Cranberry & Bacon Jam Pinwheels
With holiday party season upon us, look no further for an impressive nibble to offer guests at your next soirée. The Cranberry and Bacon Jam will make more then you need for this recipe, but it is delightful wrapped up as a hostess gift or served alongside a cheese board. This recipe also easily scales up should you find you need to bake for a crowd. Simply increase the amount of puff pastry, goat cheese and pecans needed. Try pairing this recipe with Ruffino Prosecco Rose or Bartier Bros Rose 2022.Ingredients
Serves 8 pinwheels
Cranberry & Bacon Jam, make ahead, recipe follows
1 × 1 lb (450 g) package puff pastry, thawed
4 oz (110 g) goat’s cheese, room temperature
1 large egg, beaten
¼ cup (60 ml) pecans, roughly chopped, for garnish (optional)
Instructions
- Start by making Cranberry & Bacon Jam.
- When ready to assemble and bake pinwheels, preheat oven to 375 F (190 C). Line 2 baking sheets with parchment and set aside.
- Lightly dust a clean work surface with flour before laying out puff pastry. Roll pastry into a 7 × 14-in (18 × 35 cm) rectangle and cut into 8 squares about 3½-in (9 cm) each.
- Divide pastry squares among prepared baking sheets. Working with 1 square at a time, place 1 tsp (5 ml) goat’s cheese at centre of each square. Top with 1 tsp (5 ml) Cranberry & Bacon Jam. With a sharp knife, cut diagonal slits in each corner to about ¼-in (0.6 cm) from filling. Bring every other corner up into centre to form a pinwheel design and press lightly to secure into filling. Brush with beaten egg and sprinkle with chopped pecans, if desired.
- Bake until puffed and golden brown, 20 to 30 minutes. Transfer to a rack to cool completely at room temperature. Can be stored in an airtight container in refrigerator for up to 1 week.