Strawberry pinwheels

By Charmian Christie
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These pretty pastries are imposters. They resemble classic Danishes but are made with puff pastry. Their flashy spokes look challenging but require little more than some knife strokes. The only part of their appearance you can trust is the promise that they will taste delicious.

 

YIELDS
4 PASTRIES

Ingredients

  • Baking sheet, lined with parchment paper
  • 2 tablespoons (30 grams) cream cheese, softened
  • 2 tablespoons (30 milliliters) strawberry jam, divided
  • 1 sheet puff pastry dough, 25 centimeter square, thawed if frozen (225 grams)

Directions

  1. Preheat the oven to 375°F (190°C)
  2. In a small bowl, combine the cream cheese and one tablespoon (15 milliliters) strawberry jam. Set aside.
  3. Place the pastry sheet on a lightly floured work surface. Using a sharp knife or pizza cutter, trim the rough edges, then cut the dough into four squares of about 12.5 centimeters each. Place on the prepared baking sheet, spacing them at least five centimeters apart.
  4. Divide the cream cheese mixture evenly among the squares, placing a dollop in the center of each and spreading lightly to form a five centimeter circle.
  5. Cut from each corner of the square toward the center, stopping at the cream cheese mixture. Fold the right side from each cut corner into the center, pressing the tip lightly into the cream cheese. Once the four “spokes” are folded in, place one‑quarter of the remaining strawberry jam in the center, where all the tips come together. Repeat until you have four pinwheels.
  6. Bake on the middle rack of the preheated oven until the pastry is golden brown, about 15 to 20 minutes. Enjoy warm from the oven.

Tip:

  1. This recipe can be doubled, but keep in mind that these pastries taste best the day they are made. Store leftovers in an airtight container in the refrigerator and eat the next day. You can reheat them in an oven preheated to 250°F (120°C) or a toaster oven until warmed through, about 10 to 15 minutes.

 

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The 3 Ingredient Baking Book

This recipe appears in The 3 Ingredient Baking Book (© 2019)

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