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Raspberry Pinwheels
Recipe Summary
Yield: Makes 9
Ingredients
Ingredient Checklist
All-purpose flour, for dusting
1/2 recipe Danish Dough
Raspberry jam, for filling
1 large egg, lightly beaten
Sugar, for sprinkling
Gallery
Raspberry Pinwheels
Recipe Summary
Yield: Makes 9
Gallery
Raspberry Pinwheels
Raspberry Pinwheels
Raspberry Pinwheels
Recipe Summary
Yield: Makes 9
Recipe Summary
Yield: Makes 9
Yield: Makes 9
Makes 9
Ingredients
Ingredients
- All-purpose flour, for dusting
- 1/2 recipe Danish Dough
- Raspberry jam, for filling
- 1 large egg, lightly beaten
- Sugar, for sprinkling
Directions
Line two large baking sheets with parchment paper; set aside. On a lightly floured work surface, roll out the dough to just over a 13-inch square, a little over 1/4 inch thick. Using a ruler and a pizza wheel or pastry cutter, trim the edges of the dough to form a 12-inch rectangle. Then cut the dough into nine 4-inch squares.
Cut squares three-quarters of the way from each corner towards the center. Fold every other point towards the center and press to seal. Fill the center of each pinwheel with 1 teaspoon raspberry jam. Place the pinwheels on the prepared baking sheets. Cover with plastic wrap, and let rest in a warm place until dough is doubled in bulk, about 45 minutes.
Preheat the oven to 375 degrees. Brush dough with the beaten egg; sprinkle with sugar. Bake, rotating sheets halfway through, until pastries are evenly browned, 20 to 25 minutes. Transfer to a wire rack to cool. Serve at room temperature. Pinwheels are best eaten the same day they are made.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Raspberry Pinwheels
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Raspberry Pinwheels
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
