Raspberry Pinwheels Recipe
Buttery, flaky pastry swirled with sweet-tart raspberry preserves creates an irresistible treat that's crisp on the outside and jammy in the center.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">1 sheet (320g) ready-made puff pastry, thawed if frozen</li><li class="ingredients-single-item">200g raspberry preserves or jam</li><li class="ingredients-single-item">1 large egg, beaten (for egg wash)</li><li class="ingredients-single-item">25g granulated sugar</li><li class="ingredients-single-item">15g powdered sugar, for dusting</li></ul>
Equipment
<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 sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Sharp knife or pizza cutter</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preheating your oven to 200°C (fan 180°C) and line a baking sheet with parchment paper. Take your puff pastry from the refrigerator about 10 minutes before working with it – you want it cold but pliable. Cold pastry is crucial as the butter layers need to remain solid until they hit the hot oven to create those beautiful, flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>On a lightly floured surface, gently roll out your puff pastry sheet into a rectangle approximately 30cm x 25cm (12" x 10"). Try to maintain an even thickness throughout – this ensures your pinwheels will bake evenly. The pastry should be about 3-4mm thick.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Spread the raspberry preserves evenly over the entire surface of the puff pastry, leaving a 1cm border along one of the long edges. The border will help seal the roll once formed. If your preserves are very chunky, you may want to warm them slightly and strain out the largest pieces – too much moisture can make your pastry soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Starting from the long edge without the border, carefully roll the pastry into a tight log, finishing with the border edge underneath to seal the roll. If the pastry becomes too soft during this process, place it in the refrigerator for 10 minutes to firm up before continuing.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Using a sharp knife (or better yet, a piece of unflavored dental floss or thread), slice the log into 12 equal pieces, each about 2.5cm thick. Make clean, decisive cuts rather than sawing motions to maintain the spiral shape. If the log becomes too soft to cut cleanly, chill it in the freezer for 10 minutes first.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Arrange the pinwheels on your prepared baking sheet, leaving at least 5cm between each one as they will expand considerably during baking. Gently press down on each pinwheel to flatten slightly – this helps them bake more evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Brush the tops and sides of each pinwheel with the beaten egg and sprinkle evenly with granulated sugar. The egg wash creates a beautiful golden shine, while the sugar adds a delightful crunch and caramelization.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 15-18 minutes, or until the pastry is puffed and golden brown. The filling may bubble slightly – this is normal! For even baking, rotate the baking sheet halfway through cooking time.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This resting period allows the filling to set slightly, making the pinwheels easier to handle.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once cooled, dust lightly with powdered sugar for a beautiful finishing touch. Enjoy your raspberry pinwheels while still slightly warm for the perfect balance of crisp pastry and jammy filling. Store any leftovers in an airtight container for up to 2 days, though they're truly best on the day they're made!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I use homemade puff pastry instead of ready-made for these pinwheels?
Absolutely! Homemade puff pastry works beautifully and often delivers superior flavour and texture. However, it's time-intensive to make from scratch. For best results, ensure your homemade pastry is chilled thoroughly before rolling and has achieved at least 6-8 folds for proper lamination.
What other fillings work well in sweet pastry pinwheels?
Numerous fillings work brilliantly in pinwheels including lemon curd, chocolate hazelnut spread, apple butter, mixed berry jam, cinnamon sugar with butter, or apricot preserves. For more decadent versions, try cream cheese mixed with preserves or even a thin layer of marzipan with fruit preserves.
Why did my pastry pinwheels unravel during baking?
Pinwheels typically unravel when the pastry becomes too warm before baking. Ensure you're working with cold pastry, seal the edge well, chill the sliced pinwheels for 15-20 minutes before baking, and make clean cuts when slicing. The egg wash also helps "glue" the layers together.
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