Pinwheel Pastry
A pastry made by cutting puff pastry into squares, folding them into windmill shapes, filling the centers with fruit preserves, and baking until golden.
Ingredients
Puff pastry dough
to taste
Egg wash
to taste
Fruit filling (use a thick, non-runny filling)
to taste
Instructions
1
Step 1
Roll the puff pastry dough to a thickness of 1/8 inch (3 mm).
2
Step 2
Cut into 5-inch (12 cm) squares, or into other sizes as needed.
3
Step 3
Cut diagonally from each of the four corners toward the center about 2 inches (5 cm), without cutting all the way through. Brush the surface of the pastry with egg wash.
4
Step 4
Fold every other corner toward the center and press firmly to form a pinwheel shape.
5
Step 5
Brush with egg wash a second time.
6
Step 6
Place a spoonful of thick filling in the center of each pinwheel.
7
Step 7
Bake in a 400°F (200°C) oven until puffed and golden brown.
8
Step 8
Once cooled, dust with powdered sugar.
