1. Open the Medjool dates using a knife and remove the pit. Place them in a measuring cup and add in ¼ cup hot water and the cinnamon.
2. Blend using an immersion blender. Alternatively, you can do this using a regular blender.
3. Roll out the puff pastry and spread the date mixture on top. Top with chopped walnuts and pieces of the goat cheese.
4. Place the second puff pastry on the dates and walnuts. Gently press and seal the sides.
5. Using a pizza cutter or a sharp knife, cut the pastry into ½ inch wide strips.
6. Grab the two ends of each strip and twist in opposite sides. Place on a clean surface and twist to form a swirl pattern. Place on a baking sheet lined with parchment paper.
7. Refrigerate for 15 minutes. Meanwhile, preheat the oven to 375 degrees F.
8. After 15 minutes, brush the pastries with egg and bake them for 20 minutes until they are golden and flaky.
Notes
Store the leftovers in an airtight container for up to 2 days at room temperature or 5 days in the fridge.
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.
