Raspberry Pinwheels Recipe

Raspberry Pinwheels Recipe

Raspberry Pinwheels

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.

Raspberry Pinwheels

Makes 18. Recipe inspiration from Tutti Dolce, Heather’s French Press and iStockphoto

ingredients

  • 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

instructions

  1. Thaw the puff pastry according to the instructions.
  2. 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.
    Raspberries & Honey
  3. 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.
    Raspberry Filling
  4. Preheat oven to 400°.
  5. While the filling cools, prepare your pastry. Roll out a single sheet of pastry on a large, floured cutting board.
    Puff Pastry
  6. Using a pastry or a pizza wheel, cut the pastry into 9 even squares.
    Pastry Squares
  7. 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.
    Pinwheel Slits
  8. 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:
    Pinwheel Options
  9. 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.
  10. 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.
  11. 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.

Pinwheel Closeup

 

Raspberry & Crêpe Layer Cake

Raspberry & Crêpe Layer Cake

I saw a recipe for this in Bon Appétit, and rather than making the Buttermilk Crêpes as per the recipe, I decided to try to enhance our favorite Crêpe Recipe from the book Pancakes & Waffles (below) with the dessert variation. This proved to be very difficult since the added ingredients (Grand Marnier, sugar & vanilla) made the batter much thinner and therefore I had a hard time coating the pan. Also, the alcohol burned off strangely. I lost a solid half the batter before any were salvageable, so imagine this cake twice as tall. In my estimation, you can just make the standard crêpes without the “dessert” ingredients

Also, I found smashing the crêpes down to smash the raspberries worked very well. Before, when just trying to stack, it looked very lumpy.

I did make the yogurt spread according to the Bon Appétit recipe and it was scrumptious. I wasn’t sure how much to add between each layer, and I ended up wishing I’d used more dollops instead of spreading it around.

crêpe ingredients

  • 3/4 c Milk
  • 3/4 c Flour
  • 1/4 c Water
  • 2 Large Eggs
  • 1/8 tsp Salt
  • 1 tsp Vanilla (optional)
  • 1 tbsp Sugar (optional)
  • 1 tbsp Orange Liqueur, Rum or Brandy (optional)

topping ingredients

  • 1 1/2 c Plain Yogurt (we used Greek yogurt)
  • 2 tbsp Honey
  • Freshly Ground Black Pepper
  • Fresh Raspberries

instructions

  1. Combine all crêpe ingredients in a blender. Blend until smooth. Let rest in the fridge for 1 – 2 hours. Stir before using.
  2. Heat a crêpe pan over medium heat. Pour a small amount of batter into the center of the pan, and tilt the pan to cover evenly. Cook until golden brown on the edges and dry on the top (1 minute). Turn and cook the other side until brown (30 seconds). Stack crêpes on a plate. (You can cook these in advance and store in an airtight container in the fridge for 3 days).
  3. Let cool
  4. Combine the yogurt, honey, and pepper in a bowl.
  5. Place one crepe on a large plate, smear on a thin layer of yogurt and a couple berries.Top with another crêpe. Repeat until you’ve layered all the crepes into a beautiful cake. Top with raspberries and a last dollop of yogurt.