Active Time:10 minsTotal Time:55 minsServings:10Jump to Nutrition Facts

Active Time:10 minsTotal Time:55 minsServings:10

Active Time:10 mins

Active Time:

10 mins

Total Time:55 mins

Total Time:

55 mins

Servings:10

Servings:

10

Jump to Nutrition Facts

Jump to recipe

Even novice bakers will impress party-goers with thisFig & Goat Cheese Puff Pastry Roll. Tangy goat cheese teams up with sweet fig jam rolled up inside layers of light and crispy puff pastry. You get a little bit of protein from the goat cheese, which becomes even more creamy right out of the oven. Keep reading for our expert tips, including how to ensure the puff pastry is easy to work with.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Nutrition Notes

Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali

a photo of the ingredients to make the Fig & Goat Cheese Puff Pastry Roll

Cook Mode(Keep screen awake)Ingredients1frozen puff pastry, thawed6tablespoonsfig jam1(4-ounce) loggoat cheese

Cook Mode(Keep screen awake)

Ingredients

1frozen puff pastry, thawed

6tablespoonsfig jam

1(4-ounce) loggoat cheese

DirectionsPreheat oven to 400°F. Stack 2 large baking sheets on top of each other (this will help keep the bottom from burning) and line with parchment paper. Lay 1 frozen puff pastry on another sheet of parchment and roll it out to about 12 inches. Evenly spread 6 tablespoons jam over the pastry, leaving 1/2 inch of 1 edge bare for sealing. Crumble 4 ounces of goat cheese on top of the jam. Brush the bare edge with water to help it stick. Starting at the opposite edge, roll the pastry into a log; place seam-side down on a small cutting board and freeze until firm enough to slice, 20 to 30 minutes.Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna GhazaliUsing a sharp knife, cut the log into 10 pieces. Transfer the slices to the prepared baking sheet. Bake until golden brown on the edges, 23 to 25 minutes. Let cool for 10 minutes before serving.Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna GhazaliTo make aheadPrepare the puff pastry up to 24 hours ahead and store it wrapped in the refrigerator until ready to bake.EquipmentParchment paperFrequently Asked QuestionsPuff pastry is all ready for you to work with. It’s thicker, easier and more forgiving than phyllo dough sheets and doesn’t dry out as easily. With phyllo dough, you need to brush butter on each sheet and stack them, and you must work quickly before it starts cracking.If you have leftovers, store them in the refrigerator in an airtight container for up to 2 days. It’s quick and easy to warm up in the 350°F toaster or conventional oven for about 10 minutes. Refrain from using the microwave—the pastry will get soggy.Absolutely! After baking and cooling, they can be stored in a freezer-safe container or bag for about 3 months. This way, you’ll always have a delicious appetizer ready for impromptu guests or whenever you want to enjoy a little something special.This appetizer is perfect for holiday gatherings or any time you’ll be entertaining. You can serve it alongside acharcuterie board, and it pairs well with dry red or white wine, as well as sparkling mineral waters with citrus overtones like grapefruit, lime or lemon. Pomegranate drinks also complement it nicely. Avoid pairing it with overly sweet beverages.EatingWell.com, December 2020; updated October 2022

Directions

Preheat oven to 400°F. Stack 2 large baking sheets on top of each other (this will help keep the bottom from burning) and line with parchment paper. Lay 1 frozen puff pastry on another sheet of parchment and roll it out to about 12 inches. Evenly spread 6 tablespoons jam over the pastry, leaving 1/2 inch of 1 edge bare for sealing. Crumble 4 ounces of goat cheese on top of the jam. Brush the bare edge with water to help it stick. Starting at the opposite edge, roll the pastry into a log; place seam-side down on a small cutting board and freeze until firm enough to slice, 20 to 30 minutes.Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna GhazaliUsing a sharp knife, cut the log into 10 pieces. Transfer the slices to the prepared baking sheet. Bake until golden brown on the edges, 23 to 25 minutes. Let cool for 10 minutes before serving.Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna GhazaliTo make aheadPrepare the puff pastry up to 24 hours ahead and store it wrapped in the refrigerator until ready to bake.EquipmentParchment paperFrequently Asked QuestionsPuff pastry is all ready for you to work with. It’s thicker, easier and more forgiving than phyllo dough sheets and doesn’t dry out as easily. With phyllo dough, you need to brush butter on each sheet and stack them, and you must work quickly before it starts cracking.If you have leftovers, store them in the refrigerator in an airtight container for up to 2 days. It’s quick and easy to warm up in the 350°F toaster or conventional oven for about 10 minutes. Refrain from using the microwave—the pastry will get soggy.Absolutely! After baking and cooling, they can be stored in a freezer-safe container or bag for about 3 months. This way, you’ll always have a delicious appetizer ready for impromptu guests or whenever you want to enjoy a little something special.This appetizer is perfect for holiday gatherings or any time you’ll be entertaining. You can serve it alongside acharcuterie board, and it pairs well with dry red or white wine, as well as sparkling mineral waters with citrus overtones like grapefruit, lime or lemon. Pomegranate drinks also complement it nicely. Avoid pairing it with overly sweet beverages.

