Strawberry Pinwheels Recipe
Buttery, flaky pastry spirals filled with sweet-tart strawberry jam and crowned with sparkly sugar create an irresistible treat that balances crisp edges with a tender center.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">1 sheet (320g) ready-rolled puff pastry</li><li class="ingredients-single-item">120g good quality strawberry jam or preserves</li><li class="ingredients-single-item">30g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1 tsp ground cinnamon (optional)</li><li class="ingredients-single-item">1 medium egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tbsp demerara or coarse sugar (for topping)</li><li class="ingredients-single-item">15g powdered sugar (for dusting)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Sharp knife</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 (180°C fan) and line a baking sheet with parchment paper. Take your puff pastry sheet out of the refrigerator about 5 minutes before using to slightly soften but still keep it cold - this ensures it remains easier to work with but will still produce those lovely flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Unroll the puff pastry onto a lightly floured surface, keeping it on its original parchment if it comes with one. Using a pastry brush, gently brush the melted butter evenly across the entire surface of the pastry. The butter adds richness and helps the sugar adhere for a caramelized effect.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a small bowl, mix together the granulated sugar and cinnamon (if using). Sprinkle this mixture evenly over the buttered pastry, leaving about 1cm border along one long edge. The sugar creates a sweet crust while the cinnamon adds warmth that complements the strawberry flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Carefully spread the strawberry jam over the sugar layer, using the back of a spoon to create a thin, even layer. Avoid spreading the jam too thickly as it may bubble out during baking. Leave the same 1cm border along one long edge free of jam - this will help seal your pinwheels.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Starting from the long edge that has jam all the way to the edge, gently but firmly roll the pastry into a tight log. The tighter your roll, the more defined your pinwheel shape will be. When you reach the clean border, lightly brush this edge with beaten egg, which acts as glue, and press gently to seal the roll.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>If the log feels too soft to cut cleanly, place it in the refrigerator for 10-15 minutes to firm up. This chilling time also helps the pastry maintain its shape during baking and contributes to a flakier texture as the cold butter creates steam pockets during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a sharp knife (or unflavored dental floss for extra clean cuts), slice the log into 12 equal pieces, each about 2.5cm thick. Place the pinwheels cut-side up on your prepared baking sheet, leaving at least 5cm between each as they will expand considerably.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush the tops and sides of each pinwheel lightly with beaten egg wash, being careful not to drip too much onto the baking sheet as this can cause sticking. Sprinkle each pinwheel with demerara sugar, which will create a delicious crunchy contrast to the soft interior.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 12-15 minutes, until the pastry is risen and golden brown and the jam is bubbling slightly. Watch carefully after 10 minutes as the sugar can caramelize quickly and burn.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and let the pinwheels cool on the baking sheet for 5 minutes. The jam will be extremely hot, so this cooling time is crucial. Then transfer them to a wire rack to cool for another 10 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Just before serving, dust lightly with powdered sugar for a beautiful finish. These strawberry pinwheels are best enjoyed warm on the day of baking when the pastry is at its crispest, but can be stored in an airtight container for up to 2 days. To refresh them, warm in a 160°C oven for 3-4 minutes.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I use homemade puff pastry instead of store-bought for these pinwheels?
Absolutely! Homemade puff pastry works beautifully in this recipe and often creates even flakier results. Just ensure your homemade pastry is rolled to about the same thickness as store-bought (approximately 3-4mm) and is well-chilled before assembling the pinwheels.
What other jam flavours work well in pinwheel pastries?
Beyond strawberry, many jam flavours create delicious pinwheels. Try raspberry, blackberry, apricot, or mixed berry for similar results. Lemon curd makes a tangy alternative, while chocolate-hazelnut spread creates a richer treat. Match complementary spices like cardamom with peach jam or nutmeg with apple butter.
Why did my pinwheels unravel while baking?
Pinwheels typically unravel when the pastry is too warm before baking or the roll wasn't sealed properly. Always chill the assembled log for 10-15 minutes before cutting, ensure you've left a clean border to seal with egg wash, and place cut-side up on the baking sheet with adequate spacing.
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