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Fig and Goat Cheese Puff Pastry Pinwheels

Fig and goat cheese puff pastry pinwheels with jammy fig swirls and a golden, flaky spiral. Rolled, chilled, and baked until puffed, then finished with honey and fresh thyme.
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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: 115
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
thyme
  • 1 tsp fresh thyme leaves
egg wash
  • 1 large egg, beaten with 1 tablespoon water
honey drizzle
  • 1 tbsp honey

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat oven to 400F and line a baking sheet with parchment. Make sure the oven is fully preheated before baking.
  2. Roll puff pastry into a 10x12-inch rectangle, then spread fig jam evenly to the edges. Keep the layer even so each pinwheel has a consistent center.
  3. Sprinkle goat cheese, walnuts, and thyme over the jam. Cover the surface lightly but evenly so the spiral shows through.
  4. Roll up tightly from the long side, keeping the seam underneath. Apply gentle pressure to compact the filling for clean slices.
  5. Chill the log for 15 minutes for clean slicing. The pastry should firm up so the rounds stay neat.
Slice, bake, and finish
  1. Slice into 20 rounds and arrange them on the baking sheet. Leave a little space between pinwheels so they puff evenly.
  2. Brush the rounds with egg wash. Aim for a thin coating so they bake into a glossy golden top.
  3. Bake at 400F for 16-18 minutes until puffed and golden. Look for visible spiral layers and browned edges.
  4. Drizzle with honey while warm and serve. Add honey just before serving for best stickiness and shine.

Notes

Pro tip: Chill the rolled log long enough to firm the pastry, then slice with a steady sawing motion for round pinwheels with minimal filling spill. Store baked pinwheels in the refrigerator for up to 3 days; rewarm in a 350F oven for 5-7 minutes. Freeze unbaked sliced rounds on a tray, then transfer to a freezer bag and bake from frozen at 400F with a few extra minutes; honey is best added after baking. For a dairy swap, use an equal amount of dairy-free goat-style cheese if you want a lactose-free option (check that it melts similarly).