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Fig and Goat Cheese Puff Pastry Pinwheels

Fig and goat cheese puff pastry pinwheels bake into golden, flaky spirals filled with sweet fig preserves, tangy goat cheese, and fresh thyme. Chill the pastry logs before slicing for neat rounds that puff beautifully in the oven.
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Prep Time 20 minutes
Cook Time 18 minutes
Chilling and resting 25 minutes
Total Time 1 hour 3 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the pinwheels
  • 1 package (17.3 oz) puff pastry frozen, thawed (2 sheets)
  • 0.5 cup fig preserves
  • 4 oz goat cheese crumbled
  • 1 tsp fresh thyme chopped
  • 0.13 tsp black pepper
For the egg wash
  • 1 egg large
  • 1 tbsp water

Equipment

  • 2 large rimmed baking sheets

Method
 

Prepare the pastry
  1. Heat the oven to 400°F.
  2. Line two large rimmed baking sheets with parchment paper.
  3. Unfold each puff pastry sheet.
  4. Roll each sheet out gently to about 10x12 inches.
Fill and bake
  1. Spread 1/4 cup fig preserves over each pastry sheet, leaving a 1/2-inch border along one long edge.
  2. Divide the goat cheese, thyme, and black pepper evenly between the sheets.
  3. Starting at the long edge opposite the bare border, roll each sheet into a log.
  4. Place the logs seam-side down and refrigerate them for 20 minutes.
  5. Whisk the egg and water in a small bowl.
  6. Cut each chilled log into 12 slices about 1/2 inch thick.
  7. Arrange the slices cut-side up on the prepared baking sheets.
  8. Brush the tops and exposed pastry with the egg wash.
  9. Bake for 15 to 18 minutes, rotating the sheets halfway through, until puffed and golden brown.
  10. Let the pinwheels rest on the baking sheets for 5 minutes before serving.

Notes

For clean slices, keep the pastry cold and work quickly while cutting. Refrigerate leftovers for up to 3 days; baked pinwheels can be frozen. Use gluten-free puff pastry for a gluten-free option, if available.