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Fig and Goat Cheese Puff Pastry Pinwheels

Fig and goat cheese puff pastry pinwheels with spiraled swirls of creamy goat cheese, fig jam, and toasted nuts. Baked until puffed and golden, then finished with a honey drizzle and fresh thyme.
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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: 110
Ingredients Equipment Method Notes

Ingredients
  

Puff pastry
  • 1 puff pastry 1 sheet, thawed
Fig filling
  • 0.5 cup fig jam
Goat cheese layer
  • 4 oz goat cheese crumbled
Nut and herb topping
  • 0.25 cup walnuts finely chopped
  • 1 tsp fresh thyme leaves
Egg wash
  • 1 large egg beaten with 1 tbsp water
Honey
  • 1 tbsp honey
Water for egg wash
  • 1 tbsp water mixed into the beaten egg

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 400F and line a baking sheet with parchment for easy release.
  2. Roll the puff pastry into a 10x12-inch rectangle, stretching gently so it stays even and flat.
  3. Spread the fig jam evenly to the edges to create consistent flavor in every spiral.
Fill and shape
  1. Sprinkle the goat cheese, walnuts, and fresh thyme leaves over the jam so the filling reaches every bite.
  2. Roll up tightly from the long side, keeping the spiral snug so the rounds slice cleanly.
  3. Chill the rolled pastry for 15 minutes to firm it up for clean, even slicing.
Bake
  1. Slice the chilled log into 20 rounds and arrange them on the parchment with cut sides facing up.
  2. Brush the tops with egg wash for a glossy finish.
  3. Bake for 16-18 minutes at 400F until puffed and golden, with visible spiral layers.
Finish
  1. Drizzle with honey right after baking for sweet shine and warm aroma.
  2. Serve warm for the best contrast between crisp edges and creamy centers.

Notes

Pro tip: chill long enough for truly clean slices—if the log softens, return it to the fridge for 5-10 minutes before cutting. Store leftovers in the refrigerator up to 3 days; rewarm in a 350F oven for 5-7 minutes to re-crisp. Freezing is not recommended because puff pastry texture can soften after thawing. For a dairy-light option, use a firm goat-cheese alternative or a lactose-free cream-style cheese in the same amount.