- Cooking Time:
- Preparation Time:
- 1 box Pepperidge Farm Puff Pastry (2 sheets; makes 8 pinwheels)
- jam of choice (I used orange marmalade)
- Water (to seal & brush pastry)
- sliced almonds
- 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.
NotesI 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
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