Fig & Blue Cheese Pinwheels

by Michele Pesula Kuegler | July 13th, 2020 | Appetizers, Recipes, Tapas Monday
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What’s sweet, flaky, salty, and crunchy?
These fig & blue cheese pinwheels!

Puff pastry wrapped around fig jam, blue cheese, and walnuts
Puff pastry wrapped around fig jam, blue cheese, and walnuts

Fig & Blue Cheese Pinwheels

Michele Pesula Kuegler

Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins

Course Appetizer

Servings 20 pinwheels

Ingredients

  

  • 1/4 cup homemade fig jam
  • 1 sheet puff pastry defrosted
  • 1/4 cup chopped walnuts
  • 1/4 cup blue cheese
  • 1 egg whisked
  • honey optional

Instructions

 

  • Roll puff pastry into 10”x12” rectangle.
  • Spread 1/4 cup fig jam on puff pastry.
  • Top jam with walnuts and blue cheese crumbled, leaving 1-inch margin on one long side.
  • Brush the margin with egg wash.
  • Roll the dough, starting on the long side with no margin.
  • Seal by firmly pressing the egg washed-edge against the pinwheel.
  • Place in the freezer for 15 minutes.
  • Preheat oven to 375° while dough chills.
  • Remove from freezer, and cut into 20 slices.
  • Place on a parchment paper-lined baking tray, leaving an inch between each.
  • Brush with egg wash.
  • Bake for 25-30 minutes, or until golden brown.
  • Drizzle honey on pinwheels, if desired.

Keyword figs and blue cheese
Tried this recipe?Let us know how it was!

I am in week two of a store bought pastry theme. It wasn’t intentional, but as I made Lazy Baklava, my mind wandered to puff pastry. Although I like to master almost every baked good I encounter, puff pastry is one of the few items where I have not attempted that challenge.

I have wondered why I haven’t done so. I have tried other items that people deem to be challenging: bagels, soufflés, macarons. And yet, I have let puff pastry remain an item that I buy. I think it comes down to a matter of time, money, and taste economics.

I recognize that puff pastry will require a good amount of time to make, as well as a good number of ingredients. However, they didn’t stop me when I made macarons. The biggest contributing factor to my decision is a matter of taste economics. (I have no idea if “taste economics” is a thing, but it’s the phrasing I created when thinking about puff pastry.)

Puff pastry wrapped around fig jam, blue cheese, and walnuts

Let me explain. If I make a soufflé or macarons, I will enjoy the actual product as is. As I savor every bite of the macaron, I will know it was worth the time spent and ingredients purchased. If I make puff pastry, it will be used as a delivery vehicle for other ingredients. Its task is to be a flaky, buttery base. While that’s a delicious task to have, it’s not the star ingredient. A store bought replacement will work just fine.

Of course, that doesn’t mean that in the future I can’t change my mind. Maybe on a dreary weekend day, I’ll buy all the ingredients and try to make homemade puff pastry. Maybe I’ll be amazingly successful on my first try. (Fingers crossed already)

If I do, I’m pretty sure that first batch will be eaten as simply as possible, topped with a little butter and a sprinkle of cinnamon-sugar.

Puff pastry wrapped around fig jam, blue cheese, and walnuts

Until then, I’m going to use store bought puff pastry and make scrumptious appetizers, such as these fig and blue cheese pinwheels. And I will enjoy every single bite.

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