More Great Recipes: Misc. Dessert

Puff Pastry Pinwheels


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Serves | Prep Time | Cook Time

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


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.


Pairs Well With


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

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