Puff Pastry Pinwheel Cookies With Jam Recipe Epicuriouscom

PUFF PASTRY PINWHEEL COOKIES WITH JAM

Steps:

• Preheat oven to 400°F Lightly butter 2 heavy large baking sheets. Roll out 1 puff pastry sheet on lightly floured surface to 16x13-inch rectangle. Trim edges neatly, forming 15x12-inch rectangle. Cut rectangle into twenty 3-inch squares. Using small sharp knife, make 1-inch-long diagonal cut in all 4 corners of 1 square, cutting toward center (do not cut through center). To form pinwheels, fold every other point of puff pastry toward center of square, pressing to adhere. Repeat with remaining puff pastry squares.
• Brush pinwheels lightly with egg glaze. Sprinkle each with 1/2 teaspoon sugar. Place scant 1/2 teaspoon jam in center of each. Transfer to prepared baking sheet. Bake until pinwheels are golden and puffed, about 13 minutes. Using metal spatula, transfer cookies to rack and cool. Repeat with remaining puff pastry sheet, glaze, sugar and jam.
• Sprinkle cookies with powdered sugar, if desired. (Can be prepared ahead. Place cookies between waxed paper sheets in airtight containers and freeze up to 2 weeks; thaw before packing, or store airtight at room temperature up to 3 days.).

EASY FRUIT PINWHEELS

Steps:

• Preheat oven to 400°F. Roll out pastry sheet on work surface to remove creases. Brush pastry with water. Starting at 1 edge, roll up pastry tightly jelly roll style. Cut pastry into generous 1/4-inch-thick rounds. Place sugar on plate and press 1 round into sugar. Set round on baking sheet, sugar side up, tucking end under. Repeat with remaining pastry rounds. Press center of each round with finger to form small hollow. Spoon 1 teaspoon jam into each hollow. Sprinkle pastries with additional sugar.
• Bake pastries until golden brown, about 20 minutes. Cool on racks. (Can be prepared 6 hours ahead.)

PUFF PASTRY PINWHEELS WITH CANDIED FRUIT

Steps:

• Mix first 5 ingredients in small bowl. Sprinkle work surface generously with additional sugar; place 1 puff pastry sheet on sugared surface. Cut sheet in half, forming two 9 1/2x4 1/2-inch rectangles. Brush each rectangle generously with some of melted butter, leaving 1-inch plain border along 1 long side of each. Sprinkle buttered part of each rectangle with 1 1/2 tablespoons spiced sugar. Scatter 1/2 cup candied fruit over spiced sugar on each. Brush border of each with egg. Starting at long side opposite glazed border, tightly roll up each rectangle, pressing firmly to seal long edges. Wrap each log separately in plastic. Repeat with remaining pastry sheet, butter, spiced sugar, candied fruit, and egg to create 2 more logs. Chill logs until firm, at least 3 hours and up to 1 day.
• Position 1 rack in center and second rack in top third of oven and preheat to 400°F. Line 2 baking sheets with parchment paper. Using serrated knife, cut 2 logs into 1/2-inch-thick rounds (keep remaining 2 logs chilled). Arrange rounds on prepared sheets, spacing 1 inch apart. Bake 12 minutes, then reverse position of sheets and bake until cookies are golden brown, about 12 minutes longer. Cool cookies on sheets on racks 5 minutes. Using spatula, transfer cookies to racks, bottom side up. Cool completely. Repeat slicing and baking with remaining 2 logs. (Can be made 8 hours ahead. Store airtight between sheets of waxed paper.)