Turn puff pastry into a quick sweet treat with these sweet apricot pinwheels. These delicious breakfast treats look more complicated to make than they actually are. They make an impressive treat for breakfast or brunch.
Last week I made Easy Puff Pastry and I have been busy ever since creating recipes with puff pastry. These puff pastry pinwheels were my first recipe.
This puff pastry pinwheel recipe is super easy and super delicious. All you need is puff pastry – make your own or buy from the store – and jam. I used apricot jam, but you could easily use any jam that you love!
Cut out 4 inch squares of puff pastry. 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 – and the end result is amazing! Delicious, buttery, flaky layers with a sweet filling!
When I made these pinwheels, I used an entire batch of my homemade easy puff pastry. I made eight jam pinwheel pastries. If you are using a purchased puff pastry, you will need to use both sheets of pastry.
Puff Pastry Pinwheels flavor 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
- 1 puff pastry dough
- 1/4 cup jam
- 1 egg
- 1 tablespoon water
- 1 tablespoon Coarse sugar (optional)
- 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.
- 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.
- 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.
- Mix egg and water together in a bowl.
- Brush egg wash across entire surface of pastry.
- Sprinkle with sugar.
- Bake in a preheated 425 degree oven for 15 minutes.
Recipe inspired by Williams Sonoma Baking Cookbook.