Apple roses made the rounds not too long ago (remember those pretty rose-shaped puff pastry desserts?). We decided we'd try a savoury take, using candy cane beets, goat cheese and thyme. These are much simpler to make than they might seem. Use a mandoline if you have one, it makes cutting the beets a breeze. Otherwise, a sharp chef's knife will do the trick!
WHAT YOU'LL NEED • 1/2 cup soft goat cheese • 2 garlic cloves, finely grated or pressed • 1 sheet frozen puff pastry, thawed and rolled out to a 10 x 12-inch rectangle • 3 sprigs of thyme, leaves picked • Generous pinch each salt and pepper • 2 small, raw candy cane beets, peeled and thinly sliced and cut into half-moons • 2 tbsp melted unsalted butter
In small bowl, combine goat cheese and garlic. Spread over puff pastry, shortest facing you and leaving small untouched border all around. Sprinkle with thyme, salt and pepper. Cut puff pastry lengthwise into 6 even strips.
Layer beets on upper edge of each strip (about 8 beets per strip), overlapping the beets and leaving the top part of their curved edge come above the dough (see picture for reference). Fold puff pastry strip in half lengthwise pressing lightly to adhere. Brush top with butter. Roll tightly. Repeat with remaining strips and beets.
Place in muffin tin, beet-side up. Refrigerate until chilled, about 15 minutes.
Bake in 375°F oven until beets are softened and puff pastry is light golden, about 20 minutes. Increase oven temperature to 400°F, bake until golden, about 15 minutes.