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Walnut and Goat Cheese Puff Pastry with Winter Savory and Rosemary<\/strong><\/p>\n Serve these pastries hot, along with a favorite aperitif, such as a crisp rose wine from Tavel or Bandol, or a glass of pastis.<\/em><\/p>\n Ingredients <\/strong> Cooking Directions <\/strong> Place the rolls sealed side down and cut into slices about \u00bc-inch wide. Place the slices seam side down on the prepared baking sheet. Place in the freezer for 15 minutes. Makes 36<\/p>\n Walnut and Goat Cheese Puff Pastry with Winter Savory and Rosemary Serve these pastries hot, along with a favorite aperitif, such as a crisp rose wine from Tavel or Bandol, or a glass of pastis. Ingredients 1 sheet prepared puff pastry, approximately 12-inches by 10-inches (I use Pepperidge Farms frozen …<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":64,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_s2mail":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","footnotes":""},"class_list":["post-389","page","type-page","status-publish","hentry","column","threecol"],"jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"jetpack-related-posts":[{"id":391,"url":"https:\/\/georgeannebrennan.com\/?page_id=391","url_meta":{"origin":389,"position":0},"title":"Pork Loin Stuffed with Fresh Figs and Thyme","author":"Georgeanne Brennan","date":"2013-06-18","format":false,"excerpt":"Pork Loin Stuffed with Fresh Figs and Thyme This easy to make dish and its sauce display a surprising complexity of flavors. During cooking, the figs blend into the savory seasonings leaving only a hint of their sweet origins. The deglazed pan drippings, with a dash of Balsamic vinegar and\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":385,"url":"https:\/\/georgeannebrennan.com\/?page_id=385","url_meta":{"origin":389,"position":1},"title":"Provencal Chicken with Olives, Tomatoes and Red Peppers","author":"Georgeanne Brennan","date":"2013-06-18","format":false,"excerpt":"Provencal Chicken with Olives, Tomatoes and Red Peppers This is a classic example of using how complex flavor of olives is used to enhance a simple dish. Rabbit instead of chicken is equally common, and green olives can be used instead of black. Ingredients 1 fryer chicken, about 3 pounds,\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":383,"url":"https:\/\/georgeannebrennan.com\/?page_id=383","url_meta":{"origin":389,"position":2},"title":"Chilled Melon Soup with Lavender","author":"Georgeanne Brennan","date":"2013-06-18","format":false,"excerpt":"Chilled Melon Soup with Lavender This is my version of a soup I had at a restaurant in Forcalquier several years ago. It isn't a sweet soup, as you might think. Instead, the melon plays a background role, changed by the addition of onion, olive oil, salt, pepper, and the\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":691,"url":"https:\/\/georgeannebrennan.com\/?page_id=691","url_meta":{"origin":389,"position":3},"title":"Chilled Melon and Lavender Soup","author":"Georgeanne Brennan","date":"2014-08-31","format":false,"excerpt":"This is my version of a soup I had at a restaurant in Forcalquier nearly 10 years ago, and I have always loved it. It isn\u2019t a sweet soup, as you might think. Instead, the melon plays a background role, changed by the addition of onion, olive oil, salt, pepper,\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"IMG_0498","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2014\/08\/IMG_0498-300x200.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":212,"url":"https:\/\/georgeannebrennan.com\/?page_id=212","url_meta":{"origin":389,"position":4},"title":"Rosemary and Gorgonzola Sauce","author":"Georgeanne Brennan","date":"2013-05-29","format":false,"excerpt":"Rosemary and Gorgonzola Sauce 1 cup heavy cream 2 teaspoons minced rosemary 2 sprigs rosemary 2 ounces Gorgonzola 1\/4 cup chopped walnuts, toasted (optional) \u00a0 Heat the cream with the rosemary in a small saucepan and bring to a simmer. Reduce the cream by about 1\/3. This will take about\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"hr_bar","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar-150x10.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":175,"url":"https:\/\/georgeannebrennan.com\/?page_id=175","url_meta":{"origin":389,"position":5},"title":"Caramelized Leeks","author":"Georgeanne Brennan","date":"2013-05-24","format":false,"excerpt":"Caramelized Leeks This makes a tasty topping for flatbreads, or a base for dishes such as sliced pork tenderloin. 5 large leeks, cleaned and trimmed, to include some of the pale green stalk 2 tablespoons butter 1 tablespoon olive oil \u00bd teaspoon sea salt Finely chop the leeks. In a\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"hr_bar","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar-150x10.gif?resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/389","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=389"}],"version-history":[{"count":1,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/389\/revisions"}],"predecessor-version":[{"id":390,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/389\/revisions\/390"}],"up":[{"embeddable":true,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/64"}],"wp:attachment":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=389"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 sheet prepared puff pastry, approximately 12-inches by 10-inches (I use Pepperidge Farms frozen puff pastry, thawed)
\n2 to 3 ounces soft goat cheese or blue cheese
\n3 tablespoons finely chopped toasted walnuts
\n2 tablespoons finely chopped fresh rosemary
\n1 tablespoon finely chopped winter savory
\n\u00bd teaspoon coarse sea salt
\n\u00bd teaspoon freshly ground black pepper<\/p>\n
\nPreheat an oven to 435 degrees F. Line a baking sheet with parchment paper. On a lightly floured work surface, spread out the pastry dough. Sprinkle it lightly with flour and roll to a scant \u00bc-inch thick. Cut the pastry in half, lengthwise. Using a spatula, spread the surface of each half with the goat cheese to within \u00bd-inch of one of the long sides, or crumble with blue cheese. Sprinkle the walnuts, rosemary, winter savory, salt, and pepper over the cheese. Roll each piece lengthwise, ending with the \u00bd-inch of ungarnished pastry. Using a little bit of water, seal the roll.<\/p>\n
\nBake until golden and puffed, 15 to 20 minutes. Let cool 5 minutes, then serve.<\/p>\n<\/p>\n","protected":false},"excerpt":{"rendered":"