Goat Cheese, Apricot, and Walnut Pinwheels (gluten-free)
Looking for a snack or appetizer that’s easy, fuss-free, and guaranteed to impress? These Goat Cheese, Apricot, and Walnut Pinwheels are a flavour-packed treat perfect for parties, picnics, or any occasion that calls for something special. With their creamy goat cheese filling, sweet apricot jam, and the delightful crunch of walnuts, they strike the perfect balance between sweet and savoury. What makes them even better? They can be made ahead of time and enjoyed at room temperature—ideal for stress-free entertaining! I love finishing them with a drizzle of honey for an extra touch of indulgent sweetness. I guarantee these pinwheels are sure to be the highlight! Let's get cooking!
The Story Behind the Recipe
Growing up, my mum’s kitchen was always filled with the warm, nutty aroma of walnuts. They were a staple in our home, used in everything from savory dishes to the most indulgent Greek sweets. One of my favorite memories is watching her bake karithopita, a rich and syrupy walnut cake that always brought the family together. Walnuts weren’t just an ingredient—they were part of our traditions, a nod to their versatility and the nutrition they offer. Rich in omega-3 fatty acids, magnesium, and antioxidants, walnuts were always celebrated as much for their health benefits as their flavour.
When I set out to create this recipe, I knew I wanted to honor that legacy. These Goat Cheese, Apricot, and Walnut Pinwheels combine the nutty crunch of walnuts with tangy goat cheese and the sweetness of apricot jam - a pairing that feels both nostalgic and modern. Every bite reminds me of my mum’s kitchen, (especially when they're drizzle with honey) where simple ingredients come together to create something extraordinary. These pinwheels are my way of keeping her love of walnuts alive, in a recipe that’s perfect for sharing with loved ones.
Watch How to Make It
Helpful Tips
Even Filling: Spread the apricot jam and goat cheese evenly, but avoid overfilling, as this can cause the filling to spill out while baking.
Cut Cleanly: Use a sharp knife to slice the rolls into even pieces. Wiping the blade between cuts can help maintain clean edges.
Prevent Sticking: Lightly grease your muffin tin or line it with small squares of baking paper to prevent the pinwheels from sticking after baking.
Customize the Flavour: Experiment with add-ins like a pinch of cinnamon or a sprinkle of chili flakes for extra depth, or swap the apricot jam for fig jam for a unique twist.
Cool Before Serving: Allow the pinwheels to cool slightly in the tin before removing them to avoid breaking. They’re delicious warm or at room temperature!
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Goat Cheese, Apricot, and Walnut Pinwheels (gluten-free)
Prep Time: 15 minutes
Cook Time: 25 minutes
Makes: Approximately 24–30 pinwheels, depending on how thickly you slice the rolls and the size of the pastry sheets.
INGREDIENTS
4 sheets puff pastry, thawed (gluten-free optional)
½+ cup apricot jam / conserve
1¼ cup (300g) goat cheese
¾-1 cup (100g) Crumbed Walnuts (Lucky Nuts have them ready crumbed)
¼ cup fresh thyme leaves
1 egg (whisked with 1 tablespoon of water)
Serve with either:
Honey, for drizzling as a balanced flavour option
Sweet chilli, for dipping as a bolder flavour option
Note: You may need to slightly vary the amount of each ingredient depending on the size of your puff pastry sheets, as some puff pastry sheets are smaller or larger than others.
INSTRUCTIONS
1. Preheat the oven: Set your oven to 210°C (410°F) and lightly grease 24–30 muffin tin holes with olive oil.
2. Prepare the pastry: Lay each puff pastry sheet on a flat surface. Spread ¼ of the apricot jam evenly across each sheet, leaving a 2 cm border at the top edge. Dot ¼ of the goat cheese over the jam and spread it gently with a butter knife. Sprinkle ¼ of the chopped walnuts and thyme leaves on top.
3. Roll and slice: Starting from the bottom edge, tightly roll each pastry sheet into a log. Using a sharp knife, slice each log into 2–3 cm thick pinwheels.
4. Arrange and bake: Place the pinwheels in the prepared muffin tin and brush each with the egg wash. Bake for 25 minutes or until golden and puffed.
5. Serve: Allow the pinwheels to cool slightly. For a balanced flavour, drizzle with honey and garnish with fresh thyme. For a bolder option, serve with sweet chilli sauce on the side.
Have you tried this recipe?
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Margaret Pahos @CreateCookShare
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