Fig and Goat Cheese Pinwheels (Recipe for Printing)

A crisp and luscious blend of fig and goat cheese wrapped in golden puff pastry—ideal for fall entertaining, Thanksgiving, or baby showers. Save & click.

# What You Need:

→ Puff Pastry

01 - 1 sheet puff pastry, thawed

→ Filling

02 - 4 ounces goat cheese, crumbled
03 - 2 tablespoons light brown sugar
04 - 4 to 5 sprigs fresh thyme, leaves removed
05 - 1/3 cup fig preserves

→ Finish

06 - 1 large egg, beaten (for egg wash)

# How to Make It:

01 - Allow puff pastry to thaw completely in the refrigerator until pliable but still cold. Place a sheet of parchment paper on a flat work surface and unroll the pastry.
02 - Spread fig preserves evenly over the surface of the puff pastry, leaving a 1/2 inch border on all sides. Sprinkle crumbled goat cheese over the fig layer, then scatter light brown sugar and thyme leaves evenly on top.
03 - Roll the pastry up tightly from one long edge to form a log. Wrap it in parchment paper and freeze for 20 minutes to firm for easy slicing.
04 - Preheat oven to 400°F (200°C). Remove the pastry log from the freezer. Using a sharp, clean knife, slice the log into 1/2-inch thick rounds.
05 - Place the pinwheel slices onto a parchment-lined baking sheet, spacing them 2 inches apart. Brush the tops and sides generously with the beaten egg.
06 - Bake for 15–20 minutes or until golden brown and puffed. Remove from the oven and let cool slightly before serving.
07 - Serve pinwheels warm as an appetizer with wine or cocktails, on a charcuterie board, as a savory dessert option with honey drizzle, or for brunch with herbal tea.
08 - Once baked, garnish with additional fresh thyme or cracked black pepper to taste.
09 - For leftover pinwheels, store in an airtight container at room temperature for up to 1 day. To reheat, bake on a sheet at 350°F (175°C) for 5–8 minutes until crisp. Avoid microwaving to preserve texture.

# Extra Tips:

01 - Always handle puff pastry while cold for best flakiness and ease of shaping.
02 - Freezing the assembled log before slicing ensures clean rounds and minimizes filling spillage.
03 - Use moderate amounts of filling to avoid leakage and soggy pastry during baking.
04 - A sharp knife will prevent squashing and preserve the distinct pinwheel layers.
05 - Generous application of egg wash results in an appealing golden crust.
06 - Line baking sheets with parchment to prevent sticking and promote even browning.
07 - Pinwheels can be assembled and frozen unbaked for up to two months; bake directly from frozen with extended baking time.
08 - Avoid overbaking to maintain a balance of crisp pastry and creamy filling.

Return