Raspberry-Almond Pinwheels
Raspberry-Almond Pinwheels are buttery, flaky pastries filled with raspberry jam and topped with almond glaze.They’re light, fruity, and perfectly sweet for brunch or dessert.Easy to make with puff pastry or homemade dough, they bake to golden perfection.A lovely balance of tart raspberries and warm almond flavor makes them irresistible.
Ingredients
- 1 sheet puff pastry, thawed
- ¼ cup raspberry jam (seedless preferred)
- 1 egg (for egg wash)
- 1 tbsp water
- ½ cup powdered sugar
- ½ tsp almond extract
- 1–2 tsp milk (for glaze)
- 2 tbsp sliced almonds (optional, for topping)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Unfold the puff pastry on a lightly floured surface and roll it slightly to smooth the creases.
- Spread a thin layer of raspberry jam evenly over the pastry.
- Roll the pastry tightly from one long edge into a log and chill it in the fridge for 10 minutes.
- Slice into ½-inch rounds and place them on the prepared baking sheet.
- Mix the egg and water to make an egg wash; brush over each pinwheel.
- Bake for 12–15 minutes, until puffed and golden brown.
- In a bowl, mix powdered sugar, almond extract, and milk to make a smooth glaze.
- Drizzle the almond glaze over cooled pinwheels and sprinkle with sliced almonds.
Notes
- Use seedless raspberry jam for a smoother texture.
- Chill the pastry before slicing for cleaner cuts.
- Add a bit of lemon zest to the jam for extra brightness.
- You can substitute puff pastry with crescent roll dough.
- Store leftovers in an airtight container for up to 3 days.