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Fig and Goat Cheese Puff Pastry Pinwheels

Fig and goat cheese puff pastry pinwheels pair tangy goat cheese and sweet fig preserves in crisp, flaky pastry. Chill the rolled pastry before slicing for neat rounds that bake up puffed and golden brown.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling and cooling 25 minutes
Total Time 1 hour
Servings: 20 servings
Course: Appetizer
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sheet (8 oz) frozen puff pastry about; thawed but cold
  • 4 oz goat cheese softened
  • 0.25 cup fig preserves
  • 1 tsp fresh thyme chopped
  • 0.125 tsp black pepper
  • 1 egg large
  • 1 tbsp water

Equipment

  • 1 large baking sheet

Method
 

  1. Heat the oven to 400°F.
  2. Line a large baking sheet with parchment paper.
  3. In a small bowl, mix the goat cheese, fig preserves, thyme, and black pepper until combined.
  4. Unfold the pastry on a clean work surface and gently press out any fold lines.
  5. Spread the filling evenly over the pastry, leaving a 1/2-inch border along one long edge.
  6. Beat the egg with the water.
  7. Brush the bare pastry border with a little egg wash.
  8. Roll the pastry tightly toward that edge.
  9. Press the pastry to seal.
  10. Chill the roll seam-side down for 20 minutes, until firm enough to slice.
  11. Cut the roll into 1/2-inch rounds and arrange them cut-side up on the baking sheet.
  12. Brush the tops lightly with the remaining egg wash.
  13. Bake for 16 to 20 minutes, until puffed and golden brown.
  14. Cool on the baking sheet for 5 minutes before serving.

Notes

Keep the pastry cold while assembling for crisp, flaky layers. Store in an airtight container in the refrigerator for up to 3 days; freeze baked pinwheels for up to 2 months. For a gluten-free option, use gluten-free puff pastry.