Fig Prosciutto Goat Cheese Pinwheels (Print Version)
# Ingredients:
01 -
1 sheet puff pastry, thawed according to package instructions
02 -
1 cup fig preserves, or as needed
03 -
4 slices prosciutto, or as needed
04 -
4 ounces goat cheese, at room temperature
05 -
1 tablespoon chopped fresh rosemary, plus more for garnish
06 -
1 tablespoon chopped walnuts
07 -
1 large egg, beaten
08 -
1/4 teaspoon finely ground Himalayan pink salt, or more to taste
# Instructions:
01 -
Thaw puff pastry according to package directions. Unfold puff pastry sheet on a lightly floured work surface.
02 -
Spread pastry with fig preserves, leaving bare about 1 inch from the edge of the left short side. Cover preserves with prosciutto slices, and use a knife or offset spatula to cover prosciutto with goat cheese. Sprinkle evenly with chopped fresh rosemary and chopped walnuts.
03 -
Beginning on the right short side, gently roll up puff pastry and its contents into a log shape. With dampened fingertips, moisten the left uncovered edge of puff pastry and then continue to roll, ending with seam side down.
04 -
Wrap filled puff pastry log loosely in parchment paper and refrigerate for about 20 minutes.
05 -
Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
06 -
Slice chilled puff pastry log crossways into 3/4-inch pinwheels and place on the prepared pan.
07 -
Add about 1 tablespoon water to egg in a small bowl, and beat with a fork until well blended. Brush pinwheels with egg wash and sprinkle lightly with coarsely ground pink salt.
08 -
Bake in the center of the preheated oven until lightly browned, 15 to 18 minutes. Remove to cool on a wire rack for 5 minutes. Serve warm, or at room temperature. Garnish with additional fresh rosemary, if desired.
# Notes:
01 -
Use enough prosciutto to cover the fig preserves. The number of slices will depend on the dimensions of the prosciutto slices.