Fig, Prosciutto, and Goat Cheese Pinwheels

Ingredients

• 1 sheet puff pastry
• 1 cup fig preserves , or as needed
• 4 slices prosciutto
• 4 ounces goat cheese , at room temperature
• 1 tablespoon fresh rosemary
• 1 tablespoon chopped walnuts
• 1 large egg , beaten
• 0.25 teaspoons salt

Instructions

1. 1

   Thaw puff pastry according to package directions. Unfold puff pastry sheet on a lightly floured work surface.

2. 2

   Spread pastry with fig preserves, leaving bare about 1 inch from the edge of the left short side.

3. 3

   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.

4. 4

   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.

5. 5

   Wrap filled puff pastry log loosely in parchment paper and refrigerate for about 20 minutes.

6. 6

   Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.

7. 7

   Slice chilled puff pastry log crossways into 3/4-inch pinwheels and place on the prepared pan.

8. 8

   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.

9. 9

   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.