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Puff Pastry Raspberry Swirls & Pinwheels & Your Questions answered

Raspberry Pinwheels and Swirls Possibly one of the prettiest pastries on the plate!

Scale

Ingredients

Instructions

  1. For pinwheels:
  2. Take one sheet of Puff pastry and place it on a lightly floured surface.
  3. Cut down the 3 seams.
  4. Cut each piece into 3 equal size squares. (Nine squares total)
  5. Take a sharp knife and cut each corner to about 1/2″ of the center. Don’t cut all the way to the center.
  6. Pick up every other corner and bring it up into the center of the square.
  7. You will do this with 4 corners.
  8. Press the tails of the corners down securely in the center – leaving a slight well.
  9. Place about 1 tablespoon of pastry filling over the tails – onto the center of the square.
  10. 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.
  11. For the Swirls:
  12. Take one sheet of puff pastry and lay it on a lightly floured surface.
  13. Take a rolling pin and try to press out the 3 seams.
  14. 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.
  15. 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.
  16. Take a 12 inch piece of sewing thread and cut 1/4″ slices.
  17. Place on a silpat or parchment lined cookie sheet.
  18. Chill again for about 10 minutes so that pastry dough is cold again.
  19. Bake in a preheated 400 degree oven for about 15 minutes or until the pastries are golden brown. Let cool then glaze.
  20. Glaze:
  21. Place 1 1/2 to 2 cups of powdered sugar in a med. sized bowl.
  22. Squeeze the juice from one orange over the powdered sugar.
  23. Add 1/2 teaspoon of pure vanilla extract and a tiny bit of almond extract if desired.
  24. 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.
  25. 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.
  26. Add sprinkles while the glaze is still wet.
  27. When the glaze has set slightly, transfer the pastries to clean parchment paper.