Ingredients
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1 sheet puff pastry, thawed according to package instructions
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1 cup fig preserves, or as needed
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4 slices prosciutto, or as needed
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4 ounces goat cheese, at room temperature
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1 tablespoon chopped fresh rosemary, plus more for garnish
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1 tablespoon chopped walnuts
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1 large egg, beaten
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1/4 teaspoon finely ground Himalayan pink salt, or more to taste
Directions
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Thaw puff pastry according to package directions. Unfold puff pastry sheet on a lightly floured work surface.
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Spread pastry with fig preserves, leaving bare about 1 inch from the edge of the left short side.
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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.
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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.
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Wrap filled puff pastry log loosely in parchment paper and refrigerate for about 20 minutes.
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Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
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Slice chilled puff pastry log crossways into 3/4-inch pinwheels and place on the prepared pan.
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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.
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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.
Cook’s Note
Use enough prosciutto to cover the fig preserves. The number of slices will depend on the dimensions of the prosciutto slices.
Nutrition Facts (per serving)
| 132 | Calories |
| 4g | Fat |
| 20g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 132 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 2g | 9% |
| Cholesterol 23mg | 8% |
| Sodium 279mg | 12% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 0g | 1% |
| Total Sugars 13g | |
| Protein 4g | 8% |
| Vitamin C 2mg | 3% |
| Calcium 23mg | 2% |
| Iron 1mg | 3% |
| Potassium 58mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
