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Fig and Goat Cheese Puff Pastry Pinwheels

Fig and goat cheese puff pastry pinwheels with a jammy fig center and spiraled goat cheese swirls. Baked until puffed and golden, then finished with a quick 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
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Fig jam pinwheels
  • 1 puff pastry 1 sheet, thawed
  • 0.5 cup fig jam
  • 4 oz goat cheese crumbled
  • 0.25 cup walnuts finely chopped
  • 1 tsp fresh thyme leaves
  • 1 large egg beaten with 1 tbsp water
  • 1 tbsp water for egg wash
  • 1 tbsp honey

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat oven to 400F and line a baking sheet with parchment.
  2. Roll puff pastry into a 10x12-inch rectangle, then spread fig jam evenly to the edges.
  3. Sprinkle goat cheese, walnuts, and fresh thyme leaves over the jam.
Roll and chill
  1. Roll up tightly from the long side so the filling stays packed inside.
  2. Chill the log for 15 minutes for clean slicing.
Slice and bake
  1. Slice into 20 rounds and arrange on the baking sheet.
  2. Brush the tops with egg wash (beaten egg mixed with water).
  3. Bake for 16-18 minutes until puffed and golden.
Finish
  1. Drizzle with honey and serve warm.

Notes

For neater pinwheels, keep the log seam-side down after slicing and chill until firm (not rock-hard). Store leftovers in the refrigerator up to 3 days and rewarm in a 350F oven for 5-7 minutes. Freezing is not recommended because puff pastry texture can soften after thawing. For a dairy-light option, use a soft goat-cheese alternative or a firm ricotta swap (texture will be slightly different).