Alright, let’s just say up front—if you come to my house for any party (even the ones I barely remembered to clean for), you’ll probably find a tray of Fig and Goat Cheese Pinwheels on the table. These little guys are the MVP of my snack game. The first time I made them? Not gonna lie, I almost ate the filling with a spoon before it even made it to the pastry. My sister still teases me about the batch I burned back in ’17 when I got distracted watching Bon Appetit videos. So we all start somewhere, right?
So… Why Do I Keep Making These?
I make these pinwheels when I need to impress without actually working that hard (shhh, our secret). My kids inhale them faster than you can say “snack time”—which is wild because one of them insists he hates figs. And okay, my husband, who claims to “not get” goat cheese, mysteriously manages to eat at least four every time. I will say, the hardest part for me used to be not overfilling—they ooze everywhere if you’re not careful, and I’ve definitely had to chisel the pan clean once or twice.
Here’s What You’ll Need (With My Two Cents)
- 1 sheet of puff pastry (thawed) – Honestly, any store-brand works fine; my grandmother would argue for all-butter, but let’s be real, whatever you can grab.
- About 100g (a generous ⅓ cup-ish) goat cheese – I love the tang, but I sometimes swap half for cream cheese if the goat cheese is too strong for the crowd.
- 3 tbsp fig jam – Or just smush up some dried figs with a splash of hot water if you forgot the jam, as I absolutely have.
- 1 tbsp honey (optional, but I usually drizzle a bit for extra sticky fun)
- A small handful of chopped walnuts (optional, but for texture—it’s fab; pecans work too, or just skip if you have nut-haters around)
- 1 egg, beaten – For that shiny finish (once, I just used a splash of milk and the world didn’t end)
How I Throw These Together (With the Occasional Detour)
- Crank the oven up to 200°C (or 400°F). Get a baking sheet lined with parchment—or just grease it if you ran out, like I always seem to do.
- Unfurl your puff pastry on a lightly floured thing (I usually use an old tea towel because I keep forgetting to buy a pastry mat). If it’s sticking, sprinkle on a bit more flour—no biggie.
- Mix the goat cheese and fig jam together in a bowl—I use a fork. Here’s where I take a taste (quality control, right?). It should be spreadable but not runny.
- Spread that mixture all over the pastry, but leave about a cm border. Don’t panic if it’s a bit chunky—mine always is. Drizzle the honey over now for bonus points.
- Toss on your nuts if you’re using ’em—skip for allergies! Or just because the last time I made these, I couldn’t find any.
- Now, the rolling bit. Starting at the long edge, roll it up—tight, but not squeezing the cheese out. If it splits a little, just pinch it back together—trust me, the oven forgives.
- Slice into fat rounds—about 2cm thick (or eye it if you’re feeling wild)—and lay them spiral side up on the tray. Don’t space them too tight, they puff up a fair bit.
- Brush the tops with your egg (I always miss a few, so some look a bit rustic—totally fine).
- Bake for 15-18 minutes, until golden and puffed up. If they’re browning too quick on top, lay a bit of foil over (I only started doing this after burning four, oops).
- Let them cool a few minutes (I say this, but usually eat one while it’s way too hot. Someday I’ll learn).
Lil’ Notes (Mostly Learned the Hard Way)
- The filling: If it runs out the sides, it’ll caramelize into tasty, chewy bits. Just scrape these up and pop ’em on a salad or—I’ll admit—eat them while “cleaning up”.
- Pastry: Don’t let the pastry thaw too long or it’ll get sticky and uncooperative, like my cat when it’s bath time.
- Goat cheese: If it’s too crumbly, a splash of milk or cream makes it cooperate, but you didn’t hear that form me.
Variations I’ve Tested (Plus One Flop)
- Blue cheese swap: Swap in blue cheese with the figs for a funkier twist. My sister loved it, but honestly, blue cheese isn’t my jam (pun firmly intended).
- Apple & Cheddar: Tried this once, sliced apples and some sharp cheddar. Not my favorite, but apparently some people like that vibe!
