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.