What do you do when raspberries are on sale? You make
catnip for humans Raspberry Pinwheels.
Raspberries have come into season and grocery stores are practically giving them away. I can’t resist fruit on a regular basis, let alone at the peak of their season, and oh my, raspberries are in season!
These pinwheels are actually a combination of a couple different recipes. I basically did a web search for “Raspberry Desserts” and found some amazing options, and selected the best of each. The final product is a simple combination of a homemade jam, puff pastry, and a great photo opportunity.
- 1 ½ cup Raspberries
- 2 tbsp Honey
- 1 tbsp Water
- 2 tsp Cornstarch
- ¼ tsp Vanilla
- 1 tsp Chambord (Black Raspberry Liqueur)
- 1 pkg Puff Pastry (2 sheets)
- Milk, for sprinkles
- White Sparkling Sugar, for sprinkling
- 18 Raspberries, the prettiest ones
- Thaw the puff pastry according to the instructions.
- Combine raspberries and honey in a saucepan over medium-high heat, stirring constantly. When mixture begins to bubble, reduce heat to low and simmer for 20 minutes, stirring occasionally.
- Whisk the water and cornstarch together in a small bowl. Add the cornstarch mixture to the raspberries and continue cooking until thickened, 1 or 2 minutes. Remove fruit mixture from heat and stir in vanilla and Chambord. Allow to cool.
- Preheat oven to 400°.
- While the filling cools, prepare your pastry. Roll out a single sheet of pastry on a large, floured cutting board.
- Using a pastry or a pizza wheel, cut the pastry into 9 even squares.
- Starting in one corner, cut a slit about halfway towards the center of the square. Make your way around to each corner of the square.
- Fold every-other tip into the center of the square to create a pinwheel shape. Press the tips in the center of the square into the dough to seal. Spoon a small dollop of raspberry filling into the center of each pinwheel. These two steps can be reversed:
- Using a pastry brush, brush a small amount of milk onto each pinwheel, and then immediately sprinkle sparkling sugar over the milk so that it sticks.
- Bake for 12 minutes, or until the pinwheels have just puffed up and are lightly golden. Working quickly, immediately place a fresh raspberry into the center of the pinwheel, gently pressing into the filling. Allow to cool before removing from the pan.
- Repeat steps 5 – 10 for the second sheet of pastry. If you roll the second sheet out too early, the dough will become too soft and difficult to work with.