Delight your taste buds with these easy 5-ingredient fig jam pinwheels. Paired with prosciutto & sharp cheddar, they’re ideal for quick & elegant appetizer!
These fig jam pinwheels are the best combination of sweet and savory. If you love my prosciutto pinwheels or these jam pinwheels, you’re sure to love these for the holiday season!
I like to make a batch of pinwheels, bake them and then freeze so I can take them out to reheat whenever I need, especially during the busy holiday season. Pinwheels are a great make-ahead appetizer to have on hand.
Why you’ll love these fig jam pinwheels
Minimal ingredients: You only need 5 simple ingredients to make these fig jam pinwheels.
Make ahead: You can make these ahead of time, bake fully, freeze and then reheat for guests on party day.
Hand-held: These pinwheels make a great party food because they are easy for guests to grab and enjoy.
Ingredients needed
Puff pastry: You will need one sheet puff pastry, defrosted before using.
Fig jam: Use 1/3 cup fig jam (or 1/3 cup fig preserves).
White cheddar cheese: Use sharp (or old) white cheddar cheese, freshly grated.
Prosciutto: Thinly sliced salty prosciutto goes beautifully with the sweet fig jam.
Egg wash: Whisk 1 egg with 1 tbsp water in a small bowl to create an egg wash to brush onto the pinwheels before baking.
Garnishes: Fresh thyme leaves and honey
What is the difference between puff pastry and phyllo pastry?
Puff pastry is a light and flaky butter-based pastry / dough that is made with alternating layers of butter and dough. As it bakes, it puffs up in the oven with lots of thin, tender layers.
On the other hand, phyllo uses very little butter. Instead the thin sheets of phyllo are usually stacked one on top of the other, brushed with butter or oil before baking. This process makes for a crispy texture just like in my phyllo-crusted feta appetizer.
Since phyllo pastry is much thinner than puff pastry and is made with different ingredients, I wouldn’t recommend using phyllo as a substitute in this recipe.
Key steps to make this pinwheel appetizer
Prep the puff pastry sheet: On a piece of lightly floured parchment paper, use a rolling pin roll out the thawed puff pastry dough. Spread the fig jam on the puff pastry and then layer with prosciutto slices and freshly grated cheese.
Roll the pastry into a log and slice: Tightly / gently roll the puff pastry into a log. Place in the freezer for 10 minutes (important) and then slice into pinwheels.
Brush and bake: Place the cut pinwheels on the prepared baking sheet. Highly recommend brushing the pinwheels with an egg wash before baking on a parchment paper lined sheet pan in the preheated oven.
Garnish: If desired, garnish with honey and sprinkle with fresh thyme leaves for an extra flavour boost!
Tips and tricks
Get them golden brown and crispy: Highly recommend using the egg wash. Make an egg wash by whisking 1 egg with a tablespoon of water. This is going to help the pinwheels get a gorgrous golden brown colour in the oven!
Defrost the puff pastry ahead of time: Be sure to take your puff pastry out of the freezer ahead of time so it has time to fully defrost before make this appetizer; generally you can defrost the puff pastry overnight in the fridge.
Freshly grate the cheese: Highly recommend freshly grating the cheese for this recipe. Package grated cheese comes in handy in a pinch but freshly grated cheese does melt more evenly.
Don’t skip the freezer step: Make sure that you do not skip the freezer step. Before cutting the rolled puff pastry log into pinwheels, it’s crucial to freeze to allow for easier slicing.
Slice like an expert: To get extra clean slices when slicing the puff pastry log, use a sharp knife (or serrated knife).
Variations and substitutions
Cheese: Instead of sharp / old white cheddar, try freshly grated gruyere cheese or crumbled goat cheese. You would need about 1/2 cup grated gruyere cheese or crumbled goat cheese.
Other types of jam: Apricot jam or caramelized onion jam are great substitutes for the fig jam.
Cheese board: Get creative and serve these as a part of a cheese plate or cheese board too!
Fresh rosemary: Use fresh minced rosemary instead of thyme leaves for garnish for the ultimate holiday flavour.
Add nuts: For a crunchy element, add 1/4 cup finely chopped walnuts after sprinkling on the grated cheddar cheese.
How to store and make-ahead
Make-ahead options
1. Bake, freeze and reheat:
Bake the pinwheels and then allow them to fully cool. Arrange the baked pinwheels in a flat layer on a baking sheet and then freeze completely. Transfer the frozen pinwheels to an airtight container and store in the freezer for up to one month. Reheat the pinwheels directly from frozen on a parchment-lined baking sheet at 350F until warmed through.
2. Bake, cool and reheat:
These flaky puff pastry pinwheels are best enjoyed fresh from the oven! You could make them an hour or two in advance, then warm them up in the oven at 300F for 5 minutes. They’re also delicious at room temperature!
How to store
These pinwheels are best served fresh from the oven! I don’t recommend storing them for longer than 2-3 hours at room temperature.
FAQs
What is the difference between puff pastry and phyllo pastry?
Phyllo pastry is much thinner than puff pastry and is made with different ingredients, so I wouldn’t recommend using it for this recipe.
Can I make these pinwheels ahead of time?
These flaky puff pastry pinwheels are best enjoyed fresh from the oven! You could make them an hour or two in advance, then warm them up in the oven at 300F for 5 minutes. They’re also delicious at room temperature!
What kind of cheese can I use instead of sharp white cheddar?
Gruyere cheese or goat cheese would be a delicious substitute for the cheddar.
More simple puff pastry appetizers to make from the blog
Delight your taste buds with these easy 5-ingredient fig jam pinwheels. Paired with prosciutto & sharp cheddar, they're ideal for quick & elegant appetizer!
On a piece of lightly-floured parchment paper, roll out the defrosted puff pastry sheet into about 10×10 inch square.
Spread the fig jam on the puff pastry in an even layer, leaving a 1/2 inch border.
Layer the prosciutto slices side-by-side on top of the fig jam, try not to overlap them too much. Sprinkle the shredded cheese over top of the prosciutto.
Start from the bottom of the pastry and tightly / gently roll up into a log. Wrap the log in the parchment paper and place in the freezer for 10 minutes while you preheat the oven to 400F.
Line a large baking sheet with parchment paper and set aside.
After 10 minutes, remove the puff pastry log from the freezer and cut into 1/2 inch slices using a sharp or serrated knife. You’ll end up with about 16-20 pinwheels.
Place them on the prepared baking sheet, making sure to leave space between each pinwheel and brush the top and sides of each with egg wash (1 egg whisked with 1 tbsp water) if desired.
Bake for 22-28 minutes, until golden brown around the edges. Leave on the baking sheet to cool for 5-10 minutes.
Serve on a plate garnished with fresh thyme leaves and a drizzle of honey (if desired).
Notes
Cheese: Instead of sharp / old white cheddar, try freshly grated gruyere cheese or crumbled goat cheese. You would need about 1/2 cup grated gruyere cheese or crumbled goat cheese.
Other types of jam: Apricot jam or caramelized onion jam are great substitutes for the fig jam.
Fresh rosemary: Use fresh minced rosemary instead of thyme leaves for garnish for the ultimate holiday flavour.
Add nuts: For a crunchy element, add 1/4 cup finely chopped walnuts after sprinkling on the grated cheddar cheese.
