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Fig and Goat Cheese Puff Pastry Pinwheels

Fig and goat cheese puff pastry pinwheels with a spiral jam-and-cheese filling. Roll, chill for clean slices, then bake until deeply golden and puffed.
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Prep Time 15 minutes
Cook Time 18 minutes
Chill 15 minutes
Total Time 48 minutes
Servings: 20 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Fig and goat cheese pinwheels
  • 1 sheet puff pastry, thawed Use one sheet puff pastry.
  • 0.5 cup fig jam Spread evenly over the pastry.
  • 4 oz goat cheese, crumbled Crumble and sprinkle over jam.
  • 0.25 cup walnuts, finely chopped Finely chop for even texture.
  • 1 tsp fresh thyme leaves Use leaves only, sprinkled over filling.
  • 1 large egg Beaten with water for egg wash.
  • 1 tbsp water Beats with the egg for egg wash.
  • 1 tbsp honey Drizzle over warm pinwheels before serving.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 400F and line a baking sheet with parchment for easy release and cleanup.
  2. Roll the puff pastry into a 10x12-inch rectangle, then spread fig jam evenly to the edges.
  3. Sprinkle the goat cheese, walnuts, and fresh thyme leaves over the jam so every pinwheel gets filling.
  4. Roll up tightly from the long side to form a neat log, then chill for 15 minutes for clean slicing.
Slice, bake, and finish
  1. Slice the chilled log into 20 rounds and arrange them cut-side up on the lined baking sheet.
  2. Brush each round with the egg wash (beaten egg mixed with water) to help them brown and stay glossy.
  3. Bake for 16-18 minutes at 400F until puffed and golden with visible spiral layers.
  4. Drizzle with honey while warm and serve.

Notes

For the cleanest pinwheel slices, chill the log until firm before cutting; wipe the knife between cuts if the filling smears. Store leftovers in the refrigerator up to 3 days; rewarm on a baking sheet in a 350F oven for 6-8 minutes to re-crisp. Freezing is not recommended because the pastry texture can soften after thawing. For a dairy-light option, use a firm plant-based cream cheese in place of goat cheese, keeping the rest the same.