Fig Pinwheels

Golden puff pastry pinwheels with fig, prosciutto, and blue cheese

10 minutes prep

20 minutes cook

Serves 6-8

Nell Carter
Pinwheel.png

Ingredients

    Fig pinwheels:
  • 1pre-rolled puff pastry sheet
  • 3 tbspfig jam
  • 6slices of prosciutto
  • 7-8ripe figs
  • 150gblue cheese (e.g. Roquefort, Gorgonzola)
  • 3-4thyme sprigs, leaves picked
  • honey to drizzle

Sweet and savoury autumnal fig pastries, swirled with sweet fig jam, salty prosciutto, fresh figs, and creamy blue cheese, baked into golden, bite-sized pinwheels

Method

  • Preheat oven to 180°C.
  • Roll out pre-rolled puff pastry on a tray lined with baking paper.
  • Spread fig jam evenly over pastry, leaving a 1-inch border at the bottom edge.
  • Arrange the prosciutto slices in slightly overlapping layers to cover the fig jam completely.
  • Slice the figs into 4mm rounds and place on top of the ham in a single layer.
  • Crumble over blue cheese and lightly press down so that it sticks to the figs. Then, sprinkle over picked thyme leaves.
  • Fold the uncovered pastry edge over the filling, then roll the pastry into a compact log, squeezing lightly as you go.
  • Chill the log in the fridge for 15 minutes, then cut into 1.5cm slices.
  • Place the pinwheels on a lined baking sheet, spacing them well apart to allow for them to expand in the oven.
  • Bake for 15-20 minutes until golden. The figs will become jammy and the cheese will bubble and become crisp on the top.
  • While still warm, drizzle with honey and garnish with more thyme. Enjoy hot or cold.

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