Fig and Goat Cheese Pinwheels (Print-Friendly Version)

A buttery and delightful combo of fig and goat cheese tucked in crispy puff pastry—perfect for autumn parties, holiday tables, or elegant showers. Click to save.

# Ingredients You’ll Need:

→ Puff Pastry

01 - 1 sheet puff pastry, defrosted

→ Filling

02 - 4 ounces goat cheese, broken into chunks
03 - 2 tablespoons light brown sugar
04 - 4 to 5 sprigs fresh thyme, stripped from stems
05 - 1/3 cup fig jam

→ Finish

06 - 1 large egg, whisked (for brushing)

# How to Make It:

01 - Let your puff pastry thaw fully in the fridge until it's bendable but still cool. Lay out a piece of parchment paper on your counter and unfold the pastry on top.
02 - Smear the fig jam across the pastry, leaving about 1/2 inch empty around the edges. Scatter the goat cheese pieces over the jam, then sprinkle the brown sugar and thyme leaves on top of everything.
03 - Starting from one long side, tightly roll up the pastry into a log shape. Wrap it in parchment and pop it in the freezer for 20 minutes so it gets firm enough to cut cleanly.
04 - Turn your oven on to 400°F (200°C). Take the log out from the freezer. Using a really sharp knife, cut the log into 1/2-inch thick rounds.
05 - Put the sliced pinwheels on a baking sheet lined with parchment, making sure they're about 2 inches apart. Brush egg wash all over the tops and sides.
06 - Stick them in the oven for 15–20 minutes until they're puffy and golden. Take them out and let them cool a bit before you serve them.
07 - These pinwheels taste great warm alongside drinks, as part of a cheese board, drizzled with honey for a sweet-savory treat, or paired with herbal tea for brunch.
08 - When they come out of the oven, you can add some extra fresh thyme or a bit of black pepper if you want.
09 - Got leftovers? Keep them in an airtight container at room temp for up to a day. To warm them up, put them in a 350°F (175°C) oven for 5–8 minutes till crispy again. Don't microwave them or they'll get soggy.

# Extra Suggestions:

01 - Work with puff pastry while it's still cold for the flakiest results and easier handling.
02 - Popping the rolled log in the freezer makes cutting much cleaner and keeps filling from oozing out.
03 - Don't overdo the filling or you'll end up with leaks and soggy bottoms during baking.
04 - Always use a super sharp knife for cutting to keep those pretty spiral layers intact.
05 - Don't skimp on the egg wash – it's what gives you that beautiful golden crust.
06 - Using parchment paper on your baking sheets stops sticking and helps everything brown evenly.
07 - You can make these ahead and freeze them unbaked for up to two months – just cook them straight from frozen and add a few extra minutes.
08 - Watch your baking time carefully – you want them crispy outside but still creamy inside.

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