by 
Puff Pastry Pinwheels are a simple sweet pastry made with flaky puff pastry and your favorite jam. They look impressive, but they’re surprisingly easy to make with just a few ingredients.
Serve them for breakfast, brunch, or whenever you want a simple jam-filled pastry.
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Sweet Puff Pastry Pinwheels
These pinwheels are one of those pastries that look much harder to make than they really are. The pinwheel shape is created with a few simple cuts and folds, then a spoonful of jam goes right in the center.
I usually make these with apricot jam, but you can use any flavor you like. Homemade puff pastry works beautifully, or you can use store-bought puff pastry when you want to keep things quick and easy.
Ingredients for Puff Pastry Pinwheels
- Puff pastry: Use one batch of homemade puff pastry or two sheets of store-bought puff pastry.
- Jam: Apricot jam is my favorite for these pinwheels, but you can use any flavor you like.
- Egg: Combined with water to make an egg wash that is brushed over the pastry before baking.
- Coarse sugar: Optional, but adds a little sweetness and crunch to the tops of the pastries.
How to Make Pinwheels
- Roll out puff pastry dough and cut into 4-inch squares
- Place a dot of jam in the center. Cut a slice in each corner and fold up one corner on each triangle piece.
- Brush with an egg wash and sprinkle with sugar.
- Bake in a preheated 425° oven for 15 minutes.
Recipe tips
- Keep the puff pastry cold while you work with it. If it becomes too soft or sticky, place it in the refrigerator for a few minutes before continuing.
- Don’t overfill the centers. Use 1–2 teaspoons of jam so the filling stays in the center as the pastry bakes.
- Press the folded points firmly into the center to help the pinwheel shape stay in place during baking.
- Make certain the oven is fully preheated to 425°F before baking.
- Use one batch of homemade puff pastry or both sheets from a package of store-bought puff pastry.
- Transfer the baked pastries to a cooling rack after they come out of the oven.
Filling options
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
If you loved this recipe you’ll LOVE all the others in this category. Check out all my baking recipes here!
Puff Pastry Pinwheels
Video
Equipment
- Pizza Cutter
- Basting Brush
- Cookie Sheet
- Rolling Pin
Ingredients
- 1 puff pastry dough
- ¼ cup jam
- 1 egg
- 1 tablespoon water
- 1 tablespoon Coarse sugar (optional)
Instructions
- Preheat oven to 425°
- Roll out pastry dough. If using homemade dough, roll to 8" X 16". If using store bought dough, use both sheets. Roll each out slightly larger than original size.1 puff pastry dough
- Cut dough into 4" squares using a pizza wheel or a sharp knife
- Move each square to a parchment lined baking sheet.
- Place 1-2 teaspoons of jam in center of each square.¼ cup jam
- Make slits on the corners of each square.
- Fold one corner of each triangle piece towards the center. Press down firmly. Repeat with remaining corners.
Egg Wash
- Mix egg and water together in a bowl.1 egg, 1 tablespoon water
- Brush egg wash across entire surface of pastry.
- Sprinkle with sugar.1 tablespoon Coarse sugar
- Bake in a preheated 425 degree oven for 15 minutes.
Notes
- Keep the puff pastry cold while you work with it. If it becomes too soft or sticky, place it in the refrigerator for a few minutes before continuing.
- Don’t overfill the centers. Use 1–2 teaspoons of jam so the filling stays in the center as the pastry bakes.
- Press the folded points firmly into the center to help the pinwheel shape stay in place during baking.
- Make certain the oven is fully preheated to 425°F before baking.
- Use one batch of homemade puff pastry or both sheets from a package of store-bought puff pastry.
- Transfer the baked pastries to a cooling rack after they come out of the oven.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Recipe inspired by Williams Sonoma Baking Cookbook.
Fred G says
Like to give them a try
Kathy says
They are delicious!
Stacey @ The Sugar Coated Cottage says
Pinwheels remind me of my childhood. I could seriously eat 5 of these and not blink. Apricot is a nice flavor and that sprinkling of sugar gets me every time. Take care.
Kathy says
I must admit, these disappeared way too quickly in my house. I won't tell you how many I ate 🙂
Miriam says
They are so pretty and I am sure they taste even better with your homemade puff pastry! Would love to eat one right now with my cup of tea 🙂
Kathy says
Thanks, Miriam! We loved them and they disappeared quickly.
Ashley@CookNourishBliss says
These pinwheels are just too darn pretty! And I love that you used apricot jam - it's a favorite of mine!!
Kathy says
I totally agree! I love apricot jam in just about everything!
cakespy says
You little kitchen ninja you! I would love to have one or twelve of these thrown, ninja-style, right into my face. 🙂 They're so pretty and cute!
Kathy says
Kitchen Ninja! 🙂 I love it!
Mary Ann | The Beach House Kitchen says
Pinwheel cookies are one of my favorite cookies to make because they always look so pretty Kathy! And you've gone above and beyond with homemade puff pastry! Well done my friend!! These would be a hit at our house! We all love jam filled cookies!
Rachelle @ Beer Girl Cooks says
It's so impressive that you made your own puff pastry! These pinwheels are beautiful!
Cheyanne @ No Spoon Necessary says
Puff pastry anything is dangerous around me, because if left alone, I'll eat it ALL! These pinwheel are super cute, Kathy!! Perfect dessert for the holidays!! Cheers!
Dawn - Girl Heart Food says
Such a beautiful dessert and what a great use of puff pastry 🙂 Love how easy they are too!
David @ Spiced says
What a gorgeous little treat, Kathy! I love creating desserts with fun shapes...not only are they fun to eat, but they often create fun conversation, too. 🙂 And it just so happens that I have some leftover apricot jam from another recipe. We've been making PB & Apricot sandwiches for Robbie lately, but I need to rescue some of that jam for these pinwheels now! Delicious!!