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Fig and Goat Cheese Puff Pastry Pinwheels

Fig and goat cheese puff pastry pinwheels with a jammy fig center, nutty walnut crunch, and creamy goat cheese swirls, baked until puffed and golden. Rolled logs are chilled for clean slices, then brushed with egg wash for a glossy finish.
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Prep Time 15 minutes
Cook Time 18 minutes
Chill time 15 minutes
Total Time 48 minutes
Servings: 20 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

Puff pastry
  • 1 sheet puff pastry, thawed Use store-bought puff pastry sheets.
Fig filling
  • 0.5 cup fig jam
Goat cheese layer
  • 4 oz goat cheese, crumbled
Walnut crunch
  • 0.25 cup walnuts, finely chopped
Fresh herb
  • 1 tsp fresh thyme leaves
Egg wash
  • 1 large egg, beaten with 1 tablespoon water
Honey finish
  • 1 tbsp honey

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 400F, then line a baking sheet with parchment for nonstick baking.
  2. Roll the puff pastry into a 10x12-inch rectangle, then spread the fig jam evenly to the edges, using gentle pressure so it reaches all corners (visual cue: an even, glossy layer).
  3. Sprinkle the goat cheese, walnuts, and thyme over the jam so the filling forms an even topping (visual cue: specks and crumbles cover the surface).
  4. Roll up tightly from the long side, keeping the log snug for tight spirals (visual cue: a compact cylinder with a seam on the bottom or side).
  5. Chill for 15 minutes to firm the log for clean slicing.
Slice and bake
  1. Slice the chilled log into 20 rounds, then arrange them on the parchment with cut sides facing up (visual cue: visible spiral layers on each round).
  2. Brush the tops with the egg wash for color and shine (visual cue: a light golden coating).
  3. Bake for 16-18 minutes at 400F until puffed and golden, rotating once if your oven browns unevenly (visual cue: noticeable rise and deep golden edges).
Finish and serve
  1. Drizzle with honey, then serve warm for the best contrast between creamy cheese and jammy fig.

Notes

For the cleanest slices, keep the log well chilled and use a sharp serrated knife; if the spiral edges smear, chill 5 more minutes. Store leftovers in the fridge up to 3 days in an airtight container, then rewarm at 350F for 5-7 minutes to re-crisp. Freezing is not recommended for best texture. For a dairy-light swap, use a firm almond-based “goat-style” cheese alternative and keep the rest the same.