Puff Pastry Pinwheel Cookies With Jam Food

PUFF PASTRY PINWHEEL COOKIES WITH JAM

Puff Pastry Pinwheel Cookies with Jam image

Categories Cookies Fruit Dessert Bake Christmas Kid-Friendly Condiment Winter Bon Appétit Small Plates

Yield Makes 40

Number Of Ingredients 5

Ingredients

1 17 1/4-ounce package frozen puff pastry (2 sheets), thawed
1 egg, beaten to blend (glaze)
1/2 cup (about) sugar
1/2 cup (about) assorted jams (such as raspberry, apricot and kiwi)
Powdered sugar (optional)

Steps:

Preheat oven to 400°F. Lightly butter 2 heavy large baking sheets. Roll out 1 puff pastry sheet on lightly floured surface to 16x13-inch rectangle. Trim edges neatly, forming 15x12-inch rectangle. Cut rectangle into twenty 3-inch squares. Using small sharp knife, make 1-inch-long diagonal cut in all 4 corners of 1 square, cutting toward center (do not cut through center). To form pinwheels, fold every other point of puff pastry toward center of square, pressing to adhere. Repeat with remaining puff pastry squares.
Brush pinwheels lightly with egg glaze. Sprinkle each with 1/2 teaspoon sugar. Place scant 1/2 teaspoon jam in center of each. Transfer to prepared baking sheet. Bake until pinwheels are golden and puffed, about 13 minutes. Using metal spatula, transfer cookies to rack and cool. Repeat with remaining puff pastry sheet, glaze, sugar and jam.
Sprinkle cookies with powdered sugar, if desired. (Can be prepared ahead. Place cookies between waxed paper sheets in airtight containers and freeze up to 2 weeks; thaw before packing, or store airtight at room temperature up to 3 days.)

PUFF PASTRY PINWHEEL COOKIES WITH JAM

Puff Pastry Pinwheel Cookies With Jam image

Use your favorite varieties of jam or try lemon curd. Simple cookies with a pretty presentation. From Bon Appetit Magazine, December 1995.

Provided by jenpalombi

Categories Dessert

Time 45m

Yield 40 cookies

Number Of Ingredients 5

Ingredients

1 (17 1/4 ounce) package frozen puff pastry, thawed (2 sheets)
1 egg, beaten to blend (glaze)
1/2 cup sugar
1/2 cup jam (such as raspberry, apricot and kiwi)
powdered sugar (optional)

Steps:

Preheat oven to 400°F Lightly butter 2 heavy large baking sheets. Roll out 1 puff pastry sheet on lightly floured surface to 16x13-inch rectangle. Trim edges neatly, forming 15x12-inch rectangle. Cut rectangle into twenty 3-inch squares. Using small sharp knife, make 1-inch-long diagonal cut in all 4 corners of 1 square, cutting toward center (do not cut through center). To form pinwheels, fold every other point of puff pastry toward center of square, pressing to adhere. Repeat with remaining puff pastry squares.
Brush pinwheels lightly with egg glaze. Sprinkle each with 1/2 teaspoon sugar. Place scant 1/2 teaspoon jam in center of each. Transfer to prepared baking sheet. Bake until pinwheels are golden and puffed, about 13 minutes. Using metal spatula, transfer cookies to rack and cool. Repeat with remaining puff pastry sheet, glaze, sugar and jam.
Sprinkle cookies with powdered sugar, if desired. (Can be prepared ahead. Place cookies between waxed paper sheets in airtight containers and freeze up to 2 weeks; thaw before packing, or store airtight at room temperature up to 3 days.).

JIFFY PINWHEEL COOKIES

Jiffy Pinwheel Cookies image

Make and share this Jiffy Pinwheel Cookies recipe from Food.com.

Provided by Lucky.Wife

Categories Dessert

Time 2h20m

Yield 18-24 cookies

Number Of Ingredients 11

Ingredients

1 (8 ounce) package jiffy pie crust mix
1/2 cup powdered sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
1 (8 ounce) package jiffy brownie mix
1 teaspoon baking powder
1/2 cup flour
1 egg
1/4 cup soft butter
1/3 cup melted chocolate chips

Steps:

Preheat oven to 350 degrees.
Mix all white batter ingredients together. Refrigerate for 1 hour.
Mix dry ingredients for chocolate batter together.
Add remaining chocolate batter ingredients and mix well. Chill for 1 hour.
Roll white batter onto floured surface into an 8x10 rectangle.
Place chicolate batter over white batter evenly. Roll up like a jelly roll.
Slice into 1/2 inch slices and place on an ungreased cookie sheet.
Bake 12-15 minutes.

Nutrition Facts : Calories 196.1, Fat 10, SaturatedFat 3.7, Cholesterol 27.4, Sodium 187.2, Carbohydrate 25, Fiber 0.3, Sugar 5, Protein 2.6

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