Flaky Fig and Goat Cheese Pinwheels – Looking for an easy and elegant appetizer? These Flaky Fig and Goat Cheese Pinwheels are just the thing. With buttery puff pastry, sweet fig preserves, and tangy goat cheese, they’re the perfect bite-sized treat for any occasion. They’re ready in just 40 minutes, making them an ideal quick appetizer for parties or a special snack at home.
The first time I made these pinwheels, I wasn’t sure how my family would react to the combo of sweet figs and creamy goat cheese. But my husband took one bite, and before I could even ask if he liked them, he had already grabbed another. My kid? They were a little suspicious at first but ended up loving the crispy, flaky pastry and the sweet-savory filling. Now, these pinwheels are my go-to whenever we have friends over, and they always disappear within minutes. Sometimes I have to make extra just to have leftovers!
What makes this Flaky Fig and Goat Cheese Pinwheels truly special?
What’s so special about these pinwheels? For one, they’re a breeze to make. Just a few ingredients, and you’ve got a crowd-pleasing appetizer that looks fancy but takes minimal effort. The combination of sweet fig preserves with the creamy, tangy goat cheese is pure magic, and when you wrap it all up in buttery puff pastry, you get that perfect balance of flaky, crispy texture with rich flavor. Plus, you can make them ahead and freeze them, which is a lifesaver when you’re hosting.
What You Need To Make This Flaky Fig and Goat Cheese Pinwheels Recipe?
Puff Pastry: Let’s be real—puff pastry is a lifesaver when you need something fancy but don’t have the time (or patience) to make it from scratch. It’s flaky, buttery, and just the perfect base for these pinwheels. Just make sure it’s fully thawed before you start so it rolls easily without cracking.
Fig Preserves: The sweet, slightly earthy flavor of fig preserves is what really sets these pinwheels apart. It pairs beautifully with the tanginess of the goat cheese. If you’re not big on figs, you can swap it out for something like apricot or even raspberry preserves. The goal is to have that sweet contrast.
Goat Cheese: Ah, goat cheese—the creamy, tangy goodness that brings everything together. It adds a little richness to balance out the sweetness of the fig. If you’re not a goat cheese fan (I get it, it’s not for everyone), cream cheese is a great alternative. But if you ask me, that tangy bite from the goat cheese is what makes these pinwheels special.
Steps To Make Flaky Fig and Goat Cheese Pinwheels:
Start by unrolling the thawed puff pastry sheets—make sure they’re fully thawed so they don’t crack when you work with them. Spread about 1/4 cup of fig preserves evenly over one of the sheets, leaving a little space around the edges. Then crumble half of the goat cheese on top. Do the same thing with the second puff pastry sheet and the remaining fig preserves and goat cheese.
Now, roll each puff pastry sheet into a tight log—kind of like rolling up a jelly roll. Try to keep the roll as snug as you can. Place the logs seam side down on a plate or tray, and pop them in the fridge for about 20 minutes to chill. This makes them easier to slice later.
While the pastry logs chill, preheat your oven to 400°F and line two baking sheets with parchment paper. You’ll thank yourself later for the easy cleanup!
Once the pastry logs are firm, grab a serrated knife and carefully cut each log into 12 slices. You’ll end up with 24 pinwheels. Place them on the baking sheets, making sure to leave some space between each one so they can puff up and get all flaky.
Bake the pinwheels for about 15 minutes, or until they’re golden brown and deliciously crispy. Serve them warm, and trust me, they’ll be gone before you know it!
Tip:
Here’s a little trick to make these pinwheels even more irresistible—brush them with a light egg wash before baking. Just whisk an egg with a tablespoon of water and lightly brush it over the tops of the pinwheels before they go into the oven. It gives them that beautiful golden sheen and adds a little extra crispiness to the puff pastry. Also, if you want to take it up a notch, sprinkle a few fresh herbs like rosemary or thyme on top of the goat cheese before rolling them up. It adds a subtle but delicious flavor that pairs perfectly with the fig preserves. You’ll get a fancy touch with minimal effort—win-win!
Frequently Asked Questions:
Can I make these pinwheels ahead of time?
Yes, you can! After you roll and slice the pinwheels, you can place them on a baking sheet and pop them in the fridge for a few hours before baking. This is great if you’re prepping for a party and want to save some time. Just bake them fresh when you’re ready to serve!
What if I don’t like fig preserves?
No worries! You can swap the fig preserves for any flavor you like—apricot, raspberry, or even strawberry would work. The sweet-tangy balance with the goat cheese is the key, so feel free to experiment with your favorite flavors.
Can I freeze these before baking?
Absolutely! Once you’ve rolled and sliced the pinwheels, place them on a baking sheet and freeze them until solid. Then transfer them to a freezer-safe bag or container. When you’re ready to bake, just pop them straight into the oven from frozen—they might need a couple of extra minutes, but they’ll still turn out flaky and delicious.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Flaky Fig and Goat Cheese Pinwheels
Ingredients
- 2 sheets puff pastry thawed
- 1/2 c fig preserves
- 4 oz goat cheese
Instructions
- Unroll the thawed puff pastry sheets and lay them flat. Spread 1/4 cup of fig preserves over one sheet, making sure to leave a little space around the edges. Crumble and sprinkle half of the goat cheese on top of the preserves. Do the same with the second puff pastry sheet, spreading the remaining preserves and crumbling the rest of the goat cheese.
- Gently roll each puff pastry sheet into a snug log, keeping it as tight as you can. Place the rolls seam side down on a plate or tray, and pop them in the fridge for about 20 minutes to chill.
- While the pastry chills, preheat your oven to 400°F. Lay some parchment paper on two baking sheets to keep cleanup easy later.
- Once the pastry is firm, place each log seam side down on a cutting board. Using a serrated knife, slice each log into 12 pinwheels—you’ll end up with 24 total. Arrange them on the baking sheets, making sure to leave about an inch of space between each one so they have room to puff up.
- Bake for about 15 minutes, or until the pinwheels are golden brown and crispy. Serve them warm, or check the notes if you want to freeze them for later.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
