Easy Fig and Goat Cheese Pinwheels

Here is my favorite fig and goat cheese pinwheels recipe, with flaky puff pastry, creamy goat cheese, sweet fresh figs, and a drizzle of honey that brings it all together.

These pinwheels are my go-to appetizer when we have friends over for dinner. They look fancy but are so easy to make, and I love how the tangy goat cheese pairs with the sweet figs. Plus, they disappear from the plate in minutes!

What Kind of Goat Cheese Should I Use?

For these pinwheels, you’ll want to use soft, spreadable goat cheese rather than the firm aged varieties. Look for fresh goat cheese that comes in a log or tub – it should be creamy and easy to spread at room temperature. Most grocery stores carry brands like Montchevre or Laura Chenel, and both work perfectly for this recipe. If your goat cheese seems a bit firm, just let it sit out for about 30 minutes before using, or give it a quick mix with a fork to soften it up. The creamier your goat cheese, the easier it will be to spread evenly on the puff pastry without tearing it.

Options for Substitutions

These pinwheels are pretty forgiving when it comes to swapping ingredients around:

• Puff pastry: This is the one ingredient I wouldn’t mess with – puff pastry gives you those flaky, buttery layers that make these pinwheels special. If you’re in a pinch, phyllo dough could work, but you’ll need to brush each sheet with butter and the texture will be different.
• Goat cheese: Not a fan of goat cheese? Cream cheese works great and gives a milder flavor. You could also try ricotta mixed with a pinch of salt, or even mascarpone for something richer.
• Fig jam or fresh figs: Apricot jam, peach preserves, or even a good quality strawberry jam make tasty swaps. If using fresh fruit, try thinly sliced pears or apples – just pat them dry first.
• Walnuts or pecans: Any nuts work here – try pistachios for a fun color pop, or almonds for a milder crunch. No nuts? Toasted pine nuts or even sunflower seeds add nice texture.
• Fresh thyme: Rosemary or sage work well too, just use a lighter hand since they’re stronger. Dried herbs are fine – just use half the amount and rub them between your fingers to release the oils.
• Egg wash: If you’re out of eggs, brush with milk or melted butter for browning, though the color won’t be quite as golden.

Watch Out for These Mistakes While Baking

The biggest mistake when making puff pastry pinwheels is working with pastry that’s too warm, which causes it to tear and makes rolling nearly impossible – keep your puff pastry cold and work quickly to maintain those flaky layers. Don’t overfill your pinwheels with goat cheese and fig jam, as too much filling will ooze out during baking and make your pinwheels messy and uneven. When slicing your log, use a sharp knife and cut in one clean motion rather than sawing back and forth, which can squish the delicate pastry and ruin the spiral shape. Make sure to chill your rolled log for at least 30 minutes before slicing, as this firms up the filling and makes cutting much cleaner and easier.

What to Serve With Fig and Goat Cheese Pinwheels?

These pinwheels are perfect as appetizers for a dinner party or holiday gathering, and they pair beautifully with a glass of white wine like Sauvignon Blanc or Pinot Grigio. I love serving them alongside a cheese and charcuterie board with some sliced prosciutto, mixed nuts, and fresh grapes to complement the sweet and savory flavors. They also make a great addition to brunch spreads – try them with a simple arugula salad dressed with lemon vinaigrette, or even as a fancy side to scrambled eggs. For a cozy evening snack, serve them warm with a cup of herbal tea or sparkling water with a splash of cranberry juice.

Storage Instructions

Keep Fresh: These pinwheels are best enjoyed fresh from the oven when they’re still warm and flaky. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. They’ll lose some of their crispiness, but they’re still delicious!

Make Ahead: You can absolutely prep these ahead of time! Roll up the pastry with all the fillings, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours before slicing and baking. This actually makes slicing much easier since the dough is firmer when cold.

Warm Up: To bring back some of that crispy texture, pop leftover pinwheels in a 350°F oven for about 5-7 minutes. They won’t be quite as flaky as fresh, but they’ll still taste great and the pastry will crisp up nicely.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1300
• Protein: 23-28 g
• Fat: 55-65 g
• Carbohydrates: 145-160 g

Ingredients

For the pastry base:

• 1 sheet puff pastry, thawed

For the cheese and fig filling:

• 1/2 cup creamy goat cheese, softened
• 1/2 cup fig spread or preserves (or 8 to 10 thin-sliced fresh or dried figs)
• 1 tbsp honey (optional)
• 1 tsp chopped fresh thyme or 1/2 tsp dried thyme
• 1/4 cup coarsely chopped walnuts or pecans (optional)

For the finish:

• 1 egg, well beaten, for egg wash

For topping after baking:

• Extra thyme leaves
• Extra honey to drizzle
• Fresh ground black pepper, to taste

Step 1: Prepare the Puff Pastry

• 1 sheet puff pastry, thawed

Thaw the puff pastry in the refrigerator for several hours or at room temperature for about 30 minutes until it’s pliable but still cool.

Once thawed, place the sheet on a lightly floured surface.

