Fig and Goat Cheese Pinwheels (Print Version)
# Ingredients:
01 -
1 thawed sheet puff pastry (13.2 oz)
02 -
½ cup fig preserves
03 -
4 oz log goat cheese, crumbled
04 -
4-5 sprigs fresh thyme
05 -
2 tbsp light brown sugar
06 -
1 large egg
# Instructions:
01 -
Unroll the thawed puff pastry and place on parchment paper. Spread the fig preserves evenly over the surface, leaving about 1 inch of puff pastry edges untouched.
02 -
Crumble the goat cheese evenly over the fig preserves. Sprinkle the brown sugar and fresh thyme across the surface, ensuring even distribution.
03 -
Gently roll the dough into a tight log, ensuring it stays intact. Wrap the roll in parchment paper and place it in the freezer to chill for 20 minutes.
04 -
Preheat the oven to 400°F (200°C) while the dough chills.
05 -
Remove the dough from the freezer and unwrap. Using a sharp knife, slice the log into ½ inch pinwheels, wiping the knife between cuts if needed.
06 -
Spread the pinwheels evenly on a parchment-lined baking sheet.
07 -
In a small bowl, beat the egg to create an egg wash. Lightly brush the tops of the pastries with the egg wash.
08 -
Bake the pinwheels for 15-20 minutes, or until golden and flaky.
09 -
Sprinkle with additional brown sugar and thyme, if desired. Serve warm and enjoy.
# Notes:
01 -
Chilling the dough before slicing prevents the pinwheels from losing their shape.
02 -
Use a sharp knife to achieve clean cuts and maintain the round shape of the pinwheels.