Raspberry-Almond Pinwheels are delicate, buttery pastries swirled with sweet raspberry jam and topped with a light almond glaze. These treats combine the tartness of raspberries with the nutty aroma of almonds, creating an elegant and flavorful bite. They’re perfect for holidays, tea parties, or as a beautiful addition to any dessert tray.
Raspberry-Almond Pinwheels:
The pairing of raspberry and almond has long been celebrated in baking. From European pastries to modern American confections, this flavor duo captures the essence of homemade sweetness and comfort, while their swirled design makes them as pretty as they are delicious.
History:
Pinwheel pastries originated in Denmark, evolving from traditional Danish pastries filled with fruit preserves and custard. Over time, bakers experimented with various fillings, and raspberry jam became a favorite for its color and tangy flavor. Adding almond extract or glaze brought a rich, nutty dimension that elevated these pinwheels into a timeless treat.
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Raspberry-Almond Pinwheels
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.
Tips for Raspberry-Almond Pinwheels:
- Don’t overfill the pastry; it may leak during baking.
- For extra shine, brush with apricot glaze after baking.
- Serve slightly warm for the best flavor.
- Freeze the unbaked rolls for up to a month.
- Try other jams like strawberry or blackberry for variation.
FAQs for Raspberry-Almond Pinwheels:
Q: Can I make these ahead of time?
Yes, you can prepare the rolls, refrigerate overnight, and bake fresh the next day.*
Q: What can I use instead of almond extract?
Vanilla extract or amaretto works well as substitutes.*
Q: Can I make them gluten-free?
Use gluten-free puff pastry to make this recipe suitable for gluten-free diets.*
Q: Can I use homemade raspberry jam?
Absolutely! Homemade jam enhances the flavor and freshness.*
Q: How do I keep the pinwheels crisp?
Let them cool on a wire rack and store in a non-airtight container to prevent sogginess.*
Conclusion:
Raspberry-Almond Pinwheels are a simple yet elegant pastry that turns everyday ingredients into something special. With their golden swirls, fruity filling, and sweet almond glaze, they’re the perfect treat for sharing — or enjoying with your favorite cup of coffee or tea.