Peach Pinwheels Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 package (320g) ready-made puff pastry, thawed but cold</li><li class="ingredients-single-item">3 medium ripe peaches (about 450g), thinly sliced</li><li class="ingredients-single-item">75g granulated sugar</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">25g unsalted butter, melted</li><li class="ingredients-single-item">1 large egg, beaten (for egg wash)</li><li class="ingredients-single-item">30g apricot jam</li><li class="ingredients-single-item">1 tbsp water</li><li class="ingredients-single-item">Powdered sugar for dusting (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Sharp knife</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper. Keeping puff pastry cold until you're ready to work with it is crucial for achieving those beautiful flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Wash and pit the peaches, then slice them into very thin half-moon shapes (about 3mm thick). The thinner your peaches, the easier they'll be to roll into pinwheels without tearing the pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a small bowl, mix together the granulated sugar and ground cinnamon until well combined. This mixture will caramelize slightly during baking, creating a delicious sweet coating around the peaches.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Unroll the puff pastry on a lightly floured surface and gently roll it out to form a rectangle approximately 30cm x 40cm (12in x 16in). For the best results, keep the pastry cold—if it becomes too warm while working, place it in the refrigerator for 10 minutes to firm up.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Brush the entire surface of the pastry with melted butter, leaving a 1cm border along one long edge. The butter adds richness and helps the cinnamon-sugar mixture adhere to the pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Sprinkle about two-thirds of the cinnamon-sugar mixture evenly over the buttered surface. Arrange the peach slices in overlapping rows across the pastry, leaving that same 1cm border on one long edge. Make sure the flat sides of the peach slices are aligned in the same direction for easier rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Starting from the long edge opposite the border, carefully roll the pastry into a tight log, sealing the edge with a little water if needed. Work slowly to ensure the peaches stay in place and the roll remains tight—this is key for achieving beautiful spirals.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the roll seam-side down on a cutting board and refrigerate for 15 minutes to firm up. This makes slicing much cleaner and helps the pinwheels maintain their shape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>After chilling, use a sharp knife to cut the roll into 12 equal pieces, each about 3cm (1.2in) thick. Place the pinwheels cut-side up on the prepared baking tray, leaving about 5cm between each one as they will expand during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Lightly brush the tops and sides of each pinwheel with beaten egg. Sprinkle the remaining cinnamon-sugar mixture over the tops. The egg wash creates a beautiful golden shine while helping the sugar adhere.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 17-20 minutes, until the pastry is puffed up and golden brown. You'll know they're ready when the edges become deeply golden and the centers are set. If browning too quickly, cover loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>While the pinwheels are baking, prepare the glaze by warming the apricot jam with water in a small saucepan over low heat, stirring until smooth and slightly thinned. The glaze adds a professional-looking finish and enhances the peach flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Once baked, remove the pinwheels from the oven and immediately brush with the warm apricot glaze. This seals in moisture and adds a beautiful shine. Let cool on the tray for 5 minutes before transferring to a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Serve warm or at room temperature, with a light dusting of powdered sugar if desired. These pinwheels are best enjoyed the day they're made but can be stored in an airtight container for up to 2 days. For the freshest taste, reheat in a 150°C (300°F) oven for 5 minutes before serving.</li></ol>