchment, and chill it in the fridge for 10 minutes or longer so it’s easier to slice cleanly.
06 - Once chilled, take your roll and place it on a cutting board. For the cleanest cuts, try using plain dental floss. Slide it under the roll, cross the ends on top, and pull down to slice perfectly through. No floss? Use a sharp knife and slowly saw through to avoid squishing. Cut ½-inch pieces, making about 18-20 pinwheels total.
07 - Arrange the pinwheels about 2 inches apart on your prepared baking sheet. Pop them in the oven and bake for 13-16 minutes. Keep an eye on them after 12 minutes. Once the goat cheese is bubbly, and the pastry has puffed up and turned golden, they’re ready to come out.
08 - Take the baking tray out. Let the pinwheels cool on it for about 3-5 minutes so they don’t fall apart when handled. Scoop them onto a serving plate. You can dig in while they’re warm or drizzle some honey over them for extra sweetness.

# Notes:

01 - You can pre-assemble the rolls the night before and keep them chilled, unbaked, for up to 8 hours.
02 - Try serving them on a wooden board with a few sprigs of rosemary or thyme tucked in for a fancy look.
03 - The sweetness of the apples and cinnamon pairs wonderfully with the tang of the goat cheese.
04 - Dental floss works great for slicing without crushing the delicate pastry layers.

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