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These pinwheels with fig, prosciutto, and goat cheese turn basic puff pastry into a fancy starter that mixes sweet, salty, and tangy tastes. Their eye-catching spiral look makes them both stunning and tasty—just right for guests or making family meals extra special.
I first whipped these up for a surprise holiday get-together, and they vanished quicker than anything else served. Now I grab them whenever I need something that seems fancy but won't keep me busy in the kitchen forever.
Ingredients
- 1 sheet puff pastry: Makes the buttery, flaky base. Try to get all-butter pastry for extra tastiness
- 1 cup fig preserves: The sweet main player. Go for ones with real fruit chunks for better bite
- 4 slices prosciutto: Brings the perfect saltiness. Look for thin, good quality slices that fold easily
- 4 ounces goat cheese: Adds creaminess with a tang that cuts the sweetness. Make sure it's fully soft before using
- 1 tablespoon chopped fresh rosemary: Gives aromatic herb flavor. Don't use dried stuff, it won't taste nearly as good
- 1 tablespoon chopped walnuts: For a bit of crunch and nutty taste. Give them a quick toast first to wake up the flavor
- 1 large egg: Used as a wash to make them turn golden brown
- 1/4 teaspoon pink Himalayan salt: Boosts all the flavors with a light mineral touch
Step-by-Step Instructions
- Get your pastry ready:
- Let your puff pastry thaw as the package says and open it on a surface with a bit of flour. It should be fully thawed but still cool when you touch it for best handling.
- Add your toppings:
- Smear the fig jam all over, but leave a 1-inch empty strip on the left short edge. This helps seal it later. Put prosciutto slices covering all the jam, then carefully spread soft goat cheese on top. Finish by sprinkling rosemary and walnuts all around.
- Roll it up and cool down:
- Start from the right short side and roll it up tight like a log, keeping the filling inside. When you reach the end, wet the empty edge with water and press to close it. Put it seam-side down, wrap loosely in parchment, and stick it in the fridge for 20 minutes. This cooling step helps you get clean cuts and keeps the spiral shape nice.
- Cut and cook:
- Heat your oven to 400°F and put parchment on a baking sheet. Cut the cold roll into 3/4-inch wheels with a sharp knife. Lay them on the sheet, brush with beaten egg, and add a tiny sprinkle of pink salt. Bake for 15-18 minutes until they puff up and turn golden at the edges.
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My family really connects with this snack because my daughter helped make it up when we were playing around with a jar of fig jam her grandma had made. Now we always make these pinwheels when we visit my parents.
Make-Ahead Options
You can totally get these ready ahead of time. Just roll everything up, wrap it tight in parchment then plastic, and stick it in the fridge for up to a day before cutting and baking. That's super handy when you've got company coming. If you need even more time, freeze the whole uncut roll for up to a month. Just let it thaw in the fridge overnight before you slice and bake it.
Perfect Pairings
These fancy little bites deserve some thoughtful drinks alongside them. Try them with a crisp white wine like Sauvignon Blanc or some light bubbly Prosecco that won't fight with their flavors. If you don't want alcohol, some fizzy water with a splash of elderflower works great too. When serving them as part of a bigger spread, put them with simple stuff like plain crackers, mild cheeses, and fresh fruit so these pinwheels can be the star attraction.
Variations to Try
This combo works great, but you can switch things up based on what you like or what's in your kitchen. Try apricot jam or cooked-down onions instead of fig jam for different sweet flavors. You can use thin-sliced ham, salami, or smoked salmon instead of prosciutto. If you're not into goat cheese, cream cheese, brie, or mascarpone work too. And feel free to swap the rosemary for thyme or sage.
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These pinwheels are a classy but easy add-on for any event. They'll wow your friends with how good they look and taste.
Frequently Asked Questions
- → What type of puff pastry works best?
Any frozen puff pastry from the grocery store works great. Just let it thaw according to what the box says before you start working with it.
- → Can I substitute the fig preserves?
Sure thing, you can swap fig jam with other fruity spreads like apricot or raspberry to create a totally different taste.
- → How do I prevent the pastry from falling apart?
Make sure your dough is nice and cold before cutting and always use your sharpest knife to get clean slices.
- → Can I prepare these pinwheels ahead of time?
You can definitely roll everything up and keep the log in your fridge overnight. Just wait to slice and bake them right before you want to serve them.
- → What can I use instead of goat cheese?
You can try cream cheese or ricotta if you want something less tangy and more mellow.
- → How do I ensure an even bake?
Leave plenty of room between each roll on your baking tray and put them in the middle rack of your oven so they'll brown evenly all around.