Ingredients:

  • 1 sheet (14.1 oz / 400g) All-Butter Puff Pastry, thawed but kept cold
  • 4 Tbsp (60g) Fig Jam, good quality
  • 4 oz (115g) Smoked Gouda Cheese, finely grated
  • 3 oz (85g) Prosciutto, very thinly sliced and roughly chopped
  • ½ tsp Freshly Ground Black Pepper
  • 1 large Egg
  • 1 tsp Water
  • 1 Tbsp Fresh Thyme Leaves (optional, for garnish)

Instructions:

  1. Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
  2. Gently unroll the cold puff pastry sheet onto a lightly floured work surface. If the pastry is soft, return it to the refrigerator for 5 minutes.
  3. Mix the Egg Wash: Whisk the egg and water together in a small bowl until well combined.
  4. Assemble the Filling Base: Spread the 4 tablespoons of fig jam evenly over the entire surface of the pastry sheet, leaving a half-inch border along the two shorter sides.
  5. Layer the Flavour: Sprinkle the grated smoked Gouda evenly over the jam. Scatter the roughly chopped prosciutto slices over the cheese layer, and finish with a generous grinding of black pepper.
  6. Roll the Pastry: Starting from one of the long edges, tightly roll the pastry into a neat log. Do this slowly and firmly to ensure a compact roll.
  7. Seal the Seam: Brush the exposed seam lightly with the prepared egg wash to help seal the roll completely.
  8. Chill (Crucial Step): Wrap the rolled log tightly in plastic wrap or parchment paper. Place it in the freezer for 30 minutes (or the fridge for 1 hour). This firms up the butter, ensuring clean cuts.
  9. Slice: Remove the chilled log and unwrap it. Using a very sharp chef's knife, slice the log into pieces approximately ½ inch (1.2 cm) thick.
  10. Arrange on Trays: Lay the sliced pinwheels flat on the prepared baking sheets, leaving about 1 inch (2.5 cm) between them.
  11. Egg Wash and Bake: Brush the tops of the pinwheels lightly with the remaining egg wash.
  12. Bake for 18–20 minutes, rotating the trays halfway through, until the pastry is puffed up, deeply golden brown, and the cheese is bubbly.
  13. Cool and Serve: Remove from the oven and transfer the pinwheels immediately to a cooling rack. Garnish lightly with fresh thyme leaves if desired. Serve warm or at room temperature.