Ingredients
Method
Prep Work & Assemble Pastry Log
- Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Lightly dust a clean work surface with flour. Unroll the chilled puff pastry sheet and gently roll with a rolling pin into a 10x14-inch rectangle, smoothing out any seam creases.
- Evenly spread the softened goat cheese across the pastry sheet, leaving a clean 1/2-inch border along the top long edge.
- Spoon the cranberry sauce in dollops over the goat cheese, then gently spread into an even layer using the back of an offset spatula.
- Evenly scatter the toasted chopped walnuts, fresh thyme leaves, a pinch of sea salt, and freshly cracked black pepper across the cranberry layer.
Roll, Slice & Chill
- Starting from the long edge closest to you, roll the pastry tightly into a snug cylinder log, keeping the seam centered on the bottom.
- Wrap the rolled pastry log in parchment paper or plastic wrap and place in the freezer for 10 to 12 minutes (or refrigerator for 20 minutes) to firm up for neat, clean slicing.
- Using a very sharp chef knife or serrated bread knife, slice the chilled log into 24 even rounds, each roughly 1/2-inch thick.
Bake to Golden Perfection & Serve
- Place the pinwheel slices cut-side up onto the prepared baking sheets, spaced about 1.5 inches apart.
- Lightly brush the pastry edges of each pinwheel with the prepared egg wash to ensure a deep golden sheen.
- Bake at 400°F (200°C) for 18 to 22 minutes, rotating the pans halfway through, until the pastry is puffed, deeply golden-brown, and the goat cheese is sizzling.
- Let rest on the baking sheet for 5 minutes, then transfer to a serving platter. Drizzle generously with warm honey and garnish with fresh thyme sprigs. Serve warm!