It’s Darcie from Such the Spot here today to share a ridiculously easy recipe for breakfasts treats that will have your family believing you spent the better part of the morning making them. These Apricot Cheese Pinwheels were inspired by pastries that my husband and I like to pick up from a local bakery every chance we get. The good news is that you can have them ready in thirty minutes or less. The bad news is that these aren’t exactly a low calorie treat, but if you’re not counting then I won’t either.
To make these, you’re going to need a sheet of puff pastry. I use Pepperidge Farm brand; it’s widely available in the freezer section of the grocery store, typically next to the frozen pies. If you plan ahead, you can remove one sheet from the package and allow it to thaw overnight in the refrigerator. Otherwise, you can set it on the counter and let it thaw at room temperature for thirty minutes. Once it does, you cut the sheet into four equal size pieces. You should have four squares. And then, using a pizza cutter, cut diagonal slits in each of the squares as pictured below.
From there, you’re going to drop a dollop of filling (see the recipe below) right in the middle and fold alternating corners into the center. When you’re finished, you should have something that closely resembles the photo below.
To get a pretty, shiny pastry finish, brush the unbaked pinwheels with egg white and sprinkle with coarse sugar if desired.
- 1 sheet of frozen puff pastry thawed
- 4 oz. cream cheese softened
- 1/4 cup powdered sugar
- 3 tablespoons apricot jam
- 1/2 teaspoon almond extract
- 1 egg white slightly beaten
- coarse sugar for sprinkling optional
- Preheat oven to 400º. Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer, combine cream cheese and powdered sugar and beat on medium speed until smooth. Add apricot jam and almond extract and beat until well mixed.
- Cut puff pastry into four equal size squares. Using a pizza cutter or sharp knife, cut diagonal slits in each corner of the square as pictured above. Transfer the squares of pastry to the prepared baking sheet.
- Drop 1-2 tablespoons of filling in the center of each square. Fold alternating corners of the square into the center of the filling.
- Brush each pinwheel with egg white and sprinkle with coarse sugar if desired. Bake for 10 minutes or until pastry is nicely puffed and golden brown.
Be sure to check visit Darcie at Such the Spot, and for more mouth-watering breakfast recipes, try:
For more breakfast recipes, try these: