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Fig and Goat Cheese Puff Pastry Pinwheels

Fig and goat cheese puff pastry pinwheels made with a jam-and-cheese swirl, baked until each spiral is puffed and golden. Tight rolling and a short chill keep the slices clean and neatly spiraled.
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Prep Time 15 minutes
Cook Time 18 minutes
chill 15 minutes
Total Time 48 minutes
Servings: 20 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

puff pastry
  • 1 sheet puff pastry thawed
fig jam
  • 0.5 cup fig jam
goat cheese
  • 4 oz goat cheese crumbled
walnuts
  • 0.25 cup walnuts finely chopped
fresh thyme leaves
  • 1 tsp fresh thyme leaves
egg wash
  • 1 large egg beaten
  • 1 tbsp water combined with egg
honey
  • 1 tbsp honey

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat oven to 400F. Line a sheet pan with parchment.
  2. Roll puff pastry into a 10x12-inch rectangle. Spread fig jam evenly to the edges.
  3. Sprinkle goat cheese, walnuts, and fresh thyme leaves over the jam. Keep the topping in an even layer.
Roll, chill, and slice
  1. Roll up tightly from the long side. Press lightly to help the seam seal.
  2. Chill the log for 15 minutes for clean slicing. Place it on the sheet pan or a plate while it firms.
  3. Slice into 20 rounds. Arrange the rounds on the baking sheet and brush the tops with the egg wash.
Bake and finish
  1. Bake for 16-18 minutes until puffed and golden. Rotate the pan once if your oven browns unevenly.
  2. Drizzle with honey and serve warm. Let them cool 2-3 minutes so the filling sets.

Notes

Pro tip: use a snug, even roll so the spirals stay tight when you slice—if the log gets too soft, chill 5 more minutes. Store leftovers in an airtight container in the refrigerator up to 3 days; rewarm on a sheet pan at 350F for 6-8 minutes. Freezing is yes: freeze baked and cooled pinwheels up to 2 months and reheat from frozen. For a nut-free option, omit walnuts and replace with an extra 1 tablespoon thyme or finely chopped toasted seeds for similar crunch.