Simple Fig and Goat Cheese Pinwheels

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

These pinwheels are perfect for parties or when you want something that looks fancy but is actually super easy to make. I love serving them as appetizers because they disappear from the plate in minutes, and everyone always asks for the recipe.

What Kind of Puff Pastry Should I Use?

For these pinwheels, you’ll want to use a good quality frozen puff pastry that comes in sheets rather than pre-made shells. Most grocery stores carry brands like Pepperidge Farm or Jus-Rol, and both work great for this recipe. Make sure to thaw your pastry completely before using it – this usually takes about 30-40 minutes at room temperature, but you can also thaw it overnight in the fridge if you’re planning ahead. When your pastry is properly thawed, it should unfold easily without cracking, which is key to getting those perfect spiral shapes when you roll and slice your pinwheels.

Options for Substitutions

These pinwheels are pretty forgiving when it comes to swaps, so here’s what you can try:

• Puff pastry: This is the one ingredient I wouldn’t mess with – puff pastry is what gives these their flaky, buttery layers. Stick with a good quality frozen brand for best results.
• Fig preserves: No fig preserves? Try apricot jam, peach preserves, or even a good quality strawberry jam. The sweetness pairs nicely with the tangy goat cheese.
• Goat cheese: If goat cheese isn’t your thing, cream cheese works well too. You could also try ricotta mixed with a pinch of salt, or even feta cheese for a saltier kick.
• Fresh thyme: Dried thyme works fine – just use about 1 teaspoon instead of the fresh sprigs. You could also try fresh rosemary or sage for a different herb flavor.
• Brown sugar: White sugar or even honey will work if that’s what you have on hand. The brown sugar just adds a bit more depth, but it’s not make-or-break.
• Egg wash: For a golden finish, you can use milk or cream instead of egg wash. It won’t be quite as shiny, but it’ll still look nice.

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 lose its flaky layers – keep it cold and work quickly, returning it to the fridge if it gets too soft.

Another common error is spreading the fig preserves too thickly or all the way to the edges, which makes the pinwheels messy to slice and can cause them to unroll during baking – leave about a half-inch border and use just enough preserves to lightly coat the surface.

Don’t skip chilling the rolled log for at least 30 minutes before slicing, as this firms up the pastry and helps you get clean, even cuts without squishing the filling out.

Finally, make sure to slice with a sharp knife using a gentle sawing motion rather than pressing down, which keeps your pinwheels looking neat and prevents the layers from compressing.

What to Serve With Fig and Goat Cheese Pinwheels?

These pinwheels are perfect for entertaining and pair beautifully with a cheese and charcuterie board – just add some sliced salami, crackers, and mixed nuts. I love serving them alongside a crisp white wine like Sauvignon Blanc or Pinot Grigio, which complements the creamy goat cheese and sweet figs perfectly. For a more casual approach, they work great as appetizers before dinner or as part of a brunch spread with fresh fruit and coffee. You can also serve them with a simple arugula salad dressed with lemon vinaigrette to balance out the richness of the pastry.

Storage Instructions

Keep Fresh: These pinwheels are best enjoyed fresh from the oven, but you can store leftovers in an airtight container in the fridge for up to 3 days. The puff pastry might lose some of its crispness, but they’ll still taste great! I like to serve them at room temperature or give them a quick warm-up.

Make Ahead: You can assemble these pinwheels up to a day before baking. Just roll them up, slice, and place on your baking sheet, then cover tightly with plastic wrap and refrigerate. When you’re ready to serve, brush with egg wash and bake as directed – perfect for entertaining!

Warm Up: To bring back some of that flaky texture, pop leftover pinwheels in a 350°F oven for about 5-7 minutes. This helps crisp up the pastry again and warms the goat cheese filling nicely. Skip the microwave since it can make the pastry soggy.

Preparation Time	20-30 minutes
Cooking Time	15-20 minutes
Total Time	35-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 1500-1700
• Protein: 28-34 g
• Fat: 66-74 g
• Carbohydrates: 210-230 g

Ingredients

For the pastry:

• 1 thawed puff pastry sheet (13.2 oz, jus-rol brand preferred)
• 1 large egg (for wash)

For the filling and topping:

• 1/2 cup fig jam or preserves
• 4 oz goat cheese, crumbled
• 4 to 5 fresh thyme sprigs
• 2 tbsp light brown sugar

Step 1: Prepare the Puff Pastry Base

• 1 thawed puff pastry sheet (13.2 oz, Jus-Rol brand preferred)
• 1/2 cup fig jam or preserves

Unroll the thawed puff pastry sheet and place it on a sheet of parchment paper.

Spread the fig jam or preserves evenly on top, leaving about a 1-inch border of uncovered pastry around the edges.

This will help the pastry seal when rolled.

Step 2: Add the Filling

• 4 oz goat cheese, crumbled
• 2 tbsp light brown sugar
• 4 to 5 fresh thyme sprigs

Crumble the goat cheese evenly over the layer of fig jam.

Sprinkle the brown sugar and strip the fresh thyme leaves from the sprigs, spreading them evenly over the cheese and jam.

This creates a sweet, tangy, and herby filling.

Step 3: Roll and Chill the Pastry Log

Tightly roll up the pastry with the filling inside, starting from one of the longer edges to form a log.

Make sure the filling stays inside and the roll is snug.

Once rolled, wrap the log in the parchment paper.

Place the log in the freezer for 20 minutes to chill and firm up.

At this time, preheat your oven to 400°F (200°C).

I find that chilling helps make slicing much cleaner.

Step 4: Slice and Arrange Pinwheels

Remove the chilled pastry log from the freezer and unwrap the parchment paper.

Using a sharp knife—wiping it clean between cuts—slice the log into 1/2-inch-thick pinwheels.

Arrange the pinwheels evenly on the parchment-lined sheet pan, leaving some space between each one for even baking.

Step 5: Brush with Egg Wash and Bake

• 1 large egg (for wash)

In a small bowl, beat the egg and use it to lightly brush the tops of each pinwheel.

Transfer the sheet pan to the preheated oven and bake for 15–20 minutes, or until the pastries are golden and flaky.

I like to keep an eye on them near the end—puff pastry turns from golden to burnt quickly!

Step 6: Garnish and Serve Warm

• 2 tbsp light brown sugar
• 4 to 5 fresh thyme sprigs

Remove the baked pinwheels from the oven.

Garnish with a sprinkle of additional brown sugar and some fresh thyme leaves, if desired.

Enjoy them while they’re warm for the best taste and texture!