Use different colors of preserves and jelly for these fanciful pastries. They're good for dessert, an afternoon coffee break, or even breakfast.
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Units: US | Metric
- 1Place one portion of pastry on top of other portion. Roll on a lightly floured surface into a 17 1/2 x 15 1/2 inch rectangle. Cut pastry into 20 (3 1/2 inch) squares, using a sharp knife (or pizza cutter). Leave remaining strip of pastry uncut.
- 2Cut each strip of pastry diagonally from the corners to the center, leaving center of pastry uncut.
- 3Spoon about 1 teaspoon preserves onto center of each square. Fold every other point of cut corners to the center to make a pinwheel. Press down firmly to seal seam of points.
- 4Cut 20 (3/4 inch) rounds from remaining strip of uncut pastry. Combine egg yolk and 1 tablespoon water. Brush 1 side of small pastry round with egg yolk mixture. Place pastry round in center of each pinwheel, brushed side down, pressing gently to seal. Brush entire pinwheel with additional egg yolk mixture. Place on lightly greased baking sheets. Chill 10 minutes. Bake at 400°F for 10 minutes or until lightly browned.
- 5Combine powdered sugar and 1 1/2 tablespoons water, stirring until smooth. Drizzle over warm pastries. Sprinkle with pistachios or pecans. Serve warm or cold.
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Nutritional Facts for Apricot & Strawberry Pinwheels
Serving Size: 1 (853 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 188.4
- Calories from Fat 91
- Total Fat 10.2 g
- Saturated Fat 2.5 g
- Cholesterol 9.4 mg
- Sodium 64.5 mg
- Total Carbohydrate 22.6 g
- Dietary Fiber 0.5 g
- Sugars 9.1 g
- Protein 2.2 g