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Fig and Goat Cheese Puff Pastry Pinwheels

Fig and goat cheese puff pastry pinwheels with a golden spiral, sweet fig jam, and a creamy goat cheese swirl. Rolled tight, chilled for clean slices, then baked until puffed and browned.
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Prep Time 15 minutes
Cook Time 18 minutes
chill 15 minutes
Total Time 48 minutes
Servings: 20 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

Puff pastry
  • 1 sheet puff pastry, thawed
Filling
  • 0.5 cup fig jam
  • 4 oz goat cheese, crumbled
  • 0.25 cup walnuts, finely chopped
  • 1 tsp fresh thyme leaves
Egg wash and finishing
  • 1 large egg, beaten with 1 tablespoon water
  • 1 tbsp honey

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat oven to 400F and line a baking sheet with parchment for easy release and clean transfer. Keep the oven fully preheated before baking.
  2. Roll puff pastry into a 10x12-inch rectangle and spread fig jam evenly to the edges for consistent sweetness. Use an even layer so the pinwheels slice neatly.
  3. Sprinkle goat cheese, walnuts, and thyme over the jam for layered flavor in every bite. Cover the jam area from edge to edge.
Roll, chill, and slice
  1. Roll up tightly from the long side to form a tight spiral with no gaps. Press gently along the seam as you roll.
  2. Chill the log 15 minutes for clean slicing. The roll should feel firm, with less smearing when cut.
  3. Slice into 20 rounds and arrange on the baking sheet with cut sides facing up. Space them slightly apart so they puff instead of merging.
  4. Brush the rounds with egg wash for a glossy, browned top. Use a light, even coat over each pinwheel.
Bake and serve
  1. Bake at 400F for 16-18 minutes until puffed and golden for crisp, flaky edges. Look for visible rise and deep golden color.
  2. Drizzle with honey and serve warm for sweet finishing notes. Add honey right after baking so it stays shiny.

Notes

For the cleanest slices, keep the chilled log seam-side down on the baking sheet and wipe the knife between cuts if any filling smears. Store leftovers in the refrigerator up to 3 days in a covered container; rewarm in a 350F oven for 5-7 minutes to re-crisp. Freeze baked pinwheels up to 2 months, then reheat straight from frozen. For a dairy-light option, substitute herbed goat cheese with a reduced-fat goat cheese (texture may be slightly softer).