PUFF PASTRY PINWHEELS
- 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.