Fig and Goat Cheese Pinwheel

Ingredients You’ll Need

• 1 sheet frozen puff pastry (about 9 oz), thawed in the refrigerator
• All-purpose flour, for rolling
• 4 oz (113 g) plain goat cheese, at room temperature
• 1 tbsp heavy cream or milk
• 1/4 tsp ground black pepper
• 1/3 cup (105 g) fig jam or preserves
• 1/4 cup (30 g) finely chopped toasted walnuts
• 1 tsp fresh thyme leaves, chopped
• 1 large egg
• 1 tbsp water
• Flaky sea salt, for sprinkling
• Honey, for drizzling (optional)

How to make fig and goat cheese pinwheels

1. Step 1.

   Line a baking sheet with parchment. Whisk the goat cheese, cream and pepper until spreadable and smooth.

2. Step 2.

   Unfold the puff pastry onto a lightly floured surface. Roll to about 10 × 12 inches, with a long side facing you. Keep the dough cold; if it softens, slide it onto a tray and chill for 10 minutes.

3. Step 3.

   Spread the goat cheese mixture over the pastry, leaving a 1/2-inch border along the far long edge. Dollop the fig jam over the cheese and spread it thinly with the back of a spoon, so it covers the cheese without pooling.

4. Step 4.

   Sprinkle with the walnuts and thyme, pressing them lightly into the jam.

5. Step 5.

   Starting at the near long edge, roll the pastry up tightly into a log, pinching the seam closed. Wrap in plastic and refrigerate for 30 minutes, or freeze for 15, until firm.

6. Step 6.

   Heat the oven to 400°F (200°C). Whisk the egg and water together.

7. Step 7.

   Unwrap the log and trim the ends. With a sharp serrated knife, cut into 16 slices, about 3/4 inch thick, sawing gently so the swirls do not flatten.

8. Step 8.

   Arrange the slices cut-side up on the baking sheet, 2 inches apart. Brush the tops lightly with the egg wash and sprinkle with flaky salt.

9. Step 9.

   Bake for 16 to 20 minutes, until puffed and deeply golden, rotating the pan halfway through. Cool on the pan for 5 minutes. Drizzle with honey, if using, and serve warm.

Why puff pastry works here

Puff pastry is built from hundreds of thin layers of dough and butter. In the oven the butter melts and its water turns to steam, lifting the layers apart, which is why the pinwheels come out tall, crisp and flaky. The rich, salty-sour filling is a good match for something that tastes buttery and light. All-butter puff pastry has the best flavor, but it can be harder to find than shortening-based versions; both bake up well.

A cold roll is a clean roll

Puff pastry only rises well when it is cold. If the butter softens while you work, the layers fuse together and the pinwheels bake dense. Work quickly on a lightly floured surface, and chill the rolled-up log until it is firm. A soft log squashes under the knife and the spiral smears. A firm log slices into neat rounds that hold their shape in the oven.

Use a serrated knife and a gentle sawing motion rather than pressing down, so the layers are cut instead of crushed.

Balancing the filling

Fresh goat cheese is soft and tangy and easy to spread once it is at room temperature and loosened with a spoonful of cream. Fig jam is sweet and a little earthy, so the cheese needs to be thick enough to be the dominant flavor. Toasted walnuts add crunch and bitterness, and thyme gives the filling a savory note that keeps it from tasting like dessert. Toasting the walnuts for 5 to 6 minutes in a dry pan or a 350°F oven makes a noticeable difference to the flavor.

If the jam has large pieces of fruit, chop them or give the jam a stir to loosen it first. Whole fig pieces tear the dough when you roll.

Preventing leaks

As the dough puffs, the spiral opens slightly and the jam can bubble out. Spreading it thin, leaving the far edge bare to seal the seam, and starting with a tight roll all reduce the problem. Bake on parchment, which makes cleanup easy when a little sugar does escape. Space the slices 2 inches apart so they have room to rise.

Making these ahead

This is a good appetizer to prepare in stages. The log can be wrapped and refrigerated for up to 24 hours, or frozen for up to a month; slice it straight from the freezer after about 10 minutes at room temperature and bake 2 to 3 minutes longer. Baked pinwheels are best the day they are made. Reheat leftovers in a 350°F oven for 5 to 8 minutes to bring the crispness back; the microwave makes them soft.

Variations

With prosciutto: lay 2 or 3 thin slices over the jam before rolling for a salty contrast.

Other jams: apricot or fig-and-onion jam both work in the same quantity.

Different cheese: cream cheese or ricotta gives a milder filling, though it will not have the same tang.