Puff Pastry Berry Pinwheels

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.
grrrrr.
 
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
 
Ingredients
1 package (17.3 ounces)  Puff Pastry Sheets, thawed
* You can also use Cherry, Blueberry Pie filling or a variety of jams
 
Directions
 
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.
by

by Get Off Your Butt and BAKE

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  • fuatgencal - 12/15/2010 - 12:22 am

    Hayırlı günler. Ellerinize, emeğinize sağlık. Çok güzel, leziz ve iştah açıcı görünüyor. Bende deneyeceğim.

    Saygılarımla.ReplyCancel

  • Yvonne @ TriedandTasty.com - 12/15/2010 - 12:25 am

    Ooh, I like! You are so creative with the Puff Pastry… just like everything else on this site – I’m gonna have to try these 🙂ReplyCancel

  • Lynda@Me and My Pink Mixer - 12/15/2010 - 7:08 am

    So pretty! I may just try to make these for our holiday party Friday night. Thanks for the idea 🙂ReplyCancel

  • ingrid - 12/15/2010 - 11:03 am

    Jonna! I’m making these tonight! I thought I was going to make something else but no, once again you’ve pulled me in with your scrumptious recipes and photos. FYI, doesn’t hurt that your recipes are easy, quick, and haven’t failed me yet!

    Hope despite it all you are enjoying the holidays! 🙂 Wishing you all the best now & always!
    ~ingridReplyCancel

  • Shannon Carter - 12/15/2010 - 1:10 pm

    Mom…I love those. They look so beautiful! I think I will have to go try those right now. I have some Blueberry filling in the fridge left over from the last time I made turnovers with the puff pastry. Such a great teacher you are! Your the best…Love You!ReplyCancel

  • Melinda Page - 12/15/2010 - 2:41 pm

    These are beautiful! I think I can do this, wish me luck!ReplyCancel

  • Valerie M. - 12/15/2010 - 2:55 pm

    Everything you make is so very beautiful!ReplyCancel

  • ingrid - 12/15/2010 - 6:19 pm

    Made ’em! LOVE, love, love them! Thanks for sharing. They’re even better than I thought they’d be and easy, too. I didn’t take photos this time but I will next time and there WILL be a next time. 🙂
    ~ingridReplyCancel

  • jessica - 12/31/2010 - 7:54 am

    They were a big hit at our party. Thanks for bringing them. Beautiful and yummy!ReplyCancel

  • Bev - 11/25/2012 - 4:50 pm

    I am making these, they look great. Can they be frozen at all? Now off to snoop through the rest of your site . Thank YouReplyCancel

    • Get Off Your Butt and BAKE! - 11/25/2012 - 5:45 pm

      Hi Bev,

      Make them, but don’t Bake them……freeze them all ready (unbaked) on your parchment paper lined cookie sheet.
      Cover them reall well…freeze. When ready to bake them, thaw them slightly, but make sure the pastry is still chilled…then BAKE!

      JonnaReplyCancel

  • Angie - 09/23/2013 - 5:31 pm

    Great recipe. Mine were not so beautiful but very delicious.! Thank you so much…it couldn’t be easier…except for me not making perfect squares…hee.
    This was the first recipe I tried from your site and was a repin on pinterest. Thank you so much! Even better that I can freeze them. I see the other comments are older but I hope this becomes popular for you again! Thanks again!ReplyCancel