Raspberry Cream Cheese Pinwheel Pastries Recipe
These Raspberry Cream Cheese Pinwheel Pastries are flaky, sweet treats filled with a luscious cream cheese blend and fresh raspberries, perfect for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pinwheel Pastries Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1/3 cup sugar
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons vanilla extract
- 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed
- 1/2 cup raspberry jam
- 1 1/2 cups fresh raspberries
- 1 large egg
- Sanding sugar (optional)
Instructions
- Preheat and prepare sheets. Preheat the oven to 400ºF and line two baking sheets with parchment paper or Silpats.
- Make cream cheese mixture. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the sugar, lemon juice, lemon zest and vanilla to the bowl and beat until combined. Set aside.
- Prepare puff pastry. Roll out each sheet of thawed puff pastry on a lightly floured work surface until it is a 10-inch square. Cut each square into four smaller squares then transfer the squares to the prepared baking sheets so that they aren’t touching one another.
- Fill pastries. Using a fork, prick the pastries all over then place a dollop of the cream cheese mixture (about 1 1/2 tablespoons) into the center of each square, spreading it slightly into a small circle. Place a dollop of raspberry jam atop the cream cheese, and then place 3 to 4 raspberries on top of the jam.
- Cut and fold. Using a sharp knife, make four cuts from the center toward the edge of each square. (Do not cut underneath where the cream cheese is.) Fold one corner from each piece you’ve cut into the center, pressing it lightly atop the raspberries. Repeat the cutting and folding process with the remaining pastries.
- Brush with egg wash and sprinkle sugar. In a small bowl, whisk together the egg with 1 tablespoon water. Brush each pinwheel all over with the egg wash. Sprinkle the exposed pastry with the sanding sugar (optional).
- Bake. Bake the pastries for 15 to 18 minutes, or until golden brown and puffed around the edges.
Notes
- Sanding sugar is optional but adds a nice sparkle and crunch to the pastries.
Keywords: Raspberry cream cheese pinwheels, puff pastry dessert, easy raspberry pastries, sweet breakfast pastries, cream cheese pastries recipe
