These were really fun to make and eat, but unfortunately, they didn’t turn out as pretty as the Pinterest version. I believe that if you add in a couple additional steps, these would turn out pretty close. And they’d also be really cute to make for Valentine’s Day which is coming up on us quick.
I’ve been wanting to use pastry dough for some time now, so shout-out to Yvette for picking this recipe! (You can find the original recipe from Just a Taste here.) Keep in mind that you will need to thaw your dough for 20-30 minutes at room temperature so that it’s soft but still cold.
In a nutshell, you’ll cut your two pastry sheets into four squares each and lay them on greased baking sheets. (The original recipe says to use wax paper, but I never seem to have any luck with the wax paper not sticking to everything.)
Then you’ll mix up your cream cheese with sugar and lemon juice (make sure these are all around room temperature), place a spoonful of cream cheese and then raspberry jam in the center of your pastry squares, and plop some fresh raspberries on top. Next, you make cuts in the dough so that you can fold it up and make it look like a pinwheel.
I found that there was a lot of leftover cream cheese, which really bothered me because I had no idea what to do with it. I ended up eating it straight up and it tasted just like my Lemonade Freezer Pie. I imagine if you had some bagels, it’d go great on them as well. Down below, I’ve tweaked the recipe to avoid this problem. On the topic of leftovers, if you’ve got some leftover raspberries and lemon juice, my Lemon Raspberry Mug Cake can help take care of that.
These are best eaten the day you make them, but they can be refrigerated in an airtight container for a few days. I found that you can heat them back up if you pop them in the toaster oven, and they’re even still crispy and flaky! They’re great for both breakfast and dessert!
One note of caution: do not use frozen raspberries. Thawed, previously frozen raspberries just make a huge mushy, juicy mess and look more like jam than raspberries. The store was cleaned out of fresh ones and I thought the frozen would be okay, but I was wrong. Anyway, hopefully with that note and the following tips, yours will come out looking much prettier than mine.
Raspberry Pinwheel Pastries
- 4 oz. cream cheese (1/2 package, room temperature)
- 3 Tbsp sugar
- 1 tsp lemon juice
- 1/2 tsp lemon zest
- 1 tsp vanilla extract
- 2 sheets puff pastry (17.3 oz package)
- 1/2 cup raspberry jam
- 1 1/2 cup fresh raspberries
- 1 egg
- Preheat oven to 400°F. Grease up a couple of baking sheets.
- If your pastry dough is significantly smaller than 10″ square, roll it out until it’s pretty close. The dough I used was already about 9 1/2″ square, so I didn’t bother rolling it out. Then, cut your dough into four equal squares and place on the baking sheets so that they’re not touching. Prick them several times with a fork.
- With an electric mixer, beat the cream cheese with the sugar, lemon zest and juice, and vanilla until smooth. Place about 1 tablespoon of cream cheese into the center of each square, forming a small circle. Next, place a tablespoon of jam on top of that. Place about four raspberries on top of the jam.
- Make cuts in the dough from the edge of the cream cheese circle to each corner. Whisk the egg with 1 tablespoon of water to make an egg wash. Brush around the edges of each square.
- Take one corner slice and fold it on top of the raspberries. Brush the top of it with egg wash to help it stick better. Repeat for the other three corners, and brush the top of the pinwheel with egg wash. Take a toothpick and stab it through the center of the pinwheel to ensure it doesn’t come apart while baking. (The original recipe does not use toothpicks, but I think they would be very helpful.) Repeat for the remaining seven pastries.
- Bake for 15-18 minutes, or until golden brown and puffy, rotating once halfway through.