Apricot & Fig Boursin Pinwheels

A little bit of sweet. A little bit of savoury. A ton of yum.

These cute pinwheels are a party in your mouth and perfect for entertaining any time of the year. I was so excited to try these flavours together and my inspiration for the one ingredient component came from Boursin’s Fig Flavoured soft cheese. OMG. I could literally spread that stuff on everything. As a matter of fact, I did. I used the leftover cheese on a toasted bagel. SO GOOD!

I first shared this recipe on my instagram in REELS and boy was I ever surprised to see it go viral within a few days. I have had tons of people make these and the consensus was that they are super delish, easy and quick to throw together. I love creating a “statement appetizer” and this one was a clear hit.

Also, puff pastry is my best friend. Don’t ask me to ever attempt making it from scratch because why? I used a pre-rolled version of this dough and it was such a pleasure to just thaw, unroll, fill and bake.

In a matter of minutes, you can bake these pinwheels and served them warm. OR, you can fill them, roll, chill and cut when you’re ready to serve. You can even freeze these suckers and make them whenever you feel like it.  Make ahead recipes are key when you have other things to do if you are serving for a small or large crowd.

Best part? You only need a few ingredients for these! I’m looking at these again and thinking about all the fillings I could use to stuff inside of them and my head is spinning like a pinwheel.

I just love how versatile these can be and I also love that I can do a sweet or savoury version or in this case both. YOU are going to have to trust me on this one and now I need a PPP. (puff pastry pinwheel).

Apricot & Fig Boursin Pinwheels
  • 1 thawed sheet puff pastry (I love Selections rolled puff pastry)from @metroontario
  • ½ cup apricot preserves
  • 4 oz @boursin_canada fig flavour
  • 4-5 sprigs Fresh thyme
  • 2 tbsp brown sugar
  • 1 large egg, for egg wash
  1. Unroll the thawed puff pastry and place on parchment paper. Spread the preserves on top - making sure it’s evenly spread with about 1 inch or less of puff pastry still left untouched on the sides.
  2. Crumble the boursin cheese evenly on top of the preserves. Sprinkle the brown sugar and fresh thyme over the preserves & cheese.
  3. Gently roll it up into a log, making sure the roll stays tight and nothing is spilling out as you go. Once rolled, I rolled up my parchment paper around it.
  4. Pop the roll in the freezer to chill for 20 - 30 minutes. In the meantime, preheat the oven to 400F.
  5. Once chilled, remove and spread out the parchment paper. Use a SHARP knife to slice them in ½ inch pinwheels.
  6. Once sliced, spread them evenly out on the parchment paper on a large sheet pan.
  7. In a small bowl, beat one large egg to make an egg wash. Lightly brush the tops of the pastries with the egg wash.
  8. Bake for 20 - 30 minutes or until the pastries are golden brown
  9. Garnish with thyme. Enjoy!


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