Puff Pastry Fig Pinwheels – a delicious recipe with pastry, butter, brown sugar, pistachios, dark chocolate, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180 degrees Celsius.
2
Thaw puff pastry and brush with melted butter right to the edge of the pastry.
3
Sprinkle with dark brown sugar and cinnamon.
4
Slice figs as thinly as possible and press into the pastry as evenly as you can. They will be quite soft and you can squish them a bit to spread them out as you want to avoid big chunks.
5
Sprinkle grated chocolate over the figs and the pistachios.
6
Carefully roll up the pastry from the narrow end and slice into around 12 pieces.
7
Be careful as the dough will be sticky and can fall apart. I managed to slice them into 1cm wide pieces and discarded the two end pieces.
8
Place on baking tray lined with paper or non-stick silicon baking mat.
9
Place tray near the bottom of the oven and cook for around 20 minutes keeping an eye on them so that they don't burn.
10
Note that the fresh figs caramelise into a jam which sticks to the tray so remove them carefully with a spatula when they have cooled slightly.
11
Serve with sweetened whipped cream.
162
kcal
Calories
8
g
Fat
23
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 sheet puff pastry (Use a good brand, it really makes a difference), 2 tablespoons butter (melted), 1/3 cup dark brown sugar, 2 tablespoons pistachios (I used toasted ones which I then shelled and chopped), and more.
Yes, Puff Pastry Fig Pinwheels falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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