Muffin Tin Fig Goat Cheese Pinwheels
A few weekends ago, Derek and I entertained for the first time since our little Cupcake arrived. We had a couple of close friends over for Time Stories, a board game we’ve enjoyed together for the past year or so. I wanted to make some kind of snack but also wanted to use whatever we happened to have at home (going anywhere including the grocery store is just way more complicated with a kiddo!). We had goat cheese and fig jam in the fridge so I started brainstorming. Because I’m me we almost always have the stuff to make pie crust, so I thought why not put it all together and make pinwheels. The result of the first attempt was tasty, halfway between sweet and savory but it needed more goat cheese. After my 2nd attempt I knew it was worthy to share with all of you!
Let’s get to it!
The first order of business is preheating your oven. Then roll out your dough to about a sixteen by twenty inch rectangle. I used my tried and true pie dough recipe.
Now spread the fig jam evenly over the whole rectangle, leaving a half-inch or so border all the way around the edges. Typically, you’ll see this jam in either the jam aisle at your local grocery store or in the cheese section (it’s a great addition to any cheese plate!). Now crumble the goat cheese evenly over the fig jam. If you have a chance to leave the goat cheese out a few hours ahead of time, it’ll make this step a lot easier.
Now start tightly rolling it up, from one of the long edges tucking as you go so it stays tight. Then slice the roll into about one inch pieces, you should get twelve or so.
Squish each piece into the cup of a muffin tin. Brush each pinwheel on top and the sides that are exposed with butter and sprinkle the top with sugar.
Bake thirty to thirty-five minutes or until they are golden brown and no longer squishy in the center.
These pinwheels are great served as an interesting dessert or a snack. They are also great warmed up for breakfast! The flaky crust has a little crunch from the sugar on top and the goat cheese gives them a nice savory element so they aren’t too sweet from the fig.
- Double pie crust recipe
- 8 ounces fig jam
- 8 ounces goat cheese, softened
- 3 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- Preheat oven to 375°.
- Roll dough to about a 16"x20" rectangle.
- Spread fig jam evenly over the whole rectangle, leaving a 1/2" border all the way around.
- Crumble goat cheese evenly over jam.
- Tightly roll up, from one of the long edges.
- Slice into about 1" pieces. Put each piece into a muffin tin.
- Brush each pinwheel on top and sides with butter. Sprinkle sugar on top.
- Bake 30-35 minutes or until golden brown and no longer squishy in center.
- Serve warm.