Fig and Goat Cheese Puff Pastry Pinwheels – The Schmidty Wife: Fig and Goat Cheese Puff Pastry Pinwheels

A Sweet Start

Let’s talk about fig jam. It is sweet and cozy. It reminds me of my grandma’s pantry. She always had a jar tucked away.

Spreading it on puff pastry is pure joy. The pastry feels cold and smooth. Then you add the tangy goat cheese. Doesn’t that sound like a perfect pair? I think so. It matters because sweet and tangy tastes make your mouth happy. They dance together.

The Rolling Pin Tale

Rolling the pastry is the fun part. You must roll it tight, like a sleeping bag. I once rolled it too loose. My pinwheels unfolded in the oven! I still laugh at that.

Chilling the log is a secret step. It helps the pinwheels keep their shape. This matters because pretty food tastes better. It just does. Do you have a funny kitchen mistake story? I would love to hear it.

Slice and Bake

Use a serrated knife to slice. Saw gently back and forth. You will get twelve little pinwheels from each log. They look like little swirly lollipops.

Give them space on the pan. They puff up and need room to grow. In the oven, they turn golden. Doesn’t that smell amazing? Fun fact: Puff pastry has hundreds of thin layers. That’s why it puffs up so tall!

Why We Share Food

These are perfect for sharing. Put them on a big plate at a party. Watch them disappear. Food made with hands is a gift.

It connects us. That is the real reason we cook. It is not just about eating. It is about saying, “I made this for you.” What is your favorite food to share with friends?

Your Kitchen, Your Rules

You can change this recipe. Try apricot jam instead of fig. Use cream cheese if you like. Cooking is about playing.

My grandson adds a tiny bit of honey. He says it’s for extra luck. I love that. What one ingredient would you try in these pinwheels? Tell me your idea.

Ingredients:

Ingredient	Amount	Notes
Puff pastry sheets	2 sheets	Thawed
Fig preserves	1/2 cup
Goat cheese	4 ounces

My Favorite Fancy Snack for Surprise Guests

Hello, my dear. Come sit at the table. Let me tell you about these pinwheels. They look so fancy, don’t they? But they are secretly easy. I always keep puff pastry in my freezer. You never know when friends will stop by. I learned this recipe from my neighbor, Margie. She brought them over one autumn afternoon. I still laugh at that. I ate three before she even left! The sweet fig and tangy cheese just sing together. Doesn’t that smell amazing? It makes your whole kitchen feel warm and welcoming.

Now, let’s make some magic. First, get your oven ready. Preheat it to 400º F. Line your baking sheets with parchment paper. This little paper is a lifesaver. It keeps everything from sticking. (My hard-learned tip: don’t skip the chill time! It keeps the pinwheels pretty.)

Step 1: Lay your thawed pastry sheets on the counter. They feel cool and smooth. Spread the fig preserves all over. Use the back of a spoon. Leave a tiny bare edge. Now, crumble that goat cheese on top. It looks like soft, snowy clouds.

Step 2: Time to roll! Start from one short end. Roll it up snugly, like a sleeping bag. You’ll get a lovely little log. Put the seam side down. This helps it stay closed. I always think of rolling up a treasure map here.

Step 3: Pop those logs on a plate. Chill them for 20 minutes. This is the secret step. It makes slicing so much cleaner. Use this time to wash your spoon and wipe the counter. A tidy kitchen is a happy kitchen.

Step 4: Take your logs out. Use a serrated knife, the one with little teeth. Saw gently to make 12 slices from each log. You’ll see the pretty spiral! Place them on your baking sheets. Give them some room to puff up and become friends.

Step 5: Bake for 15 minutes. Watch through the oven window. They will turn a perfect golden brown. They puff up so proudly! Let them cool just a bit before serving. What’s your favorite “fancy but easy” treat to share? Share below!

Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 24 pinwheels
Category: Appetizer, Snack

Let’s Mix It Up Next Time!

The basic recipe is wonderful. But isn’t it fun to play? Here are three twists I’ve tried on lazy Sundays. My grandson loves the pizza one.

Sun-Dried Tomato & Pesto: Swap fig jam for pesto. Use sun-dried tomatoes and mozzarella cheese. It tastes like summer in Italy.

Apple Cinnamon Sweet: Use apple butter instead of fig. Sprinkle with cinnamon sugar. A dollop of whipped cream makes it dessert.

Everything Bagel Savory: Spread soft cream cheese. Sprinkle everything bagel seasoning on top. Perfect for a weekend brunch.

Which one would you try first? Comment below!

Serving Them With Style

These pinwheels are stars on their own. But I love making a little plate. For a light lunch, pair them with a simple green salad. The fresh greens balance the rich pastry. You could also add a bowl of tomato soup for dipping. So cozy! For a party, stack them on a beautiful platter. Tuck in some fresh rosemary sprigs for a lovely smell.

What to drink? For the grown-ups, a glass of chilled Prosecco is lovely. The bubbles cut right through the richness. For everyone, sparkling apple cider is my go-to. Its sweet fizz is a perfect match. Which would you choose tonight?

Keeping Your Pinwheels Perfect

Let’s talk about keeping these treats tasty. First, cool them completely. Then store them in a sealed container. They will stay good on the counter for two days.

For longer storage, use your freezer. Place cooled pinwheels on a tray. Freeze them solid for one hour. Then pop them into a freezer bag. This stops them from sticking together. I once skipped this step and had a big, sticky clump!

To reheat, use your oven at 350º F. Bake for 5-8 minutes until warm. This brings back their flaky crunch. Batch cooking matters for busy days. Having a ready-to-bake snack is a lifesaver. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Snags

Even simple recipes can have little hiccups. Here are easy fixes. First, if your pastry is too soft, it will tear. Just chill it for 10 minutes. It becomes much easier to handle.

Second, the log might squish when you slice it. A serrated knife saws gently. I remember when I used a dull knife. My pinwheels looked a bit squashed! Chilling the log well prevents this.

Third, if they don’t puff, your oven may not be hot enough. Use an oven thermometer to check. Getting it right builds your cooking confidence. A hot oven also makes the flavor better. It creates that golden, buttery taste. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make these gluten-free?
A: Yes! Use gluten-free puff pastry sheets. Check the freezer section.

Q: How far ahead can I make them?
A: You can assemble the logs a day ahead. Keep them wrapped in the fridge.

Q: What can I swap for fig preserves?
A: Apricot or raspberry jam works beautifully. Fun fact: I used my neighbor’s peach jam once. They were a hit!

Q: Can I double the recipe?
A: Absolutely. Just use two more baking sheets. Give them space to puff.

Q: Any optional add-ins?
A: A sprinkle of chopped walnuts adds a nice crunch. Try it! Which tip will you try first?

From My Kitchen to Yours

I hope you love making these pinwheels. They always remind me of sharing with friends. Food tastes better when we make it together.

I would love to see your creations. Your kitchen stories make my day. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. Thank you for cooking with me today.

Happy cooking!
—Anna Whitmore.