There raspberry jam puff pastry pinwheels are so tasty and easy to make, and it doesn’t get any better than that! With just three ingredients, you will have the flakiest and the most delicious dessert in no time.
This puff pastry is so flaky and airy, and it just melts in your mouth. I make these puff pastry pinwheels with raspberry jam every once in a while, and they are the absolute showstopper whenever we have guests.
Whether you want to make a quick dessert for yourself or have people over, this will be an excellent choice!
If you want to try other simple and delicious desserts, try this summer raspberry cake. Or, if you want more pastry desserts, try this puff pastry dessert or these apple puff pastry turnovers.
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Ingredients
There are only three ingredients for this recipe. For precise measurements and recommendations, please look at the recipe card.
- Puff pastry: I used store-bought puff pastry. When I use puff pastry for my recipes, I use the Pepperidge Farm puff pastry. They are my absolute favorite. Super flaky, and the pastry bakes excellent every time.
- Raspberry jam: For this recipe, I used red raspberry jam. I like the tartness it has. You can substitute it for any jam you want. Just make sure it has a consistency more like a Jell-O, so it doesn’t melt and slides off the pastry during baking.
- Powdered sugar: Just a little bit of powdered sugar on top. It will work great with tartness from the raspberry jam.
Equipment and Tools Needed
- Pizza cutter or knife
- Rolling pin
- Measuring cups and spoons
- Dusting wand
Instructions
Step 1: Thaw pastry sheets at room temperature for 40 minutes or until easy to handle.
Step 2: Preheat oven to 400 Fahrenheit.
Step 3: Unfold pastry sheets on a cutting board. Roll out each sheet just slightly. Cut each pastry sheet into nine equal squares.
Step 4: Make cuts on the corners of each square. Fold one corner of each triangle piece toward the center and press down firmly. Repeat with the remaining corners until you make a pinwheel.
Step 5: Place all pinwheels onto the parchment-lined baking pan and place 1 teaspoon of raspberry jam in the center of each pinwheel.
Please only add a specified amount of jam since it will slide off the pastry and melt otherwise. I may or may not did that myself. 🙂
Step 6: Bake for 20 min or until golden. Sprinkle the powdered sugar on each pinwheel. Serve warm or at room temperature.
Storage
These will disappear fast! But, if you have any leftovers, place them in an airtight container on the counter. To reheat them, just put them in the oven at 350 Fahrenheit for 5-10 minutes. I would not reheat them in a microwave since they will become soggy.
More Dessert Recipes You’ll Love
- Puff Pastry Dessert
- Apple Puff Pastry Turnovers
- The Best Homemade Apple Pie Recipe
- Summer Raspberry Cake
- Blackberry Lemon Bread
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Recipe
Puff Pastry Pinwheels
Ingredients
- 1 package puff pastry (2 sheets)
- ¼ cup cup raspberry jam
- powdered sugar (for sprinkling the top)
Instructions
- Thaw pastry sheets at room temperature for 40 minutes or until easy to handle. Preheat oven to 400 Fahrenheit.
- Unfold pastry sheets on a cutting board. Roll out each sheet just slightly. Cut each pastry sheet into nine equal squares and make cuts on the corners of each square.
- Fold one corner of each triangle piece toward the center and press down firmly. Repeat with the remaining corners until you make a pinwheel.
- Place all pinwheels onto the parchment-lined baking pan and place 1 teaspoon of raspberry jam in the center of each pinwheel. You can substitute it for any jam you want. Just make sure it has a consistency more like a Jell-O, so it doesn't melt and slides off the pastry during baking.
- Bake for 20 min or until golden.
- Sprinkle the powdered sugar on each pinwheel. Serve warm or at room temperature.
Notes
- Please note that the baking time might be different. Puff pastry takes 20-21 minutes to bake in my oven.
- I recommend Pepperidge Farm puff pastry. I use this brand for all my puff pastry recipes, sweet or savory, and I love it so much.
- If you use a jam that’s more on the sweet side, omit using powdered sugar.
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