Need a knock-their-socks-off pretty pastry for your Thanksgiving breakfast guests? These puff pastry pinwheels fit the bill. They are exceptionally easy, too, and fast to prepare. They also give you an excuse to use your prettiest plates to serve them. My plate is one I bought a gazillion years ago on the Greek island of Rhodes. Using it again brings back wonderful memories of carefree times and the pinwheels kind of remind me of the iconic Greek windmills that famously dot Rhodes’ Mandraki Harbor. The windmills date back to medieval times and were used to grind corn.
The beauty of these pinwheels belies the ease of making them. You guests don’t need to know that, though.
Surprisingly, these pastries are not too sweet. You control the sweetness by the amount of jam you use. I keep planning to make these with a cheese filling but I haven’t done that yet.
Yields 10
Easy-peasy puff pastry pinwheels for breakfast.
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
- 1 package 5 inch by 5 inch puff pastry squares (or a roll of puff pastry that you cut into 4 inch by 4 inch squares)
- Jam or Marmalade (You pick the flavors! I used orange marmalade and red raspberry jams)
- Egg Wash (egg mixed with water)
- Heated apricot jam or marmalade
Instructions
- Defrost puff pastry. Begin to work with the puff pastry as soon as it is pliable. You want the pastry to be cold when you prepare these pinwheels. You can make the pinwheels with the 5 inch by 5 inch puff pastry squares, but I trimmed mine to a 4 inch by 4 inch size. I thought the slightly smaller size was prettier
- Using a sharp knife, cut diagonal lines from the corners of the pastry towards the center. Brush the corners of the puff pastry with egg wash. Fold every other cut corner up over to the center, overlapping the points and pressing to seal and make an indentation to hold the jam. Spoon one tablespoon of jam onto the indentations.
- Place the pastries onto a greased baking sheet. Brush the tops of the pastries with the egg wash. Bake at 400 degrees F. for 20 minutes.
- Gently remove the baked pinwheels to a cooling rack. Brush tops of pinwheels with heated apricot jam or marmalade.
- Let pinwheels cool and firm up a bit before your serve them.
