These pretty pastries, which are featured in my cookbook Berries: Sweet and Savory Recipes, only look difficult to make. Flaky puff pastry pinwheels are anchored with a sweet, creamy filling and topped with blackberry jam, fresh berries, and a sprinkle of sparkling sugar.
They’re prepared from time-saving frozen puff pastry. You can easily thaw the pastry sheets by separating them and covering them with parchment or plastic wrap, and simply letting them sit out at room temperature for about half an hour. You want the pastry to be cold, but pliable.
Here’s the easy recipe:
Blackberries ‘n’ Cream Pinwheels
- 8 ounces cream cheese, softened
- 1/3 cup 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 then 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 1 1/2 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 four 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. Makes 8 pastries.
Grateful thanks to photographer Stacey Cramp for shooting the beautiful pastry images, to Vanessa Seder for her lovely styling, and to publisher Gibbs Smith for permission to share the recipe.