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.

Nutrition per serving