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Sweet Puff Pastry Pinwheels are simple and easy to make with only 3 ingredients. The sweet filling is the perfect mix of tangy and sugary, and they come together in less than 30 minutes, so they are perfect for last minute party food.
These sweet puff pastry pinwheels have been on my ‘must make’ list (and trust me, that’s a long list!) for so long!! My Cheese and Bacon Pinwheels have always been super popular on the blog, so I wanted to create a sweet version that’s just as easy and tasty as it’s savoury cousin!
How to make sweet pinwheels
These sweet puff pastry pinwheels couldn’t be easier to make! Three ingredients (if you don’t count the milk for brushing!) and very minimal prep time to make a stack of these sweet treats. Simply spread jam onto the puff pastry, sprinkle over mini marshmallows, brush with milk and throw in the oven. BOOM! This kind of baking is not rocket science – just the way I like it! Reminiscent of a posh Danish pastry, but without the hassle!
Sweet puff pastry recipe with jam
The base of the sweet filling for the pinwheels is blueberry jam, you can use any jam you have in your cupboard, but for me, I will always be a blueberry girl! Raspberry would work well too – you want a slight tang, nothing overly sweet, so I’m afraid that strawberry is out for me for this recipe! The mini marshmallows are added to the filling and they turn all ooey-gooey, and caramalise when left too cool.
These sweet puff pastry pinwheels are best to eat when warm (not straight out of the oven though, because that jam will be like molten lava!), but you can also store them for 3 days in an air tight container and reheated in a warm oven whenever you need to get your snack on! My kind of meal prep, right there!
Sweet Puff Pastry Pinwheels
- 2 sheets ready made puff pastry (400g. 2 sheets approx 25.4cm x 25.4cm)
- 6 tbsp blueberry jam
- 2 cups mini marshmallows (90g)
- flour for dusting
- milk for brushing
- Thaw the puff pastry sheets according to directions on the box. Lightly dust the work surface with flour and place the two pastry sheets.
- Divide the jam over the two pastry sheets, and spread evenly with a knife. Top each sheet with the marshmallows.
- Roll the pastry sheets fairly tightly, brush the ends with a little milk and seal. Brush milk over each roll, and cut into slices, around 2 cm in width. Place on a plate in the fridge
- Pre heat the oven to 200ºc / 390ºf.
- Once the oven is at temperature, place the pinwheels on parchment on a baking sheet and bake for 15-20minutes until the pastry is golden brown
- Let cool slightly before serving. Best enjoyed warm