- Prosciutto addition: Lay a bit of prosciutto over the cheese before rolling—my husband is obsessed, though I think it competes with the fig sometimes.
- Oh, and I once tried sriracha instead of honey for a sweet-spicy thing…don’t. Not worth the weird looks you’ll get.
The Gear I Actually Use (Or, Y’know, Don’t)
- A baking sheet (or roasting tin in a pinch, though it might crowd the pinwheels, but who’s judging?)
- A sharp-ish knife for slicing (bread knives work but serrated means you squash less)
- Bowl and fork (fancy mixers not required—unless you really want)
- Parchment paper is nice, but honestly a bit of oil will get the job done if you’re out
Storing and Leftovers: Real Talk
Tuck any leftovers in an airtight container in the fridge for 2-3 days; reheat in a low oven to crisp ’em up. That said—let’s be honest—they pretty much disappear within hours at my place. If you manage to save some until tomorrow, I think the flavors mellow and get even better.
How I Like to Serve (And an Odd Family Quirk)
My favorite way to serve these is on a board with grapes and some salty olives—though weirdly, my cousin insists on dipping his in hot mustard. To each their own, right? They also go down a treat alongside a glass of wine (or the fancy sparkling stuff if you’re feeling flush).
Lessons I Learned the Silly Way (Pro-ish Tips)
- Don’t skimp on cooling the pastry—rushing this step led to sad, saggy pinwheels. Patience, grasshopper.
- Be stingy with the filling near the edge, or it escapes faster than you can say “kitchen disaster.” Learned the hard way.
- Actually, pre-scoring the pastry before adding the filling makes rolling way easier—took me about ten tries to figure that out.
FAQ: You Asked, I’ve (Sorta) Answered
- Can I make these ahead?
- Oh, for sure. I sometimes roll ’em, slice, and chill the rounds before baking. Then just bake off fresh when guests arrive—like magic (lazy magic).
- Can I use fresh figs?
- Absolutely, if you’ve got ’em, chop small and stir into the cheese. The flavor gets a bit lighter, more subtle—I like both ways, honestly.
- What if I don’t have goat cheese?
- Cream cheese or Boursin works in a pinch. Or use feta, but it’s a little saltier and can overpower the fig unless you mix in something soft.
- Do they freeze?
- You can! Freeze unbaked, then pop straight from freezer to oven, just tack on a few extra minutes to the bake time.
- Where can I find good fig jam?
- I get mine online—actually, here’s a good source. Or check your local farmers’ market, sometimes you’ll find real gems.
- Help, my pinwheels unrolled!
- Yeah, that’s normal if you overload or the pastry’s too warm. Just smush together best you can—it’ll still taste fab.
If you want another snacky crowd-pleaser, I also recommend these cheddar crisps. Not figgy, but equally addictive. Let me know if you give the pinwheels a spin—I’d love to know what kind of odd twists you try (and if anyone actually makes it with sriracha again, I salute your bravery).
Ingredients
- 1 sheet frozen puff pastry, thawed
- 4 oz goat cheese, softened
- 3 tbsp fig preserves
- 2 tbsp chopped fresh rosemary
- 1/4 cup chopped toasted walnuts
- 1 egg, beaten (for egg wash)
- 1/4 tsp freshly ground black pepper
- Pinch of salt
Instructions
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1Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2Unroll the thawed puff pastry on a lightly floured surface. Spread the fig preserves evenly over the pastry.
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3Crumble the goat cheese over the fig layer, then sprinkle with chopped walnuts, rosemary, black pepper, and a pinch of salt.
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4Carefully roll the puff pastry sheet into a log, starting from one long edge. Slice the log into 1/2-inch pieces and arrange pinwheels on the prepared baking sheet.
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5Brush the tops of the pinwheels with beaten egg. Bake for 16-18 minutes, or until golden brown and puffed.
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6Allow to cool slightly before serving. Enjoy warm or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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