Easy Sweet & Savory Fig and Goat Cheese Pinwheels
These Fig and Goat Cheese Pinwheels are an impressive-looking appetizer that is surprisingly easy to make. Combining sweet fig preserves, tangy goat cheese, fresh thyme, and flaky puff pastry, they are perfect for last-minute get-togethers or cozy nights in.
Equipment
- Baking Sheet
- Parchment paper
- Small bowl
- Fork
- Sharp knife
- Tiny bowl
- Wire rack
Ingredients
Hauptzutaten
- 1 sheet thawed puff pastry
- 4 oz log goat cheese
- 0.5 cup fig preserves
- 2 tbsp light brown sugar
- 4 sprigs fresh thyme leaves stripped
- 1 large egg
Instructions
- First, preheat your oven according to your puff pastry package instructions (usually around 400°F or 200°C). Line a baking sheet with parchment paper. This makes cleanup a breeze!
- Next, unroll your thawed puff pastry sheet onto a lightly floured surface. If it feels stiff, let it sit for another minute. You want it pliable but still cool.
- In a small bowl, combine the goat cheese, fig preserves, light brown sugar, and the fresh thyme leaves. Mash it all together with a fork until it's relatively smooth and well combined. It's okay if there are a few small lumps of goat cheese.
- Spread this delicious mixture evenly over the entire surface of the puff pastry sheet, going almost all the way to the edges. Don't pile it too high, a nice even layer is perfect.
- Now comes the fun part! Starting from one of the long sides, carefully roll the pastry up into a tight log. Try to keep the roll even as you go. Once it's rolled up, gently pinch the seam to seal it.
- Using a sharp knife (a serrated one works great!), slice the log into 1/2 to 3/4-inch thick rounds. This recipe should give you about 12-15 pinwheels, depending on how thick you slice them.
- Lay the pinwheels flat on your prepared baking sheet, leaving a little space between each one.
- In a tiny bowl, whisk the egg with a tablespoon of water or milk. This is your egg wash.
- Gently brush the top of each pinwheel with the egg wash. This helps them brown beautifully in the oven.
- Bake for 15-20 minutes, or until the pinwheels are puffed up, golden brown, and the filling is bubbling slightly. Keep an eye on them, as oven temperatures can vary!
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack. They are best served warm or at room temperature.
Notes
Yields about 12-15 pinwheels. Can be served warm or at room temperature, or with a light salad or drizzle of honey. Substitutions for cheese include cream cheese with feta, softened brie, or sharp cheddar. Other jams like apricot or raspberry can replace fig preserves. Fresh rosemary or dried herbs like Herbes de Provence can substitute thyme. Finely chopped walnuts or pecans can be added to the filling. A balsamic glaze drizzle is a nice finish. Tips for success: Keep puff pastry cold for easier handling and slicing. Use a sharp knife or dental floss to slice the log cleanly. Don't overfill the pastry to prevent oozing. The rolled log can be assembled and refrigerated for up to 24 hours before slicing and baking. Store baked pinwheels in an airtight container at room temperature (1-2 days) or in the refrigerator (3-4 days). Reheat in oven at 350°F (175°C). Baked pinwheels can also be frozen for up to 1 month and reheated from frozen. Fresh figs can be used by cooking them down slightly with sugar and water until jammy.