Puff Pastry Raspberry Swirls & Pinwheels & Your Questions answered
Raspberry Pinwheels and Swirls Possibly one of the prettiest pastries on the plate!
Scale
Ingredients
- For the Pastry:
- 1 package prepared Puff Pastry (2 sheets)
- Pie filling, Pastry filling or jam
- Sprinkles
- For the Glaze:
- 1 small orange
- 1 1/2 to 2 cups of powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon almond extract (opt)
- additional: water, orange juice or milk – until desired consistency is reached.
Instructions
- For pinwheels:
- Take one sheet of Puff pastry and place it on a lightly floured surface.
- Cut down the 3 seams.
- Cut each piece into 3 equal size squares. (Nine squares total)
- Take a sharp knife and cut each corner to about 1/2″ of the center. Don’t cut all the way to the center.
- Pick up every other corner and bring it up into the center of the square.
- You will do this with 4 corners.
- Press the tails of the corners down securely in the center – leaving a slight well.
- Place about 1 tablespoon of pastry filling over the tails – onto the center of the square.
- Chill the pinwheels for 10 minutes in the fridge before baking in a preheated 400 degree oven for about 15 minutes or until golden brown.
- For the Swirls:
- Take one sheet of puff pastry and lay it on a lightly floured surface.
- Take a rolling pin and try to press out the 3 seams.
- Spread filling over the top of the pastry as evenly as possible, but leave about 1/4 to 1/2 inch of the puff pastry edges without filling.
- Begin to roll from the short edge of the pastry. Secure the seam securely, by pinching the end of the seam into the roll of puff pastry.
- Take a 12 inch piece of sewing thread and cut 1/4″ slices.
- Place on a silpat or parchment lined cookie sheet.
- Chill again for about 10 minutes so that pastry dough is cold again.
- Bake in a preheated 400 degree oven for about 15 minutes or until the pastries are golden brown. Let cool then glaze.
- Glaze:
- Place 1 1/2 to 2 cups of powdered sugar in a med. sized bowl.
- Squeeze the juice from one orange over the powdered sugar.
- Add 1/2 teaspoon of pure vanilla extract and a tiny bit of almond extract if desired.
- Take a spoon and stir until it’s a thick smooth paste. Squeeze in additional orange juice or water or milk to make the desired drizzable consistency.
- Drizzle the glaze with a fork, or pour the glaze into a squeezable bottle, and drizzle over the tops of the pastries, in a back and forth motion.
- Add sprinkles while the glaze is still wet.
- When the glaze has set slightly, transfer the pastries to clean parchment paper.