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Baked local goat cheese in puff pastry | Horry-Georgetown Technical College

Baked local goat cheese in puff pastry

Walnut treat

Baked local goat cheese in puff pastry with cranberry, orange, pecan compote


  • Cheese puffs
  • 1/2 package of prepared puff pastry
  • 8 oz. Worley Lane Farm Goat Cheese-or substitute any goat cheese, Boursin, or cream cheese
  • 2 tsp. Fresh Thyme, Chopped
  • 3 tsp. Fresh Chives, Minced
  • 1/4 tsp. Fresh Cracked Black Pepper
  • 1/2 tsp. Kosher or Sea Salt
  • Flour as needed
  • 1 Egg, beaten
  • 1tsp. Water
  • Cranberry Compote
  • 8 oz. Granulated Sugar
  • 2 oz. Orange Juice
  • 4 oz. Water
  • 12 oz. Fresh or Frozen Cranberries
  • 1 Cinnamon Stick
  • 1 tbsp. Orange Zest
  • 1 Orange, peeled, cut into segments
  • 2 oz. Pecans, toasted, rough chopped
  • Cornstarch Slurry as needed

Mix together the goat cheese, thyme, chives, black pepper, and salt (add salt to taste).

Roll into small 1 ounce balls.

Dust a flat surface with a little flour. Unfold the thawed pastry. Dust with a little flour. With a rolling pin roll out the dough until it is half as thick.

Cut out circles that are about 2 ½ to 3 inches in diameter.

Mix the water and egg. Brush the pastry circles with the egg.

Place a ball of cheese on each circle. Fold up the dough and pinch the bottom. Place seam side down on a baking sheet. Brush each with the egg wash.

Bake for 15 to 20 minutes until golden brown. Let sit for 5 minutes before serving.

Place the sugar, orange juice and water in a small sauce pot and bring to a boil.

Add the cranberries and cinnamon stick. Simmer until the berries start to burst (approximately 15 minutes).

Add the orange zest and continue to simmer another 5 minutes. Remove the cinnamon stick. Add the orange segments.

Add the pecans and stir.

Adjust the consistency with cornstarch slurry if needed. Mix well. This can be served warm or chilled.