Preheat oven to 400°F. Stack 2 large baking sheets on top of each other (this will help keep the bottom from burning) and line with parchment paper. Lay 1 frozen puff pastry on another sheet of parchment and roll it out to about 12 inches. Evenly spread 6 tablespoons jam over the pastry, leaving 1/2 inch of 1 edge bare for sealing. Crumble 4 ounces of goat cheese on top of the jam. Brush the bare edge with water to help it stick. Starting at the opposite edge, roll the pastry into a log; place seam-side down on a small cutting board and freeze until firm enough to slice, 20 to 30 minutes.

an image of the puff pastry being rolled

Using a sharp knife, cut the log into 10 pieces. Transfer the slices to the prepared baking sheet. Bake until golden brown on the edges, 23 to 25 minutes. Let cool for 10 minutes before serving.

an image of the Fig & Goat Cheese Puff Pastry Roll served on a cutting board

To make aheadPrepare the puff pastry up to 24 hours ahead and store it wrapped in the refrigerator until ready to bake.

To make ahead

Prepare the puff pastry up to 24 hours ahead and store it wrapped in the refrigerator until ready to bake.

Equipment

Parchment paper

Frequently Asked QuestionsPuff pastry is all ready for you to work with. It’s thicker, easier and more forgiving than phyllo dough sheets and doesn’t dry out as easily. With phyllo dough, you need to brush butter on each sheet and stack them, and you must work quickly before it starts cracking.If you have leftovers, store them in the refrigerator in an airtight container for up to 2 days. It’s quick and easy to warm up in the 350°F toaster or conventional oven for about 10 minutes. Refrain from using the microwave—the pastry will get soggy.Absolutely! After baking and cooling, they can be stored in a freezer-safe container or bag for about 3 months. This way, you’ll always have a delicious appetizer ready for impromptu guests or whenever you want to enjoy a little something special.This appetizer is perfect for holiday gatherings or any time you’ll be entertaining. You can serve it alongside acharcuterie board, and it pairs well with dry red or white wine, as well as sparkling mineral waters with citrus overtones like grapefruit, lime or lemon. Pomegranate drinks also complement it nicely. Avoid pairing it with overly sweet beverages.

Frequently Asked Questions

Puff pastry is all ready for you to work with. It’s thicker, easier and more forgiving than phyllo dough sheets and doesn’t dry out as easily. With phyllo dough, you need to brush butter on each sheet and stack them, and you must work quickly before it starts cracking.

If you have leftovers, store them in the refrigerator in an airtight container for up to 2 days. It’s quick and easy to warm up in the 350°F toaster or conventional oven for about 10 minutes. Refrain from using the microwave—the pastry will get soggy.

Absolutely! After baking and cooling, they can be stored in a freezer-safe container or bag for about 3 months. This way, you’ll always have a delicious appetizer ready for impromptu guests or whenever you want to enjoy a little something special.

This appetizer is perfect for holiday gatherings or any time you’ll be entertaining. You can serve it alongside acharcuterie board, and it pairs well with dry red or white wine, as well as sparkling mineral waters with citrus overtones like grapefruit, lime or lemon. Pomegranate drinks also complement it nicely. Avoid pairing it with overly sweet beverages.

EatingWell.com, December 2020; updated October 2022

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Nutrition Facts(per serving)208Calories13gFat18gCarbs4gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Carrie Myers, M.S.

andLinda Frahm

Linda Frahm