I got creative on you today, well kinda. I made a pinwheel! That’s gotta count for something, right?! You know what I love about this recipe?! It’s easy and looks like something fancy that took forever to create, but. NOT! I make a cookie similar to this at Christmas time and thought I’d make my pastry version for you. I get a head start on these delicious pastries by using frozen pastry dough. You could make it even easier on you by using a store bought pie filling or jam too. I’ve done this in a pinch and the results are just as delish.
Sorry, wish I could stay and chat with you today, but I gotta go run 3 miles before I lose my momentum. Love ya tons and hope you have a totally AWESOME day!
- 1 box 17.3oz. ready to bake puff pastry sheets
- 2 cups dark sweet pitted cherries, frozen, brought to room temp.
- ¾ cups white sugar
- 2 tablespoons lemon juice
- 3 teaspoons corn starch
- 1 large egg
- sugar in the raw
- ½ cup powdered sugar
- 3 teaspoons milk
- Thaw puff pastry per packaged directions.
- In a medium sauce pan, stir berries and sugar together, smash berries down with a potato masher. Cook berry/sugar mixture over medium high heat for approx. 10 minutes, stiring continually; bring to a rapid boil.
- Reduce heat to medium and cook 5-8 minutes longer or until most of the berry juice has been absorbed. While cooking, whisk in the lemon juice and corn starch, continue cooking until berries slightly thicken. Remove from heat and set aside letting cool to room temp.
- Preheat oven to 400 degrees. F.
- Beat egg in a small bowl, set aside.
- Roll puff pastry dough to 10×10 with a rolling pin. Cut each sheet into 5×5 squares. When finished you will have 8 5×5 squares. Place squares on a large greased baking sheet. (you may need to use two baking sheets.)
- Spoon approx. 1 tablespoon of cherry filling onto the center of the square. Using a pizza cutter, cut a slash from the center to each corner.
- Brush every other point of the puff pastry dough with a little of the beaten egg. (reserve the remaining beaten egg.) Lift the brushed egg points towards the center of the filling, pressing down gently. Overlap the points to create the pinwheel.
- Brush each pinwheel with beaten egg. Sprinkle with sugar in the raw.
- Bake for 10-15 minutes, or until lightly golden brown. Remove from oven and gently transfer to a cooling rack.
- Once cooled, make the glaze by whisking together ½ cup powdered sugar and 3 teaspoons milk. Drizzle glaze over pastries.
Ingredients
- 1 box 17.3oz. ready to bake puff pastry sheets
- 2 cups dark sweet pitted cherries, frozen, brought to room temp.
- 3/4 cups white sugar
- 2 tablespoons lemon juice
- 3 teaspoons corn starch
- 1 large egg
- sugar in the raw
- 1/2 cup powdered sugar
- 3 teaspoons milk
Directions
- Thaw puff pastry per packaged directions.
- Let’s make the cherry jam filling.
In a medium sauce pan, stir berries and sugar together, smash berries down with a potato masher. Cook berry/sugar mixture over medium high heat for approx. 10 minutes, stiring continually; bring to a rapid boil.
Reduce heat to medium and cook 5-8 minutes longer or until most of the berry juice has been absorbed. While cooking, whisk in the lemon juice and corn starch, continue cooking until berries slightly thicken. Remove from heat and set aside letting cool to room temp.
3. Let’s make the pinwheels.
Preheat oven to 400 degrees. F.
Beat egg in a small bowl, set aside.
Roll puff pastry dough to 10×10 with a rolling pin. Cut each sheet into 5×5 squares. When finished you will have 8 5×5 squares. Place squares on a large greased baking sheet. (you may need to use two baking sheets.)
Spoon approx. 1 tablespoon of cherry filling onto the center of the square. Using a pizza cutter, cut a slash from the center to each corner.
Brush every other point of the puff pastry dough with a little of the beaten egg. (reserve the remaining beaten egg.) Lift the brushed egg points towards the center of the filling, pressing down gently. Overlap the points to create the pinwheel.
Brush each pinwheel with beaten egg. Sprinkle with sugar in the raw.
Bake for 10-15 minutes, or until lightly golden brown. Remove from oven and gently transfer to a cooling rack.
Once cooled, make the glaze by whisking together 1/2 cup powdered sugar and 3 teaspoons milk. Drizzle glaze over pastries.
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Crazy For Crust 11/13/12
Moms Test Kichen 11/6/12
SO cute!! and yum, I love the cherry filling.
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