I’m trying . . . I’m really trying.
I just can’t seem to be in 50 places at once.
Baking, seems to be taking a back seat.
I did manage to bake these today . . . They are scrumptious and look pretty.
They would be perfect for one of those Holiday Parties.
Let me show you how to make them.
Start with a puff pastry square.
With one sheet of Pastry – cut 8 even squares.
Place a scant tablespoon of filling in the center of each square.
Just like this . . .
Now . . . Take a sharp knife and cut diagonal lines from the corners of the pastry to within 3/4-inch of the preserves.
Like this . . .
Fold every other corner up over the preserves to the center, overlapping the points and pinching to seal.
Make sure that you pinch the centers together well.
I formed a little ball.
Place the pastries onto a parchment paper lined baking sheet.
Place them in a 350 degree preheated oven until they are Golden Brown on the tops & the bottoms.
Let them cool slightly, and glaze them.
Try not to eat all of them by yourself!
PUFF PASTRY PINWHEELS
1 package (17.3 ounces) Puff Pastry Sheets, thawed
* You can also use Cherry, Blueberry Pie filling or a variety of jams
Heat the oven to 350°F. Stir the cinnamon and sugar in a small bowl.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16×8-inch rectangle. Cut into 8 (4-inch) squares. Repeat with the remaining pastry sheet.
Spoon 1 scant tablespoon of jam or pie filling in the center of each pastry square. Using a sharp knife, cut diagonal lines from the corners of the pastry to within 3/4-inch of the preserves. Fold every other corner up over the preserves to the center, overlapping the points and pinching to seal. Place the pastries onto a parchment paper lined baking sheet.
Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the the baking sheet and let cool on a wire rack for 10 minutes.
*I glazed my pinwheels with a Confectioners sugar glaze: 2 cups powdered sugar, 3 Tablespoons of melted butter, 1 tsp vanilla, and enough milk to make it the consistency you like.
I make mine so that I can pour it into a bottle and squeeze it over the puff pastry. I also added some pearl sugar to the center of each pinwheel.