Fig and Goat Cheese Pinwheels
Imagine serving up golden, flaky pinwheels that combine the sweet richness of figs and creamy goat cheese, perfect for any occasion—and done in under 30 minutes. These bites are the ultimate crowd-pleaser!
Why I Love This Recipe:
These Fig and Goat Cheese Pinwheels are the ideal mix of elegant and easy. Whether it’s a fancy brunch, a casual snack, or a holiday appetizer, they always impress without the stress. Bonus? They’re incredibly simple to customize with your favorite flavors!
How to Make It (Overview):
- Roll out your puff pastry into a thin sheet. Make sure the surface is lightly floured to prevent sticking. Use a rolling pin to smooth out any creases or uneven edges, creating an even base.
- Spread softened goat cheese and a layer of fig jam evenly across the surface. Ensure the goat cheese is softened for easier spreading and even distribution. Avoid spreading too close to the edges to minimize overflow when rolling up the pastry.
- Sprinkle with chopped walnuts for crunch, if desired. The walnuts add a delightful texture and a hint of nuttiness. If you prefer a smoother filling, you can skip the walnuts or replace them with sunflower seeds.
- Roll it up tightly, slice into pinwheels, and bake until golden brown. Roll the pastry firmly but gently to avoid tearing it. Use a sharp knife to cut clean slices, and bake until the pastry is puffed and beautifully golden.
Pro Tips:
- Keep it cold: Work with cold puff pastry to make rolling and slicing easier. If your pastry warms up too much, pop it back in the fridge for a few minutes before continuing.
- Custom flavors: Swap fig jam for apricot or raspberry if you’re feeling adventurous. You can also experiment with other spreads, like honey or caramelized onion jam, for a unique twist.
- Perfect slices: Use a sharp knife to cut clean pinwheels without squishing. Wipe the knife between cuts for even cleaner edges, especially if using sticky jam.
- Golden finish: The egg wash gives these pinwheels a shiny, bakery-style finish. Don’t skip this step—it’s the secret to professional-looking pastry!
Storage:
- Fridge: Store in an airtight container for up to 3 days. Reheat in the oven to restore crispiness.
- Freezer: Freeze uncooked pinwheels on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 5-10 minutes to the bake time.
Tools For This Recipe:
- Rolling pin
- Sharp knife
- Baking sheet
- Parchment paper
- Pastry brush (for egg wash)
FAQs:
Q: Can I use a different type of cheese?
A: Absolutely! Cream cheese or brie make excellent substitutes for goat cheese.
Q: What if I don’t have fig jam?
A: You can use any jam or preserves you like! Apricot and raspberry are fantastic options.
Q: Can I make these ahead of time?
A: Yes! Assemble them and store them in the fridge or freezer until ready to bake.
Fig and Goat Cheese Pinwheels
Ingredients
- 1 sheet puff pastry thawed
- 4 oz goat cheese softened
- 3 tbsp fig jam
- 1/4 cup finely chopped walnuts optional
- 1/2 tsp fresh thyme leaves optional
- 1 egg beaten
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface to smooth out any creases.
- Spread the goat cheese evenly over the pastry, leaving a 1/2-inch border.
- Top with fig jam, spreading it evenly over the cheese layer.
- Sprinkle with walnuts if using.
- Starting from one edge, tightly roll up the pastry into a log shape.
- Slice the log into 1/2-inch thick rounds and place them cut-side up on the baking sheet.
- Brush the tops with egg wash and bake for 15-20 minutes, or until golden brown and puffed.
- Remove from the oven, garnish with fresh thyme if desired, and serve warm.
