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Fig and Goat Cheese Puff Pastry Pinwheels

Fig and goat cheese puff pastry pinwheels with a spiral of fig jam, crumbly goat cheese, walnuts, and thyme. Baked at 400°F until puffed and golden, then finished with a honey drizzle for sweet-savory bites.
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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: 150
Ingredients Equipment Method Notes

Ingredients
  

Puff pastry pinwheel filling and topping
  • 1 puff pastry, thawed 1 sheet puff pastry
  • 0.5 cup fig jam Spreadable fig jam
  • 4 oz goat cheese, crumbled Crumbled for even swirls
  • 0.25 cup walnuts, finely chopped Finely chopped for texture
  • 1 tsp fresh thyme leaves Use fresh thyme leaves
  • 1 large egg Beaten with water for egg wash
  • 1 tbsp water Mixed with beaten egg for egg wash
  • 1 tbsp honey Drizzle after baking

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 400°F and line a baking sheet with parchment for easy release and clean browning.
  2. Roll the puff pastry into a 10x12-inch rectangle and spread the fig jam evenly to the edges to create a consistent base.
  3. Sprinkle the goat cheese, walnuts, and fresh thyme leaves over the jam so every slice has a visible spiral.
Roll and chill
  1. Roll up tightly from the long side, pressing lightly to seal the spiral layers.
  2. Chill the rolled pinwheel log for 15 minutes so it slices cleanly without squashing the filling.
Slice, brush, and bake
  1. Slice the log into 20 rounds and arrange them on the parchment-lined baking sheet.
  2. Brush the tops with the beaten egg wash to help the pastry turn glossy and golden.
  3. Bake for 16 to 18 minutes at 400°F until the pinwheels are puffed and golden with defined spiral layers.
Finish
  1. Drizzle with honey right after baking so it melts slightly and clings to the warm spirals.
  2. Serve warm for the best flaky texture and soft fig filling.

Notes

For the cleanest slices, chill the log until firm (about 15 minutes) and keep the puff pastry cold while you portion it. Store leftovers in an airtight container in the refrigerator up to 3 days and rewarm at 350°F for 6–8 minutes. Freezing is not recommended because the filling and pastry texture can soften after thawing. For a dairy-light option, use a plant-based cream cheese in place of the goat cheese while keeping the fig-walnut-thyme layer the same.