Imagine biting into a perfectly golden, flaky pastry that reveals a tantalizing blend of sweet figs and rich, caramelized balsamic onions. These Fig Balsamic Onion Pinwheels are not just an appetizer; they're a culinary masterpiece that will transform your next gathering from ordinary to extraordinary. With a perfect balance of sweet, tangy, and savory flavors, these elegant pinwheels are guaranteed to impress even the most discerning food lovers and leave your guests craving more.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 12 pinwheels
Ingredients
- 1 package puff pastry
- 1 cup figs, chopped
- 1/2 cup balsamic vinegar
- 1 onion, thinly sliced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium skillet, heat olive oil over medium-low heat. Add thinly sliced onions and cook slowly, stirring occasionally, until they become soft and caramelized, approximately 10-12 minutes.
- Pour balsamic vinegar into the skillet with caramelized onions and reduce heat to low. Simmer until the vinegar thickens and coats the onions, about 3-4 minutes.
- Add chopped figs to the onion mixture and cook for an additional 2 minutes. Season with salt and pepper to taste. Remove from heat and let the mixture cool slightly.
- Carefully unroll the puff pastry sheet on a lightly floured surface. Spread the fig and balsamic onion mixture evenly across the pastry, leaving a small border around the edges.
- Carefully roll the pastry tightly from one long side to the other, creating a log shape. Use a sharp knife to slice the log into 12 even pinwheel rounds.
- Place the pinwheels cut-side up on the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 18-20 minutes, or until the pastry is golden brown and crispy.
- Remove from oven and let cool for 5 minutes before serving. Serve warm as an appetizer or light snack.
Tips
- Use room temperature puff pastry for easier rolling and to prevent cracking.
- Take your time caramelizing the onions - low and slow is the key to developing deep, rich flavor.
- Let the onion and fig mixture cool slightly before spreading to prevent making the pastry soggy.
- Use a sharp, clean knife when slicing the pinwheels to ensure clean, even cuts.
- For extra shine, brush the pinwheels with an egg wash before baking to achieve a golden, glossy finish.
- If the pastry becomes too soft while preparing, refrigerate for 10 minutes to firm it up.
- These pinwheels are best served warm, so time your preparation to coincide with serving.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 2g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 5mg
