I’m excited to share my Fig and Goat Cheese Pinwheels, where creamy goat cheese, sweet fig jam, and thyme are wrapped in flaky puff pastry, perfect as Fancy Party Finger Foods and easy to dress up with walnuts and a drizzle of honey.

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I fell for Fig And Goat Cheese Pinwheels the first time I tried them. Tangy goat cheese meets jammy fig jam inside a golden roll and somehow it feels both fancy and totally casual, the kind of thing I bring when I want people to talk about food, not small talk.

They make surprisingly good Gourmet Thanksgiving Appetizers or act perfect as Wrapped Appetizers at a cocktail hour. I always serve a plate and then pretend it was accidental, just to watch the reactions.

Try one even if you think fig things arent your thing.

Ingredients

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Puff pastry: buttery, flaky base; lots of carbs, gives crunch and rich mouthfeel.
Goat cheese: tangy, creamy, adds protein and a slight bite, melt beautifully.
Fig jam: sweet, fruity, gives sticky-sweet contrast, adds fiber from fruit.
Thyme: fresh herbal note, aromatic, low calorie, but brighten flavor a lot.
Walnuts: toasty crunch, healthy fats and omega 3s, adds texture and richness.
Honey: optional drizzle for sweetness; adds floral notes, simple sugars, not diet-friendly.
Egg: used for glazing, gives golden color and slight crisp, adds minimal protein.
Flaky sea salt: brightens flavors, melts on top, small amounts improve balance.

Ingredient Quantities

1 sheet (about 8.5 oz) puff pastry, thawed

4 oz goat cheese (chevre), softened

1/3 cup fig jam or preserves

1 tbsp fresh thyme leaves, chopped

1 egg

1/4 cup chopped walnuts, toasted, optional

1 to 2 tbsp honey, optional

pinch flaky sea salt

pinch freshly ground black pepper

How to Make this

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1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toast the walnuts in a dry skillet over medium heat until fragrant, about 2 to 3 minutes, then cool and chop if you havent already.

2. Thaw the puff pastry until pliable but still cold, about 30 to 40 minutes at room temp or follow package directions. Keep it on parchment for easy handling.

3. In a bowl, mix the softened goat cheese with chopped thyme, a pinch of flaky sea salt and a little freshly ground black pepper until smooth-ish. Taste and adjust seasoning.

4. Lightly flour a work surface and roll the puff pastry into a roughly 9 by 12 inch rectangle, leaving it a bit thicker in the middle so it wont burst open while baking.

5. Spread the goat cheese mixture evenly over the pastry, stopping about 1/2 inch from the long edges. Dollop or gently spread the fig jam over the cheese in an even layer. Sprinkle the chopped toasted walnuts on top if using, and drizzle 1 to 2 tbsp honey if you want extra sweetness.

6. Starting from one long edge, roll the pastry tightly into a log, using the parchment to help you lift and roll. Seal the seam by pinching it closed and tuck the ends under so it holds shape.

7. Chill the log in the fridge for at least 20 minutes to firm up, this makes cleaner slices. When ready, beat the egg with a tablespoon of water to make an egg wash.

8. Using a sharp knife or serrated blade, slice the chilled log into 3/4 inch thick pinwheels and place them cut side up on the prepared sheet, leaving space for puffing. Brush tops with egg wash and sprinkle a tiny pinch of flaky sea salt.

9. Bake for 12 to 18 minutes until golden brown and puffed. Let cool a few minutes on the sheet so the filling sets, then transfer to a platter. Drizzle more honey if you like and serve warm or at room temp.

Equipment Needed

1. Oven, set to 400°F
2. Baking sheet
3. Parchment paper
4. Dry skillet, for toasting walnuts
5. Mixing bowl
6. Rubber spatula or spoon, for mixing and spreading the goat cheese
7. Rolling pin, to roll the pastry out (try not to overwork it or it wont puff up)
8. Sharp knife and cutting board, to slice the chilled log into 3/4 inch pinwheels
9. Pastry brush and small bowl, for the egg wash
10. Measuring spoons, for the thyme and honey (and a tablespoon for the water with the egg)

FAQ

Can I make these ahead of time? Yes — you can roll the log, wrap it tight in plastic, and refrigerate up to 24 hours before slicing and baking. Or freeze sliced pinwheels on a tray, then bag for up to a month and bake from frozen, adding a few extra minutes.

How should I thaw the puff pastry? Thaw it overnight in the fridge or on the counter for 30 to 40 minutes until pliable but still cool. If it gets too soft, pop it in the fridge 10 minutes, it firms back up. Don’t overwork the dough or it will get tough.

Any good substitutions for figs or goat cheese? Sure — apricot or plum jam works well if you don’t have fig. For the goat cheese, use cream cheese mixed with a little Greek yogurt for tang, or mascarpone for a richer bite. Swap walnuts for pecans or toasted sunflower seeds if you want.

How do I stop the pinwheels from getting soggy? Spread a thin layer of jam, not globs. Chill the rolled log 10 to 15 minutes before slicing so the filling firms up. Bake on a preheated sheet and use an egg wash so the pastry puffs and seals better.

