- 1 sheet frozen puff pastry dough, thawed
- All-purpose flour for dusting
- 1 large egg, beaten
- 1 clove garlic, crushed
- 1/4 tsp salt
- 5 oz fresh goat cheese, softened
- 3 Tbsp butter, softened
- 1/3 cup chopped shelled pistachio nuts
- 3 Tbsp snipped fresh chives
- Freshly ground pepper
- 35 shelled whole pistachio nuts, for garnish
Position a rack in center of oven and preheat to 425°. Line 1 rimmed baking sheet with parchment paper. Have ready 1 more piece of parchment paper and 1 more rimmed baking sheet.
To make the puffs, on a lightly floured cutting board, roll puff pastry just enough to remove fold marks. Using a 1 3/4″ round cookie cutter, cut out about 35 rounds. Place rounds on parchment-lined baking sheet. Brush tops of rounds with beaten egg, being careful egg doesn’t run over edges. Cover with second sheet of parchment, and place second baking sheet on top. Bake until crisp and light golden brown, about 15 minutes. Remove top baking sheet and piece of parchment and let wafers cool on pan on a wire rack.
To make the topping, in the bowl of a food processor with the blade attachment, add garlic and salt and process until garlic is finely minced. Add goat cheese and butter and process until smooth. Add nuts and chives, and a few grinds of pepper, and pulse 2-3 times until combined. Taste and adjust seasoning.
To assemble, spoon goat cheese topping into a pastry bag fitted with a 5/8″ open star tip and pipe a rosette onto center of each puff pastry wafer. Alternatively, use a butter knife to apply a dab of goat cheese topping to top of each wafer. Top each rosette or dab with a pistachio. Arrange on a platter and serve at room temperature.