Name: Easy Berry Pinwheel Pastries
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 8
Ingredients: 1/2 cup whipped cream cheese; 2 teaspoons lemon juice; 1 teaspoon lemon zest; 2 sheets frozen puff pastry, thawed; 1/2 cup jam; 1 1/2 cups fresh berries *; water; Cinnamon sugar and sanding sugar (optional)

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These Pinwheel Pastries are an ultimate favorite summer dessert. Each puff pastry pinwheel is filled with delicious lemon cream cheese and topped with jam and fresh berries.

They are summer in every bite. Perfect for the 4th of July, Memorial Day, picnics, or weekend baking with the kids.

Super fun to make, they’re incredibly easy and take only minutes to prep and bake.

Sprinkled with cinnamon sugar, they’re impossible to resist!

How Many Pinwheel Pastries Does this Recipe Make?

This recipe uses two thawed puff pastry sheets.

If you roll out the pastry sheet into a 10-inch square, you will cut 4 smaller pinwheel squares from each, for a total of 8. That’s what I’ve done here.

However, you can also roll the pastry into a 16×8-inch rectangle. Then, you can cut eight 4-inch squares from each sheet, giving you 16 pinwheels total.

Pinwheel Filling

Almost any combination of berries or fruit that you can dream up would be delicious.

I’ve used raspberries and blueberries and paired them with their respective preserves. But other fruit, like peaches and apricots, are incredible too.

Berry Pinwheel Pastries Ingredients

Whipped cream cheese (or regular cream cheese, softened)
Lemon (juiced and zested)
Frozen puff pastry, thawed
Jam
Fresh berries
Cinnamon sugar and sanding sugar (optional)

How to Make Berry Pinwheel Pastries

Preheat the oven to 400ºF and line two baking sheets with parchment paper.

In a small bowl, stir the whipped cream cheese, lemon juice, and lemon zest until combined. Set aside.

Then, roll out sheets of thawed puff pastry into a 10-inch square (this is for the larger pinwheels). Cut each pastry square into four smaller squares and transfer them to the prepared baking sheets.

Place a dollop of cream cheese into the center of each smaller square. Then place a dollop of jam on top of the cream cheese, about 1 teaspoon. Finally, place 3 to 4 berries into the cream and jam.

Using a sharp knife or pizza wheel, make four cuts from the corner edge of each square toward the center. Be sure to not cut the pastry under the berries. The center needs to stay intact.

Fold one corner from each cut and bring it to the center of the pastry, pressing lightly into the berries. Repeat on every other cut until you have a pinwheel shape.

I like to dab a bit of water on the edges to help the pastry points stick together in the middle. Repeat with remaining pastries.

Lightly brush the completed pinwheel with water and sprinkle with cinnamon sugar and sanding sugar if desired.

Bake the pastries for 12 to 16 minutes, or until golden brown and puffed around the edges.

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