What temperature and time should I bake them? Bake on a parchment-lined sheet at 400°F (about 200°C) until golden, usually 15 to 20 minutes. Smaller slices may need less time so keep an eye on them near the end.

How do I store and reheat leftovers? Cool completely, then store in an airtight container in the fridge for up to 2 days. Reheat in a 350°F (175°C) oven for 5 to 8 minutes to crisp them up. Microwave will make them limp, so avoid that if you want flaky pastry.

Fig And Goat Cheese Pinwheels Recipe Substitutions and Variations

Puff pastry: Use phyllo sheets (brush 6 to 8 layers with melted butter for structure); or canned crescent roll dough for a quicker, softer pinwheel; or make a quick rough puff (same volume) for a fresher, butter-forward result.
Goat cheese (chevre): Swap equal parts softened cream cheese for milder, creamier filling; or use drained ricotta for a lighter, less tangy option; or try crumbled feta if you want more salt and bite (taste before salting).
Fig jam or preserves: Substitute apricot or plum preserves for similar sweetness and texture; or use caramelized onions for a savory twist; or mash fresh figs with a little honey if you have them.
Chopped walnuts, toasted: Use chopped pecans for similar richness; or toasted sliced almonds for crunch without the strong bitter note; or chopped toasted hazelnuts for a nuttier, deeper flavor.

Pro Tips

– Chill the rolled log longer than you think, wrap it tight in plastic and pop it in the freezer for 10 to 15 minutes before slicing. It firms up so your pinwheels dont smoosh, and you can cut cleaner slices with a sharp serrated knife or dental floss. Wipe the blade between cuts so the filling doesnt smear.

– If your fig jam is a tad runny, thicken it first. Heat it a minute or two in a small saucepan or microwave to reduce excess liquid, then cool slightly. Runny jam will make the pastry soggy, so this little fix keeps everything crisp.

– For extra lift and a crunchy bottom, bake on a really hot sheet or a preheated pizza stone. Also keep the pastry cold as long as possible and handle it minimally, that cold butter is what gives you the flakiness.

– Small flavor hacks: stir a little lemon zest into the goat cheese for brightness, add extra thyme on top after baking, and sprinkle flaky salt right when they come out of the oven. It sounds minor but it makes the sweet and savory sing.

Fig And Goat Cheese Pinwheels Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

282

kcal

Equipment: 1. Oven, set to 400°F
2. Baking sheet
3. Parchment paper
4. Dry skillet, for toasting walnuts
5. Mixing bowl
6. Rubber spatula or spoon, for mixing and spreading the goat cheese
7. Rolling pin, to roll the pastry out (try not to overwork it or it wont puff up)
8. Sharp knife and cutting board, to slice the chilled log into 3/4 inch pinwheels
9. Pastry brush and small bowl, for the egg wash
10. Measuring spoons, for the thyme and honey (and a tablespoon for the water with the egg)

Ingredients

1 sheet (about 8.5 oz) puff pastry, thawed
4 oz goat cheese (chevre), softened
1/3 cup fig jam or preserves
1 tbsp fresh thyme leaves, chopped
1 egg
1/4 cup chopped walnuts, toasted, optional
1 to 2 tbsp honey, optional
pinch flaky sea salt
pinch freshly ground black pepper

Directions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toast the walnuts in a dry skillet over medium heat until fragrant, about 2 to 3 minutes, then cool and chop if you havent already.
Thaw the puff pastry until pliable but still cold, about 30 to 40 minutes at room temp or follow package directions. Keep it on parchment for easy handling.
In a bowl, mix the softened goat cheese with chopped thyme, a pinch of flaky sea salt and a little freshly ground black pepper until smooth-ish. Taste and adjust seasoning.
Lightly flour a work surface and roll the puff pastry into a roughly 9 by 12 inch rectangle, leaving it a bit thicker in the middle so it wont burst open while baking.
Spread the goat cheese mixture evenly over the pastry, stopping about 1/2 inch from the long edges. Dollop or gently spread the fig jam over the cheese in an even layer. Sprinkle the chopped toasted walnuts on top if using, and drizzle 1 to 2 tbsp honey if you want extra sweetness.
Starting from one long edge, roll the pastry tightly into a log, using the parchment to help you lift and roll. Seal the seam by pinching it closed and tuck the ends under so it holds shape.
Chill the log in the fridge for at least 20 minutes to firm up, this makes cleaner slices. When ready, beat the egg with a tablespoon of water to make an egg wash.
Using a sharp knife or serrated blade, slice the chilled log into 3/4 inch thick pinwheels and place them cut side up on the prepared sheet, leaving space for puffing. Brush tops with egg wash and sprinkle a tiny pinch of flaky sea salt.
Bake for 12 to 18 minutes until golden brown and puffed. Let cool a few minutes on the sheet so the filling sets, then transfer to a platter. Drizzle more honey if you like and serve warm or at room temp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.