PUFF PASTRY PINWHEELS

 

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Ingredients

  • 1 box Pepperidge Farm Puff Pastry (2 sheets; makes 8 pinwheels)
  • flour
  • jam of choice (I used orange marmalade)
  • Water (to seal & brush pastry)
  • sliced almonds
  • sugar

Directions

  • 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.

Notes

I adapted this very easy recipe from one posted on the Pepperidge Farm website. I always keep frozen puff pastry in the freezer for "emergency desserts

Categories: Misc. Dessert 
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