Preheat oven to 210ºC and lightly grease the holes of a muffin tin with olive oil.
Lay each puff pastry sheet on a flat surface. Spread one quarter of the apricot jam evenly across each sheet, leaving a 2 cm border at the top edge. Dot one quarter of the goat cheese over the jam and spread it gently with a butter knife. Sprinkle one quarter of the chopped walnuts and thyme leaves on top. Repeat for all sheets of puff pastry.
Starting from the bottom edge, tightly roll each pastry sheet into a log. Using a sharp knife, slice each log into 2–3 cm thick pinwheels.
Place the pinwheels in the prepared muffin tin and brush each with the egg wash. Bake for 25 minutes or until golden and puffed.
Allow the pinwheels to cool slightly. For a balanced flavour, drizzle with honey and garnish with fresh thyme. For a bolder option, serve with sweet chilli sauce on the side.
Preheat oven to 210ºC and lightly grease the holes of a muffin tin with olive oil.
Lay each puff pastry sheet on a flat surface. Spread one quarter of the apricot jam evenly across each sheet, leaving a 2 cm border at the top edge. Dot one quarter of the goat cheese over the jam and spread it gently with a butter knife. Sprinkle one quarter of the chopped walnuts and thyme leaves on top. Repeat for all sheets of puff pastry.
Starting from the bottom edge, tightly roll each pastry sheet into a log. Using a sharp knife, slice each log into 2–3 cm thick pinwheels.
Place the pinwheels in the prepared muffin tin and brush each with the egg wash. Bake for 25 minutes or until golden and puffed.
Allow the pinwheels to cool slightly. For a balanced flavour, drizzle with honey and garnish with fresh thyme. For a bolder option, serve with sweet chilli sauce on the side.
Preheat oven to 210ºC and lightly grease the holes of a muffin tin with olive oil.
Lay each puff pastry sheet on a flat surface. Spread one quarter of the apricot jam evenly across each sheet, leaving a 2 cm border at the top edge. Dot one quarter of the goat cheese over the jam and spread it gently with a butter knife. Sprinkle one quarter of the chopped walnuts and thyme leaves on top. Repeat for all sheets of puff pastry.
Starting from the bottom edge, tightly roll each pastry sheet into a log. Using a sharp knife, slice each log into 2–3 cm thick pinwheels.
Place the pinwheels in the prepared muffin tin and brush each with the egg wash. Bake for 25 minutes or until golden and puffed.
Allow the pinwheels to cool slightly. For a balanced flavour, drizzle with honey and garnish with fresh thyme. For a bolder option, serve with sweet chilli sauce on the side.
