Recipes

Allow puff pastry to thaw overnight in refrigerator, or thaw at room temp 40 minutes before using.

Line 2 baking sheets with parchment paper and set aside.

Pre-heat oven to 400F.

Carefully unfold pastry, one sheet at a time onto a lightly floured surface.

Using a lightly floured rolling pin, roll out each sheet slightly to eliminate fold lines, keeping a square dimension to the dough.

Cut each sheet into 4 equal pieces (8 pinwheels).

Working with one square at a time, with a sharp knife, make cuts from each corner diagonally toward center, but do not intersect, so there is an area the size of a quarter in center of square to hold the jam.

Place a small amount of jam in center of square (I used about 2 teasps.)

Bring every other point into center, pinching points together with wet fingers to create the pinwheel.

Dipping fingers in water, lightly dampen exposed dough. Sprinkle with a few almond slices, then with sugar.

Gently place pinwheels on parchment lined cookie sheets and bake about 20 minutes, or until puffed and golden.

Remove from oven and cool on a wire rack.

If desired, serve with a scoop of ice cream for a very pretty dessert.