Ingredients
Scale
- 1 sheet puff pastry, thawed
- 4 ounces goat cheese, softened
- 1/4 cup fig jam
- 2 tablespoons honey
- 1 tablespoon fresh thyme leaves, chopped
- 1/4 cup walnuts, chopped
- 1 egg, beaten (for egg wash)
- Coarse sea salt, for sprinkling
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Step 2: On a lightly floured surface, unfold the thawed puff pastry sheet.
- Step 3: In a small bowl, combine the softened goat cheese, fig jam, honey, and chopped thyme. Mix well until evenly combined.
- Step 4: Spread the goat cheese mixture evenly over the entire surface of the puff pastry. Sprinkle the chopped walnuts evenly over the goat cheese mixture.
- Step 5: Starting from one long edge, tightly roll the puff pastry into a log. Brush the log with the beaten egg wash.
- Step 6: Using a sharp knife, cut the log into 1/2-inch thick slices (pinwheels). Place the pinwheels onto the prepared baking sheet, leaving a little space between each. Sprinkle with coarse sea salt. Bake for 15-20 minutes, or until golden brown. Let cool slightly before serving.
Notes
- Store cooled pinwheels in an airtight container in the refrigerator for up to 3 days to maintain their flaky texture.
- Reheat leftover pinwheels in a 350°F (175°C) oven for 5-7 minutes to restore their crispness.
- Serve these savory-sweet pinwheels as an appetizer alongside a balsamic glaze for dipping.
- For easier slicing, chill the rolled puff pastry log in the freezer for 10 minutes before cutting into pinwheels.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American