Turn store-bought or homemade puff pastry into a quick, elegant sweet treat with these apricot jam pinwheels. These simple pastries look fancy but come together in just a few steps, making them perfect for breakfast, brunch, or a light dessert.
Puff pastry pinwheels are buttery, flaky, and filled with a sweet jam center — impressive to serve and very easy to make.
Delicious pinwheels
This recipe requires only puff pastry and your favorite jam. I used apricot jam for a bright, slightly tart filling, but raspberry, cherry, plum, or seedless blackberry also work beautifully. The finished pastries are golden and flaky with a sweet jam center.
Step-by-step directions
- Preheat the oven to 425°F (220°C).
- Roll out the puff pastry and cut it into 4-inch squares.
- Place 1–2 teaspoons of jam in the center of each square.
- Make small slits at each corner, then fold each corner toward the center and press gently to seal.
- Mix an egg with a tablespoon of water to make an egg wash. Brush it over the pastries and sprinkle with coarse sugar if desired.
- Bake on a parchment-lined sheet in the preheated oven for about 15 minutes, or until puffed and golden.
Recipe tips
- If using homemade puff pastry, roll it to about 8″ x 16″ before cutting squares; for store-bought sheets, use both sheets and roll each slightly larger than the packaged size.
- Be sure the oven is fully preheated so the pastry rises and turns golden.
- Use a light touch when folding and pressing the corners so you keep the layers of pastry intact.
- Cool the baked pastries on a wire rack to keep the bottoms crisp.
- Experiment with different jams or mix fillings for variety.
Filling options
- Raspberry jam
- Apricot jam
- Seedless blackberry jam
- Plum jam
- Cherry pie filling
If you try this recipe, I’d love to hear about it — leave a comment and tag @beyondthechickencoop on Instagram!
If you enjoyed this recipe, explore more baking recipes in the same category for additional breakfast and dessert ideas.
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Rhubarb Cobbler
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Easy Drop Biscuits
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Apple Coffee Cake
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Apple Turnovers
Puff Pastry Pinwheels
Kathy Berget
25 mins
15 mins
40 mins
Ingredients
- 1 puff pastry dough
- 1/4 cup jam
- 1 egg
- 1 tablespoon water
- 1 tablespoon coarse sugar (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Roll out pastry dough. If using homemade dough roll to about 8″ x 16″. If using store-bought, use both sheets and roll each slightly larger than the original size.
- Cut the dough into 4″ squares using a pizza cutter or sharp knife.
- Place each square on a parchment-lined baking sheet.
- Spoon 1–2 teaspoons of jam into the center of each square.
- Make slits at each corner of the square, then fold one corner of each triangle toward the center, pressing gently. Repeat with the remaining corners.
Egg Wash
- Whisk the egg with 1 tablespoon water.
- Brush the egg wash over the pastries.
- Sprinkle with coarse sugar if desired.
- Bake in the preheated 425°F oven for about 15 minutes, until puffed and golden.
Notes
- I used a full batch of homemade puff pastry when I made these; store-bought sheets require using both sheets.
- Ensure the oven is fully preheated for best rise.
- Try different jams or mix flavors for variety.
- Cool on a wire rack to keep the bottoms crisp.
Nutritional Disclaimer:
Nutritional information is an estimate. For precise values, calculate using the exact ingredients and amounts you use.
Nutrition
Calories: 211 kcal
Mention @BeyondTheChickenCoop or tag #beyondthechickencoop on Instagram.
Recipe inspired by the Williams Sonoma Baking Cookbook.