Happy Monday friends! I’m so excited to be partnering with Ralph’s Grocery once again, to bring you this festive little appetizer. I’ve been on a festive food rampage these last few weeks first with my bread wreath (that has nearly broken this website with the amount of views I’ve had on it), my Roasted Butternut Squash Tarts, and salted caramel apple galettes. I’ve been spending so much time in the kitchen baking and making that I haven’t had much time for anything else. And then there’s all the dishes that come with making such a mess in the kitchen. My husband is usually my cleaner (he actually loves to clean….weird!) but since he has a full time job working, I’m left to clean the giant piles of mess all by my lonesome. Boo hoo!
This recipe came about because I had some Cranberry Kombucha Chia Jam leftover from the holidays and I decided to use it up in this recipe so I can continue to make, eat, and repeat. I have red and green food on the brain so I thought, “What could I add to this that would give this a nice crunch?”…Oh, yes pistachios! And then I thought “What is creamy and would counterbalance the sweetness of the jam?” Goat cheese, of course! You don’t have to make this jam, if you are feeling lazy, although I promise you it only takes 5 minutes of work. Simply buy your favorite store bought jam instead.
I love using puff pastry around the holidays, because it is so versatile. It can be used in sweet or savory recipes and it is easy to work with. You can really add whatever you like to the base (get creative)! The puff pastry is light and flaky, and the jam is a little bit sweet and a little tart from the cranberries. It’s the perfect light appetizer to all of the heavy foods that we tend to eat around the holidays. You can also make this up to a day in advance (up to step 5) and just slice and bake on the day you need it!
Cranberry Kombucha Chia Jam (or buy your favorite jam instead)
12 oz. bag of fresh cranberries
1 T vanilla
3/4 cup kombucha (any flavor will work)
1/2 cup coconut sugar (you may increase to 3/4 cup if the mixture is too tart)
2 T chia seeds
Combine all ingredients except for the chia seeds in a pan and bring to a boil. Simmer over medium low heat until the cranberries start to burst, about 5 minutes. Then add chia seeds once the pan has been removed from heat. Set aside to cool.
Pinwheels (Makes 20)
1 package puff pastry (may sub GF pie crust or crescent roll dough) thawed
3 T crumbled goat cheese or feta cheese
1/2 cup chopped pistachios
1/4 cup cranberry sauce (recipe above)
- Preheat oven to 400F.
- Flour surface of your chopping board and roll out puff pastry until it’s thin (about 15 inches wide)
- Once the cranberry sauce has cooled, spread 1/4 cup of the sauce over the puff pastry, leaving a 1 inch border on all sides.
- Sprinkle on the cheese and pistachios.
- Starting with the end closest to you, roll up the dough (in a log shape) in plastic wrap and place back in fridge for 30 minutes (or up to a day in advance).
- Remove plastic wrap, slice with a serrated knife, and bake in the oven for 25-30 minutes or until the puff pastry is golden brown.
- Serve warm or at room temp.