Wouldn't these pastries be a festive breakfast option for the upcoming holiday weekend? In fact, who could resist such a delicious freshly baked treat any time of day? Cookbook author Eliza Cross shares the how-to from her latest release, Berries: Sweet & Savory Recipes. I appreciate Eliza for filling this week with a menu of recipes bursting with fruit.
Blackberries 'n' Cream Pinwheels
These impressive pastries only look difficult to make. Flaky puff pastry pinwheels
are anchored with a sweet, creamy filling and topped with blackberry jam, fresh
berries, and sparkling sugar.
MAKES 8 PASTRIES
8 ounces cream cheese, softened
1/3 cup granulated sugar
2 teaspoons freshly squeezed lemon juice
1 teaspoon lemon zest
2 teaspoons vanilla extract
1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed
1/2 cup blackberry jam
1 1/2 cups fresh blackberries or boysenberries
1 large egg
1 tablespoon water
Sparkling sugar, for sprinkling
Preheat the oven to 400 degrees F and
line two baking sheets with parchment
paper.
In a medium bowl, beat the cream
cheese with an electric mixer on high
speed until smooth. Add the sugar,
lemon juice, lemon zest, and vanilla;
beat until smooth. Reserve.
On a lightly floured work surface, roll
out each sheet of thawed puff pastry
to a 10-inch square. Cut each square
into 4 equal squares and transfer to
the prepared baking sheets, leaving
2 inches between each square. Prick
the pastry squares with a fork. Spoon
1 heaping tablespoon of the cream
cheese mixture into the center of each
square, spreading in a small circle
about 11/2 inches in diameter. Spoon
1 tablespoon of the jam on top of the
cream cheese mixture and top with
4 blackberries.
Use a sharp knife to make 4 diagonal
cuts from the corners of each pastry
square to within 1 inch of the center.
Fold every other corner up over the
filling to the center, overlapping the
points and pinching to seal.
In a small bowl, whisk together the egg
and water. Brush each pinwheel all over
with the egg wash. Sprinkle the pastry
with sparkling sugar. Bake until golden
brown, 15 to 18 minutes. Cool on a wire
rack for 5 to 10 minutes before serving.
This weekend I will be hosting a baby shower, so look for details in an upcoming post!
Photo and recipe used with permission.