Using a rolling pin, gently roll out the puff pastry to remove any creases and thin it slightly.

Aim to shape it into a rectangle approximately 10×12 inches.

I find that working while the pastry remains cool helps keep it flaky when baked.

Step 2: Add the Filling

• 1/2 cup creamy goat cheese, softened
• 1/2 cup fig spread or preserves (or 8 to 10 thin-sliced fresh or dried figs)
• 1 tbsp honey (optional)
• 1 tsp chopped fresh thyme or 1/2 tsp dried thyme
• 1/4 cup coarsely chopped walnuts or pecans (optional)

Using a spatula, spread an even layer of softened goat cheese over the surface of the puff pastry, leaving a half-inch border free on all sides.

Next, either spread the fig spread or preserves evenly on top of the goat cheese, or, if using fresh or dried figs, arrange the thin slices in a single layer over the goat cheese.

Drizzle honey over the fig layer for sweetness (if desired), then scatter the chopped thyme leaves over the top.

Optionally, add chopped walnuts or pecans for crunch.

I love how the touch of thyme balances the richness of the goat cheese and the sweetness of the figs.

Step 3: Roll and Cut the Pinwheels

• puff pastry with filling from Step 2

Starting from a long side, tightly roll the puff pastry and its layered filling into a log shape, keeping the roll even as you go.

With a sharp knife, slice the log into about 20 even pinwheels.

Arrange the slices cut-side up, ready for baking.

Step 4: Bake the Pinwheels

• 1 egg, well beaten, for egg wash
• pinwheels from Step 3

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or use a silicone mat for easy cleanup.

Place the pinwheel slices cut-side up, evenly spaced, on the baking sheet.

Brush each one lightly with the beaten egg to give a shiny, golden finish.

Bake for 18 to 20 minutes until the pinwheels are puffed, crisp, and golden brown.

I prefer to keep an eye on them in the last few minutes to avoid overbrowning.

Step 5: Garnish and Serve

• extra thyme leaves
• extra honey to drizzle
• fresh ground black pepper, to taste

Let the pinwheels cool slightly before serving so that the filling sets and they’re easier to handle.

Finish with a sprinkle of fresh thyme leaves, a light drizzle of honey, or a dusting of freshly ground black pepper for extra flavor, according to your taste.

For a more elegant presentation, I like to serve these pinwheels slightly warm with an extra drizzle of honey on top.

Easy Fig and Goat Cheese Pinwheels

Delicious Easy Fig and Goat Cheese Pinwheels recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 31 minutes mins

Total Time 46 minutes mins

Servings 4

Calories 1225 kcal

Ingredients

  

For the pastry base:

• 1 sheet puff pastry, thawed

For the cheese and fig filling:

• 1/2 cup creamy goat cheese, softened
• 1/2 cup fig spread or preserves (or 8 to 10 thin-sliced fresh or dried figs)
• 1 tbsp honey (optional)
• 1 tsp chopped fresh thyme or 1/2 tsp dried thyme
• 1/4 cup coarsely chopped walnuts or pecans (optional)

For the finish:

• 1 egg, well beaten, for egg wash

For topping after baking:

• extra thyme leaves
• extra honey to drizzle
• fresh ground black pepper, to taste

Instructions

 

• Thaw the puff pastry in the refrigerator for several hours or at room temperature for about 30 minutes until it's pliable but still cool. Once thawed, place the sheet on a lightly floured surface. Using a rolling pin, gently roll out the puff pastry to remove any creases and thin it slightly. Aim to shape it into a rectangle approximately 10×12 inches. I find that working while the pastry remains cool helps keep it flaky when baked.
• Using a spatula, spread an even layer of softened goat cheese over the surface of the puff pastry, leaving a half-inch border free on all sides. Next, either spread the fig spread or preserves evenly on top of the goat cheese, or, if using fresh or dried figs, arrange the thin slices in a single layer over the goat cheese. Drizzle honey over the fig layer for sweetness (if desired), then scatter the chopped thyme leaves over the top. Optionally, add chopped walnuts or pecans for crunch. I love how the touch of thyme balances the richness of the goat cheese and the sweetness of the figs.
• Starting from a long side, tightly roll the puff pastry and its layered filling into a log shape, keeping the roll even as you go. With a sharp knife, slice the log into about 20 even pinwheels. Arrange the slices cut-side up, ready for baking.
• Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or use a silicone mat for easy cleanup. Place the pinwheel slices cut-side up, evenly spaced, on the baking sheet. Brush each one lightly with the beaten egg to give a shiny, golden finish. Bake for 18 to 20 minutes until the pinwheels are puffed, crisp, and golden brown. I prefer to keep an eye on them in the last few minutes to avoid overbrowning.
• Let the pinwheels cool slightly before serving so that the filling sets and they're easier to handle. Finish with a sprinkle of fresh thyme leaves, a light drizzle of honey, or a dusting of freshly ground black pepper for extra flavor, according to your taste. For a more elegant presentation, I like to serve these pinwheels slightly warm with an extra drizzle of honey on top.