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Fig and Goat Cheese Puff Pastry Pinwheels

Fig and goat cheese puff pastry pinwheels with a sweet fig jam layer and herby thyme, sliced into clean rounds and baked until deeply golden and puffed. The roll-and-chill method creates tight spirals with creamy goat cheese and crunchy walnuts in every bite.
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Prep Time 15 minutes
Cook Time 18 minutes
chill 15 minutes
Total Time 48 minutes
Servings: 20 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

puff pastry
  • 1 sheet puff pastry, thawed Use store-bought puff pastry sheets for flaky layers.
fig jam layer
  • 0.5 cup fig jam
goat cheese layer
  • 4 oz goat cheese, crumbled
walnuts and thyme
  • 0.25 cup walnuts, finely chopped Finely chop for even distribution.
  • 1 tsp fresh thyme leaves
egg wash and honey
  • 1 large egg, beaten with 1 tablespoon water Helps the pinwheels brown and set.
  • 1 tbsp honey Drizzle after baking.

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat oven to 400°F and line a baking sheet with parchment, leaving the parchment flat for easy sliding.
  2. Roll puff pastry into a 10x12-inch rectangle, then spread fig jam evenly to the edges.
  3. Sprinkle goat cheese, walnuts, and thyme over the jam so the filling reaches nearly every corner.
Roll, chill, and slice
  1. Roll up tightly from the long side to form a tight log so the spiral stays defined.
  2. Chill for 15 minutes to ensure clean slicing and less filling spread.
  3. Slice into 20 rounds, then arrange on the baking sheet with space between each round.
Bake and finish
  1. Brush the rounds with egg wash so the pastries bake up glossy and evenly golden.
  2. Bake 16-18 minutes at 400°F until puffed and golden, watching for deep browning at the edges.
  3. Drizzle with honey and serve warm to highlight the sweet-fig and tangy-goat cheese contrast.

Notes

For the tightest spiral, keep the roll firm as you roll and chill long enough for the log to feel sliceable. Store leftovers in the refrigerator up to 3 days; reheat in a 350°F oven for 5-7 minutes to re-crisp. Freeze after baking for up to 2 months, thaw overnight in the fridge and reheat before serving. For a dairy-light option, swap goat cheese for a thick vegan cream cheese alternative and use honey as written.