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

Baked local goat cheese in puff pastry with cranberry, orange, pecan compote. (Summer Dashe/WPDE)


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.

This recipe is courtesy of Chef Joe Boneparte. For more information on the International Culinary Institute of Myrtle Beach at Horry Georgetown Technical College, click here.

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