Herbs de Provence Fennel Pollen and Goat Cheese Popovers with Acorn Squash (for Fennel Friday)




This has got to be one of the most delightfully aromatic blends I’ve received from The Pollen Ranch. I was so excited to come up with something for this enchanting blend.  There is so much flavor, it would be delicious so many ways–like, added to a butter rub for roasting chicken. I thought first about putting it into a savory cookie type recipe, but decided to go another route. Check back with me though, because I plan to get to that soon. 




With the holidays around the corner, I wanted to create something that would be easy to make, and wouldn’t be too time consuming. I think this is the perfect fit.  It would be a great welcome bite for your guests at Thanksgiving, or for Christmas hors d’oeuvres. Really, it would be great any time of year!  The herb bouquet really opens up beautifully with the goat cheese and squash mixture and is complimented by the light sweetness from the honey, which rounds out the bite of the goat cheese. The light, flaky puff pastry is the perfect envelope to deliver a flavor packed snack. 


Thanks to Pollen Ranch for the Fennel Pollen. 



Herbs de Provence Goat Cheese Popovers for Fennel Friday
Yields 36
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
  1. 3/4 -- 1 Cup Roasted Acorn Squash
  2. 12 oz. Goat Cheese (Softened)
  3. 2 Tablespoons Herbs de Provence Fennel Pollen
  4. 2 Boxes Puff Pastry Sheets
  5. 1 Tablespoon Honey
  6. Pepper
  7. Salt Flakes
  8. Butter
  1. Pre-roast and cool an acorn squash. Scoop out 3/4--1 cup and set aside.
  2. Let goat cheese soften at room temperature.
  3. Allow the Puff Pastry to thaw according to directions on the package.
  4. Preheat oven to 400.
  5. In a mixing bowl, combine the softened goat cheese and roasted squash. They should be about the same consistency. Blend well. Add in Fennel Pollen Herbs de Provence and pepper, stir and evenly distribute. Drizzle in honey and mix.
  6. Move the mixture into a pastry bag or gallon Ziploc bag. When ready to fill, cut a small corner off the bag.
  7. On a lightly floured surface, VERY lightly roll out the pastry, just a bit. Cut each sheet into nine even squares.
  8. Squeeze a couple of teaspoons worth of the filling into the dough. I put it just about in the center. You want to make sure you have enough room to completely crimp the edges closed.
  9. Fold the pastry over and have the corners meet to make a triangle.
  10. Move the popovers on to a foil lined cookie sheet, lightly coated with a fine spray of olive oil.
  11. Arrange evenly and crimp the edges closed.
  12. Lightly brush softened butter on the tops of the popovers, then sprinkle a light dusting of flake salt on top.
  13. Bake for 15 minutes (or until golden).
  14. Can also be drizzled with honey after baking for an extra layer of flavor.
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When the Puff Pastry is thawed (check the package for timing)– VERY lightly roll the puff pastry on a smooth surface. If it seems sticky, dust a bit of flour down before you take it out of the package.  (I used Pepperidge Farm, and it advised 40 minutes to defrost.) 


 Cut the pastry into 9 even squares, per sheet. 


Fill a gallon sized Ziploc bag (or pastry bag if you have one) and cut a hole at the corner. Don’t cut it too big. 


Pipe a teaspoon or two onto the middle of the pastry. You want to leave enough room that you can fold the top over to crimp the edges and make a triangle.  


On a foil lined cookie sheet, spray a thin layer of Olive Oil and place the popovers in a single layer. Once on the pan, use a fork to crimp the edges shut.  





After crimping, you can either do an egg wash or, I simply spread a dab of softened/melted butter just over the top of the pastry. Then, just before putting them in the oven, sprinkle a light dusting of the flaked salt on top.  The light bit of butter will help them become golden and also helps the salt flakes stay put. 









Thanks to Pollen Ranch for the Fennel Pollen. 



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