Ever had that moment of panic? You know, the one where you offered to bring an appetizer and suddenly it’s two hours before the party. You need something that looks fancy but is secretly super easy.
These fig and goat cheese pinwheels are your answer. They look like you slaved away in the kitchen for hours.
But you and I will know the truth. They’re crazy simple and taste amazing. Let’s get to it.
What You’ll Need
- 1 sheet of puff pastry, thawed
- 4 ounces goat cheese, softened
- 1/2 cup fig jam or preserves
- 1/4 cup chopped walnuts or pecans (optional)
- 1 large egg, beaten
- Fresh thyme or rosemary for garnish (optional)
Kitchen Tools
- Rolling pin
- Pastry brush
- Sharp knife
- Baking sheet
- Parchment paper
- Small bowl
How to Make Fig and Goat Cheese Pinwheels
Step 1: First, get your oven ready. Preheat it to 400°F (200°C). Line a big baking sheet with parchment paper so nothing sticks.
Step 2: Lightly flour your counter or a large cutting board. Gently unfold your thawed puff pastry sheet.
Step 3: If the pastry is thick, use a rolling pin to roll it out just a little bit into a larger rectangle. We’re not making it paper-thin, just evening it out.
Step 4: Spread the softened goat cheese all over the pastry. Leave a small half-inch border along one of the long edges. This will help seal the roll later.
Step 5: Spoon the fig jam over the goat cheese and spread it evenly.
| Flavor Profile | Description |
|---|---|
| Sweet | From the fig jam |
| Tangy | From the goat cheese |
| Buttery | From the flaky pastry |
| Nutty | From toasted walnuts |
Step 6: Sprinkle your chopped nuts over the jam if you’re using them. This adds a nice crunch.
Step 7: Starting from the long edge without the border, tightly roll the pastry into a log. Press the clean edge to seal it shut.
Step 8: Place the log on a plate and put it in the freezer for 15-20 minutes. This is a key step for clean cuts.
Step 9: Take the chilled log out and use a sharp knife to slice it into half-inch thick rounds. You should get about 12 to 16 pinwheels.
Step 10: Place the pinwheels flat on your prepared baking sheet. Give them a little space to puff up.
Step 11: Brush the tops and sides of each pinwheel with the beaten egg. This gives them that beautiful golden-brown color.
Step 12: Bake for 15-20 minutes. You’ll know they’re done when they are puffy and a deep golden brown.
Step 13: Let them cool on the baking sheet for a few minutes before moving them to a wire rack. Serve them warm.
Pro Tips
Don’t Skip the Chill
Seriously, don’t. Freezing the log for 15 minutes makes the dough firm. This means when you slice it, you get perfect circles instead of squished ovals.
Soften Your Cheese
Let the goat cheese sit out on the counter for about 20 minutes before you start. If it’s soft, it will spread like a dream. Cold cheese will tear your delicate puff pastry.
Use a Sharp Knife
A dull knife will crush your pinwheel log. A sharp, thin knife will give you clean, beautiful slices
