FIG AND GOAT CHEESE PINWHEELS
These fig and goat cheese pinwheels are flaky, creamy, and perfectly sweet. Made with puff pastry, they’re an elegant yet easy appetiser ideal for parties, holidays, or any special gathering.
Ingredients
- 1 sheet puff pastry thawed
- 4 ounces goat cheese softened
- 3 tablespoons fig jam
- 1 tablespoon honey
- 1 teaspoon fresh rosemary chopped (optional)
- 1 egg beaten (for egg wash)
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Filling: In a small bowl, mix goat cheese, fig jam, honey, and rosemary until well combined.
- Assemble the Pinwheels: Roll out the puff pastry sheet. Spread the cheese mixture evenly over the surface.
- Roll and Slice: Roll the pastry tightly into a log. Slice into ½-inch thick rounds and place them on the baking sheet, cut side up.
- Brush with Egg Wash: Brush each pinwheel lightly with beaten egg for a golden finish.
- Bake: Bake for 18–20 minutes or until puffed and golden brown.
- Serve: Let cool slightly and serve warm or at room temperature.
Notes
- Make Ahead: Assemble and refrigerate unbaked pinwheels for up to 24 hours, or freeze for up to 1 month.
- Custom Flavours: Add crushed walnuts or a drizzle of balsamic glaze for extra richness.
- Serving Suggestions: Serve as a starter, brunch treat, or elegant appetiser for holidays and dinner parties.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven for best texture.