Fig Goat Cheese Pinwheels

The savory tang of goat cheese paired with sweet fig preserves creates the perfect bite-sized appetizer every time. These Fig and Goat Cheese Pinwheels always impress at gatherings and are so simple you might end up making a double batch just for yourself. Their buttery flaky layers instantly make a table feel festive whether for brunch or a cozy cocktail hour.

I brought these to a fall potluck once and they were gone in minutes. Now my friends always ask if I am making my famous pinwheels before they RSVP.

Ingredients

• Puff pastry dough: One sheet from the freezer aisle for instant flaky layers always thaw completely for best results
• Fig preserves: Thick preserve or fig jam adds sticky rich sweetness opt for a high fruit content and check the label for pure fig flavor
• Goat cheese: Four ounces crumbled for tangy creaminess try to get fresh and soft goat cheese for easiest spreading
• Light brown sugar: Balances the cheese and figs with a touch of caramel warmth use fresh brown sugar so it sprinkles evenly
• Fresh thyme: Brightness from a few sprigs adds an herbal finish pick sprigs with firm leaves and no wilting
• Egg: One large egg for applying a golden glossy finish as an egg wash
• Optional Walnuts or pecans: For extra crunch chop them finely if using top quality nuts really make a difference

Instructions

Prep the Pastry:

Let your sheet of puff pastry fully thaw until pliable this keeps the dough from cracking and bakes it to a flaky texture. Lay it out on a parchment lined surface for easy rolling and cleanup.

Spread the Fig Layer:

Use the back of a spoon to gently spread fig preserves all over the pastry leaving a half inch border at the edges. This prevents the filling from leaking out as you roll.

Add Cheese and Seasonings:

Scatter crumbled goat cheese evenly over the fig layer. Sprinkle with brown sugar and fresh thyme leaves so you get a burst of flavor in each bite.

Roll and Chill:

Roll the pastry log up tightly from one short edge using the parchment to help guide you. Wrap the log in parchment and freeze it about twenty minutes so you can cut neat slices and the layers stay defined.

Slice and Bake:

Preheat your oven to four hundred degrees Fahrenheit. With a very sharp knife cut half inch rounds from the log and arrange them on a parchment lined sheet pan. Brush the tops with beaten egg for a glossy sheen. Bake fifteen to twenty minutes until crisp and golden brown.

Goat cheese absolutely makes these shine with its creamy tang. I remember my niece eating her very first pinwheel she did not believe figs and cheese could be so good together but she was converted in a single bite.

Storage Tips

Once baked let your pinwheels cool completely before storing. Seal them in an airtight container and they keep fresh at room temperature for up to two days. For longer storage refrigerate for up to five days then refresh in a warm oven before serving. These pinwheels freeze perfectly after baking just pop them back in the oven straight from the freezer for a few minutes to revive the flaky texture.

Ingredient Substitutions

If figs are not your thing try apricot or raspberry preserves for a different but equally delightful twist. No goat cheese on hand use cream cheese with a squeeze of lemon for tang or soft blue cheese for extra character. For a nutty touch swap in pistachios for the walnuts or pecans.

Serving Suggestions

Stack them on a platter with fresh grapes or apple slices for a stunning appetizer tray. They are ideal with sparkling wine or paired alongside a fall salad for a light lunch. For a brunch buffet I like to serve them with scrambled eggs and coffee for an unexpected treat.

Cultural Context

This recipe takes inspiration from French cheese pairings where rich cheeses are often served with figs nuts and bread. I thought of it after tasting fig jam at a little market in Provence and wanting an easy yet luxurious way to serve guests something special.

Seasonal Adaptations

Figs go beautifully with honey in the winter just drizzle a little on top before baking. For spring try mixing in a little lemon zest with the goat cheese for brightness. Fresh rosemary can replace thyme for a deeper herb flavor in fall.

Success Stories

The first time I brought these to a holiday get together half of them disappeared before dinner. Everyone asked for the recipe. My neighbor once made them with spicy pepper jelly and said they stole the show at her book club.

Freezer Meal Conversion

You can assemble the entire roll ahead of time and keep it tightly wrapped in the freezer unbaked. When you want a fresh batch just thaw briefly cut and bake. I once served a tray straight from the freezer when surprise guests arrived and no one guessed they were not made that day.

These pinwheels combine sweet tangy and savory in one perfect bite. Serve them fresh and warm for the ultimate appetizer experience.

Recipe Q&A

→ Can I use a different cheese besides goat cheese?

Yes, creamy cheeses like feta or ricotta work well, but goat cheese offers the best tangy balance for figs.

→ Should the puff pastry be rolled out or used as is?

Typically, a standard sheet is ready to use. If thicker, gently roll to about 1/8 inch for crispier pinwheels.

→ How thin should I slice the log?

Slice into 1/2-inch rounds for even baking and finger-friendly bites.

→ Do I need to chill the dough before baking?

Chilling the rolled log makes slicing easier and helps maintain neat, round shapes during baking.

→ How can I add extra crunch?

Sprinkle crushed walnuts or pecans before rolling the pastry for added texture and flavor depth.