• 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

1. Allow puff pastry to thaw overnight in refrigerator, or thaw at room temp 40 minutes before using.
2. Line 2 baking sheets with parchment paper and set aside.
3. Pre-heat oven to 400F.
4. Carefully unfold pastry, one sheet at a time onto a lightly floured surface.
5. Using a lightly floured rolling pin, roll out each sheet slightly to eliminate fold lines, keeping a square dimension to the dough.
6. Cut each sheet into 4 equal pieces (8 pinwheels).
7. 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.
8. Place a small amount of jam in center of square (I used about 2 teasps.)
9. Bring every other point into center, pinching points together with wet fingers to create the pinwheel.
10. Dipping fingers in water, lightly dampen exposed dough. Sprinkle with a few almond slices, then with sugar.
11. Gently place pinwheels on parchment lined cookie sheets and bake about 20 minutes, or until puffed and golden.
12. Remove from oven and cool on a wire rack.
13. If desired, serve with a scoop of ice cream for a very pretty dessert.

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