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Fig and Goat Cheese Pinwheels

Fig and goat cheese pinwheels with puff pastry spirals baked until golden and flaky, filled with sweet fig preserves and tangy crumbled goat cheese. The tight log slicing creates deep plum-noir centers that peek through every swirl.
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Prep Time 45 minutes
Cook Time 20 minutes
Refrigerate 20 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Puff pastry
  • 1 sheet puff pastry Thawed (13.2 oz).
Fig filling
  • 0.5 cup fig preserves
  • 2 tbsp light brown sugar
Cheese and herbs
  • 4 oz goat cheese Crumbled.
  • 4 fresh thyme Leaves from 4–5 sprigs.
Egg wash
  • 1 large egg Beaten.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 400°F and line sheet pans with parchment paper.
  2. Roll out the puff pastry and spread the fig preserves evenly, leaving a small border around the edges.
Fill and form the log
  1. Crumble the goat cheese over the fig preserves, then sprinkle with light brown sugar and fresh thyme leaves.
  2. Roll the pastry into a tight log, seam side down, then refrigerate for 20 minutes to firm up.
Slice and bake
  1. Slice the log into 12 even pinwheels using a serrated knife and arrange on the prepared sheet pans.
  2. Brush the tops with beaten egg and bake for 15 to 20 minutes until golden and flaky.

Notes

For neat pinwheels, keep the seam side down and refrigerate until the log feels firm to the touch. Store baked pinwheels covered in the refrigerator for up to 3 days; reheat at 350°F for 8–10 minutes to re-crisp. Freeze baked pinwheels for up to 2 months, then thaw and reheat. For a lighter option, use reduced-fat goat cheese while keeping the baking time the same.