Go Back

Fig and Goat Cheese Puff Pastry Pinwheels

Fig and goat cheese puff pastry pinwheels are tender, golden spiral snacks made with jam, crumbled goat cheese, walnuts, and thyme baked at 400°F. Chill briefly for clean slices, then bake until puffed and evenly browned for a crisp, flaky finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
chill 15 minutes
Total Time 48 minutes
Servings: 20 servings
Course: Appetizer, Snack
Cuisine: Mediterranean, Meditterranean
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

Puff pastry pinwheel filling and topping
  • 1 puff pastry, thawed 1 sheet
  • 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 water
  • 1 tbsp water for egg wash
  • 1 tbsp honey

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat the oven to 400°F and line a baking sheet with parchment for easy lifting.
  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 over the jam, covering the surface for even flavor in every spiral.
Roll, chill, and slice
  1. Roll up tightly from the long side to form a log, using gentle pressure to keep the spiral tight.
  2. Chill the log for 15 minutes for clean slicing and neat pinwheel layers.
  3. Slice into 20 rounds and arrange them on the baking sheet, spacing them slightly apart.
  4. Brush the tops with egg wash (beaten egg mixed with water) for a glossy, browned finish.
Bake and finish
  1. Bake for 16-18 minutes at 400°F until the pinwheels puff and turn golden with visible spiral layers.
  2. Drizzle with honey and serve warm for a sweet, aromatic topping.

Notes

For the neatest slices, chill the log on the parchment-lined sheet pan so it’s easy to move. Store baked pinwheels in the refrigerator up to 3 days; rewarm in a 350°F oven for 5-8 minutes to re-crisp. Freeze unbaked pinwheels on a tray, then bag and freeze up to 1 month; bake straight from frozen at 400°F, adding a few minutes. For a dairy-light option, use a firm plant-based cheese that melts and crumbles similarly to goat cheese.