Fig, Goat Cheese, and Hot Honey Phyllo Pinwheels
Fig, Goat Cheese, and Hot Honey Phyllo Pinwheels
Ingredients
For the Pinwheels
- 1 package phyllo dough, 16 ounces, thawed according to package directions
- 4 ounces goat cheese, crumbled
- 1/2 cup fig preserves
- 1/2 cup pecans, finely chopped
- 8 fresh figs, medium, halved lengthwise
- 1/2 cup hot honey
- 2 tablespoons fresh thyme, finely chopped, plus small sprigs for garnish
- 2 tablespoons olive oil
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 12-cup muffin tin or line with parchment paper inserts.
⏱️ 2 min•🌡️ 375
- 2
Carefully unroll the phyllo dough. Lay one sheet on a clean, dry surface or a large piece of parchment paper. Lightly brush the entire surface with olive oil. Layer another sheet on top and brush with oil. Repeat this process until you have 4 to 5 layers of phyllo dough stacked together.
⏱️ 3 min
- 3
Along one long edge of the layered phyllo, spread about 1/4 of the crumbled goat cheese in a strip. Spoon about 2 tablespoons of fig preserves over the goat cheese. Sprinkle with about 2 tablespoons of finely chopped pecans. Arrange 2 of the halved fresh figs on top of the pecans. Drizzle generously with about 1 tablespoon of hot honey and sprinkle with a pinch of the finely chopped fresh thyme.
⏱️ 4 min
- 4
Carefully and tightly roll the phyllo dough from the long edge, encasing the filling, to form a compact log.
⏱️ 2 min
- 5
Using a sharp knife, cut the phyllo log into 3 to 4 pinwheels, each approximately 1 1/2 inches thick. Place each pinwheel cut-side up into the prepared muffin tin.
⏱️ 2 min
- 6
Repeat steps 2-5 with the remaining phyllo dough and filling ingredients until all pinwheels are formed and placed in the muffin tin. You should yield approximately 12 pinwheels.
⏱️ 2 min
- 7
Lightly brush the tops of the pinwheels with any remaining olive oil. Bake for 18 to 22 minutes, or until golden brown and crispy.
⏱️ 20 min•🌡️ 375
- 8
Remove from oven and let cool in the muffin tin for a few minutes before carefully transferring to a serving platter. Drizzle generously with the remaining hot honey and garnish with fresh thyme sprigs. Serve warm.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Fig, Goat Cheese, and Hot Honey Phyllo Pinwheels
Ingredients
For the Pinwheels
- 1 package phyllo dough, 16 ounces, thawed according to package directions
- 4 ounces goat cheese, crumbled
- 1/2 cup fig preserves
- 1/2 cup pecans, finely chopped
- 8 fresh figs, medium, halved lengthwise
- 1/2 cup hot honey
- 2 tablespoons fresh thyme, finely chopped, plus small sprigs for garnish
- 2 tablespoons olive oil
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 12-cup muffin tin or line with parchment paper inserts.
⏱️ 2 min•🌡️ 375 - 2
Carefully unroll the phyllo dough. Lay one sheet on a clean, dry surface or a large piece of parchment paper. Lightly brush the entire surface with olive oil. Layer another sheet on top and brush with oil. Repeat this process until you have 4 to 5 layers of phyllo dough stacked together.
⏱️ 3 min - 3
Along one long edge of the layered phyllo, spread about 1/4 of the crumbled goat cheese in a strip. Spoon about 2 tablespoons of fig preserves over the goat cheese. Sprinkle with about 2 tablespoons of finely chopped pecans. Arrange 2 of the halved fresh figs on top of the pecans. Drizzle generously with about 1 tablespoon of hot honey and sprinkle with a pinch of the finely chopped fresh thyme.
⏱️ 4 min - 4
Carefully and tightly roll the phyllo dough from the long edge, encasing the filling, to form a compact log.
⏱️ 2 min - 5
Using a sharp knife, cut the phyllo log into 3 to 4 pinwheels, each approximately 1 1/2 inches thick. Place each pinwheel cut-side up into the prepared muffin tin.
⏱️ 2 min - 6
Repeat steps 2-5 with the remaining phyllo dough and filling ingredients until all pinwheels are formed and placed in the muffin tin. You should yield approximately 12 pinwheels.
⏱️ 2 min - 7
Lightly brush the tops of the pinwheels with any remaining olive oil. Bake for 18 to 22 minutes, or until golden brown and crispy.
⏱️ 20 min•🌡️ 375 - 8
Remove from oven and let cool in the muffin tin for a few minutes before carefully transferring to a serving platter. Drizzle generously with the remaining hot honey and garnish with fresh thyme sprigs. Serve warm.
⏱️ 3 min