Blueberry Pinwheels Recipes

BLUEBERRY PIE PINWHEELS

Steps:

• Preheat the oven to 375°F.
• Flour your counter surface, get out the refrigerated puff pastry dough, and roll out the dough just to make sure it is even.
• Brush melted butter all over the dough. Spoon blueberry jam over the dough and spread out evenly.
• Top with fresh blueberries. Sprinkle the sugar and cinnamon over the blueberries.
• Roll up the puff pastry dough like you would a cinnamon roll. Roll the dough tightly from the long end, pinching edges closed when completely rolled.
• Slice the dough 1-2 inches thick and place the pinwheels on a baking sheet or small casserole dish.
• Add all of the topping ingredients together in a small mixing bowl. Then, mix all ingredients together using a fork or a pastry blender. Add the crumble topping over the top of each slice.
• Bake for 25-30 minutes.
• Allow 5 minutes to cool before serving.

WILD BLUEBERRY PINWHEELS

Steps:

• In a saucepan, heat milk and butter to 110 F 43 C
• In a large mixing bowl, dissolve yeast in warm milk mixture.
• Add the sugar, salt, egg and 2 cups flour; beat until smooth. Stir in enough remaining flour to form soft dough.
• Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top.
• Cover and let rise in a warm place until doubled, about 1-1/4 hours.
• Punch dough down. Turn onto a floured surface; divide in half. Roll each into a 14-in. x 8-in. rectangle; brush with melted butter.
• Combine sugar, cinnamon and lemon peel; sprinkle over dough to within 1/2 in of edges. Top with blueberries; press into dough. Roll up, jelly-roll style, starting with a long side; pinch seam to seal.
• Cut each into 12 slices. Place, cut side down, in two greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until doubled, about 1-1/4 hours.
• Bake at 375 F 190 C for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
• For glaze, combine sugar, vanilla and enough water to achieve a desired consistency. Drizzle over warm rolls. Cool in pans on wire racks.

BLUEBERRY DANISH PINWHEELS

Steps:

• Preheat oven to 400° Fahrenheit (200° Celsius).
• In a bowl, mix ricotta with jam and set aside.
• Using a knife or pizza cutter, cut puff pastry sheet into same size squares (about 3-inch/8-centimeter wide).
• Take one square and make diagonal cuts in all 4 corners (check my photos or video if needed), about 1-inch (2.5-centimeters) long toward the center. Repeat with all squares.
• Spoon about a heaped teaspoon of ricotta mixture in the center of each puff pastry square. Take one corner of the square and fold it towards the center. Repeat with every other corner/tip to form a pinwheel shape. Secure the center with a blueberry by pressing it down.
• Repeat with the rest of them. When ready, transfer them onto a baking tray lined with baking parchment. Reduce the oven temperature to 370° Fahrenheit (190° Celsius) and bake them for about 12 minutes or until they are puffed and browned.
• Let them cool down before dusting them with powdered sugar.
• Enjoy!

BLUEBERRY PINWHEELS

Steps:

• In a saucepan, heat milk and butter to 110°-115°. In a large bowl, dissolve yeast in warm milk mixture. Add the sugar, salt, egg and 2 cups flour; beat until smooth. Stir in enough remaining flour to form soft dough., Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a floured surface; divide in half. Roll each into a 14x8-in. rectangle; brush with melted butter. Combine sugar, cinnamon and lemon zest; sprinkle over dough to within 1/2 in of edges. Top with blueberries; press into dough. , Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place, cut side down, in two greased 13x9-in. baking pans. Cover and let rise until doubled, about 1-1/4 hours. , Bake at 375° for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. For glaze, combine sugar, vanilla and enough water to achieve a desired consistency. Drizzle over warm rolls. Cool in pans on wire racks.