Rich fig preserves and tangy balsamic onion jam all wrapped up in flaky puff pastry make the tastiest fancy appetizers. Your guests will love these Fig Balsamic Onion Pinwheels.
And don’t worry, these puff pastry pinwheels are easy to make, and can be made ahead to help you get ready for any party.
And, I really like this recipe because there’s no cheese in these. I mean, doesn’t it feel like everything else has cheese this time of year!
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Can I use jam from the store?
Yes, of course, but I do think this recipe is best with homemade goodies inside. And the homemade fig jam and balsamic onion jam can both be made ahead and kept in the freezer so they’re ready to go when you are.
And, both homemade versions make nice big batches that can be given as gifts, or used for other recipes. Try the fig jam on my favorite blue cheese fig jam and candied pecans appetizer. And, try the balsamic onion jam on a wheel of brie for a great appetizer.
But, if you prefer to go the store bough route for convenience, make sure to get good quality jams.
I really like the flavors in Dalmatia fig orange spread.
The balsamic onion jam might be harder to find at the store, but I have seen some good brands out there.
Pro tips for making the best pinwheel appetizers
How to defrost puff pastry
If you have frozen puff pastry sheets, you’ll need to thaw them so they are nice and pliable.
Thaw time may vary depending on how cold the sheets are to begin with, how cold your fridge or room are, as well as the humidity of the area.
You want the puff pastry to unfold easily but still be cold after thawing.
To thaw at room temperature, remove the pastry sheets from the box and outer wrapping. Thaw the sheets on the counter for about 40 minutes.
To defrost in the fridge, which is my recommended method. Defrost dough package in refrigerator two to three hours.
Do not leave the defrosted sheets out at room temperature after defrosting; refrigerate if not using immediately. After defrosting, dough will keep in the fridge up to two days.
Working with puff pastry
If you haven’t worked with puff pastry before, it’s actually very easy to work with, and very forgiving, so don’t let it intimidate you.
Unwrap pastry and place on lightly floured surface. Unfold, remove inner parchment papers and dust both sides lightly with flour.
If the pastry cracks when unfolding, sprinkle the crack with a little water and press the edges together to seal.
If thawed pastry sheets become warm or sticky after thawing, place in the freezer for 5 minutes, or the fridge for 10 to 15 minutes, then they should be ready to use.
My puff pastry is in a different amount. Can I still use it?
I tested this recipe using a 14-ounce sheet of puff pastry from Dufour pastry kitchens. After trying it, I think that Dufour is a more premium, flakier, and tastier puff pastry. They were delicious, though much more expensive.
The grocery store was out of the brand that I normally use (Pepperidge Farm) that has two sheets totaling 17.3 ounces.
Either brand will work just fine for these rolls. You may need to add a little more of each filling to the larger puff pastry sheets.
Fill the puff pastry
Always roll out the puff pastry first, so that’s it’s an even thickness all over.
Start spreading the fig jam first. Spreading it to the edges. Then, spread the onion jam over the fig.
Starting at the long side, roll the puff pastry up as tightly and as compact as you can. Brush off the excess flour as you roll it up.
Cut into shapes using a sharp knife, pizza wheel, or bench scraper.
Lay the slices flat on the parchment paper or silicone mat lined baking sheet. Be sure to leave enough room for them to expand and puff out, about 2 inches in between each one. You may have to use multiple baking sheets and bake in batches.
Brush rolls with egg mixture. If you have rolls that have the end sticking out, tuck the edge of the end under the roll and brush it with egg wash so it sticks.
Bake in preheated 400° F oven until firm and dry to touch. Do not under bake. If pastry looks nicely browned and puffed when removed from oven and then collapses when cool, it has been under baked.
Can I make this ahead?
Yes! This is a great make-ahead appetizer!
The fig jam can be made ahead and kept in the fridge or freezer. The balsamic onion preserves can also be made ahead and kept in the fridge or freezer.
The puff pastry can be defrosted and ready to go in the fridge for a couple of days.
Assemble, fill, and roll up the pinwheels ahead of time. Keep them in a tightly covered container, or on a baking sheet that’s covered with plastic wrap in the fridge.
Bake the pinwheels when you’re ready.
I think they’re best hot and fresh.
They also reheat well. Simply pop any leftovers back in the oven for a few minutes to rewarm them.
Can these be reheated?
Yes, if you have a few leftovers, simply store them in a covered container in the fridge for up to a couple days. Then, pop them back in a 400° F oven for about 5 minutes, and you’ll have great pinwheels again.
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Fig Balsamic Onion Pinwheels Recipe
Fig Balsamic Onion Pinwheels
- Preheat the oven to 400º F for a convection oven, or 425º F for a regular oven.
- Line a baking sheet with a silicone baking mat or parchment paper.
- Unroll the puff pastry dough, and lay it on a lightly floured surface. Lightly roll out the pastry using a rolling pin so that the pastry is flat and all roughly the same thickness.
- If the pastry cracks when unfolding, sprinkle the crack with a little water and press the edges together to seal.
- Spread the fig jam over the dough using an offset spatula. Spread the onion jam over the top of the fig jam.
- Starting at the long side, roll the puff pastry up as tightly and as compact as you can.
- Cut the log into slices, about 1-inch thick each, about 10 slices. Lay the slices flat on the parchment paper lined baking sheet. Brush rolls with egg mixture.
- Bake for 15 minutes, or until the pastry is puffy and golden brown.
- Serve immediately, or allow to cool and store for up to 3 days in an airtight container.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.