Baking with frozen puff pastry doesn’t have to be intimidating! By working carefully, you can make the most of every delicious, flaky layer of this delicate but satisfying freezer staple. My elegant Buttery Pinwheels, crisp and fresh from the oven, can be served at breakfast with jam, at lunch with fresh fruit and a green salad, or at dinner with salted butter.
They are also perfect to make ahead for entertaining a crowd! Just assemble, refrigerate and bake right before your guests arrive. Or you can even bake them ahead of time, store them for up to two days in an air-tight container and re-crisp them on a sheet pan lined with parchment paper in a 350 degree oven for 5 minutes – et voila! Watch my video below as I show you step by step how to make these beautiful pinwheels yourself. It’s easier than you think!
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
In a small bowl, beat 1 egg with 1 tablespoon of water and set aside. Place 1 sheet of thawed puff pastry onto the baking sheet.
Cut the pastry into 4 individual squares. For each square, use a paring knife to cut from each corner toward the center, stopping 1-inch from the center.
You will have a 1-inch circle in the center of each square, and all of the corners will be cut in half. To create each pinwheel, lift one half of a corner and fold the point toward the center of the square. Continuing around the square, fold each of the three remaining corner points toward the center of the square, and gently press all 4 points together to form a pinwheel shape.
Brush the dough with the beaten egg. Bake for 16 – 18 minutes, until the pinwheels are puffed and golden brown.
Tip: Before baking, you can sprinkle a bit of Parmesan or Gruyere cheese onto each pinwheel and serve these with a glass of wine or champagne as a fabulous hors d’oeuvre!