Pumpkin-Goat Cheese Puff Pastry Rolls

Why You’ll Love This Recipe

I like this recipe because it comes together quickly with just a few ingredients, yet the result feels sophisticated. The puff pastry bakes up beautifully crisp, while the filling is rich and flavorful. I also love that I can serve these warm straight from the oven, and they always disappear fast at gatherings.

Ingredients

1/2 (17.3-ounce) package frozen puff pastry sheets, thawed
1/3 cup canned pumpkin
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground pepper
1 (4-ounce) container crumbled goat cheese
1 large egg
1 teaspoon water

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. I roll out the thawed puff pastry sheet on a lightly floured surface.
3. In a small bowl, I mix together the canned pumpkin, maple syrup, cinnamon, and pepper.
4. I spread the pumpkin mixture evenly over the pastry, then sprinkle with crumbled goat cheese.
5. I roll the pastry sheet tightly into a log, then slice it into ½-inch thick rounds.
6. I place the rounds cut side up on the prepared baking sheet.
7. In a separate bowl, I whisk the egg with water to make an egg wash and brush it lightly over the pastry.
8. I bake for 15–18 minutes, until the rolls are puffed and golden brown.
9. I serve warm and enjoy.

Servings and Timing

This recipe makes about 12–14 rolls. It takes around 10 minutes to prepare and 18 minutes to bake, for a total of about 30 minutes.

Variations

Sometimes I add chopped pecans or walnuts for extra crunch. I also like sprinkling fresh herbs such as rosemary or thyme over the filling for a savory twist. For a sweeter version, I drizzle the baked rolls with a little extra maple syrup or honey before serving.

Storage/Reheating

I store leftover rolls in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a 350°F oven for about 5 minutes to restore their crispiness. I avoid microwaving since it makes the pastry soggy.

FAQs

Can I make these ahead of time?

Yes, I prepare and slice the rolls, then refrigerate them unbaked until ready to bake.

Do I need to peel fresh pumpkin if I want to use it?

Yes, I cook and puree fresh pumpkin before using it in place of canned.

Can I use a different cheese instead of goat cheese?

Yes, feta or cream cheese works well as a substitute.

Can I freeze these rolls?

Yes, I freeze them unbaked on a baking sheet, then transfer to a bag and bake from frozen, adding a few extra minutes.

What puff pastry brand works best?

I usually use any all-butter puff pastry for the best flavor and flakiness.

Can I make them bite-sized?

Yes, I slice the pastry thinner for mini rolls, perfect for party trays.

How do I keep the rolls from unraveling?

I roll the pastry tightly and place them seam side down on the baking sheet.

Can I make these rolls sweeter?

Yes, I add a bit more maple syrup or sprinkle sugar and cinnamon before baking.

What can I serve these with?

I like pairing them with a fall salad or serving them on a cheese board.

Can I skip the egg wash?

Yes, but the pastry won’t be as shiny and golden.

Conclusion

These Pumpkin-Goat Cheese Puff Pastry Rolls are one of my favorite quick appetizers because they’re simple, festive, and packed with flavor. I love the creamy pumpkin-goat cheese filling inside the flaky pastry, and they’re always a hit whether I serve them at a party or as a cozy snack at home.

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