Your guests will love these Fig Balsamic Onion Pinwheels. Rich fig preserves and tangy balsamic onion jam all wrapped up in flaky puff pastry make the tastiest fancy appetizers.
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.
Notes
Leftover pinwheels may be refrigerated and reheated in a 400° F oven for about 5 minutes.