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Fig and Goat Cheese Puff Pastry Pinwheels

Fig and goat cheese puff pastry pinwheels made with a spiral jam filling, baked until puffed and golden. Chilled for clean slices, then finished with a honey drizzle and fresh thyme.
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Prep Time 15 minutes
Cook Time 18 minutes
chilling 15 minutes
Total Time 48 minutes
Servings: 20 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Puff pastry pinwheel base
  • 1 puff pastry sheet, thawed Use a single sheet puff pastry for 20 pinwheels.
  • 0.5 cup fig jam Spread evenly to the edges for steady filling in each slice.
  • 4 oz goat cheese, crumbled Crumbles melt slightly for a creamy swirl.
  • 0.25 cup walnuts, finely chopped Finely chop so they distribute through the spiral.
  • 1 tsp fresh thyme leaves Use the leaves; save a pinch for finishing if desired.
  • 1 egg, beaten with water Brushed on top for browning and a crisp, glossy finish.
  • 1 tbsp honey Drizzle after baking while warm.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 400F and line a baking sheet with parchment for easy transfer.
  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 thyme leaves over the jam so the filling reaches every slice.
  4. Roll up tightly from the long side to form a log, keeping the spiral compact for clean pinwheels.
Chill, slice, and bake
  1. Chill the rolled pastry for 15 minutes so it slices cleanly without squishing.
  2. Slice into 20 rounds, arrange on the baking sheet, and brush the tops with egg wash.
  3. Bake for 16-18 minutes at 400F until the pinwheels are puffed and golden for a crisp, layered texture.
Finish
  1. Drizzle with honey and serve warm for sweet, aromatic finish notes.

Notes

For the cleanest slices, chill until firm (15 minutes) and use a steady sawing motion when cutting. Store leftovers covered in the fridge for up to 3 days and reheat at 375F for 6-8 minutes to re-crisp. Freezing: freeze baked pinwheels in a single layer up to 2 months; reheat from frozen at 350F for 12-15 minutes. Dairy swap: replace goat cheese with an equal amount of soft plant-based cheese for a similar creamy swirl.