Ingredients
Scale
- 1 sheet frozen puff pastry, thawed but still cold
- ½ cup fig jam or preserves
- 4 oz (about 115 g) goat cheese, broken into small pieces
- 2 tbsp light brown sugar
- 4–5 sprigs fresh thyme, leaves removed and chopped
- 1 large egg, beaten (for brushing)
- Optional: a handful of chopped walnuts or pecans for crunch
Instructions
- Unfold the pastry on a piece of parchment on your countertop. Keep the dough chilled until you’re ready to work so it stays flaky.
- Spread the fig jam in a thin, even layer over the dough, leaving a ½-inch clean border all the way around.
- Scatter the crumbled goat cheese across the jam, then sprinkle the brown sugar and thyme leaves over the top. If you want extra texture, add the chopped nuts now.
- Starting at one long edge, roll the pastry up tightly into a log. Wrap the log in the parchment and chill it in the freezer or fridge for about 20 minutes — this firms it up and makes neat slicing easier.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
- Using a very sharp knife, cut the chilled log into rounds roughly ½-inch thick. Arrange the rounds cut-side up on the prepared sheet, leaving space between each.
- Brush each pinwheel with the beaten egg to encourage a golden finish.
- Bake 15–20 minutes, until the pastry is puffed and deep golden. Transfer to a rack to cool slightly before serving.
Notes
Quick handling tip: If the filling starts to squeeze out while rolling, press the seam gently to seal and chill a bit longer before slicing.