I had decided to use the small smoked goat cheese pyramid I received recently from my friends DickÂ and HeatherÂ Threlfal owners of theÂ Hawaii Island GoatÂ DairyÂ to make one of our appetizers for our Thanksgiving Dinner and ended up eating it as part of our dessert!
IÂ have made the same thing previously but using my homemade tomato confit, which is actually my favorite, but we were completelyÂ out of the confit.
You first start with a sheet of commercial puff pastry and smooth out the folds a bit.Â Place the smoked goat cheese pyramid in the center and smother it with whichever jam or jelly you decide to use.Â I suggest something strong and sweet as the smoked goat cheese will be strong.
Bring up the sides of the puff pastry and fold as you bring them up around the cheese and jam, to form a little bundle.Â In the past I have added chopped and toasted macadamia nuts, but I didn't his time.
Place on parchment or foil paper on a cookie sheet or jelly roll pan and bake at 350 F until the puff pastry is 'puffed and golden'.
Let it rest a few minutes before serving.
Can be served as an appetizer or even as part of your dessert as we did.Â
Here are the instructions for the Smoked Goat Cheese with Tomato Confit in Puff Pasty Pouch