Baked Goat Cheese in Puff Pastry
These are pretty on the plate, flaky on the outside and warm and satisfying on the inside.
- 1 sheet all-butter puff pastry
- (8) 1.25-ounce Coach Farm goat cheese buttons
- goat cheddar or gouda
- On a heavily floured board, roll out a sheet of the butter puff pastry. (In a reasonably warm kitchen, frozen puff pastry sheets will be soft enough to roll by the time you flour the top.)
- Cut 16 5-inch circles and remove the excess dough.
- Grind black pepper onto eight of the circles. Place a button of goat cheese on the pepper. Put a small sprig of rosemary on top, and cover with a small square of goat cheddar or gouda (about 1/8 ounce).
- Slightly moisten the edges of the bottom circle and cover the cheese with one of the remaining circles of dough, pressing the edges of the top pastry against the wet dough on the bottom. Twist the edges of the two circles together in a rope pattern. Chill for 20 minutes.
- Prick the top of the pastry, brush with an egg wash (a whole egg beaten with a splash of water) and bake at 450F for 15 to 20 minutes, until golden brown.
Serve with sliced apples or pears or grapes, with a sprig of fresh rosemary sticking out of the top. The pastries can be cooled, refrigerated, and reheated in a 450F oven for 12 to 13 minutes without losing their character. They keep for about a week.