1. Prepare the creamy lemon filling. In a medium mixing bowl, combine the softened cream cheese, sugar, fresh lemon juice, lemon zest, and vanilla extract. Using an electric mixer (handheld or stand mixer with a paddle attachment), beat the ingredients together until the mixture is completely smooth and creamy. Ensure there are no lumps, as this will create the best texture for your filling. Set this luscious mixture aside.
2. Roll out the puff pastry and cut into squares. On a clean, lightly floured surface, carefully unroll each sheet of thawed puff pastry. Using a rolling pin, gently roll out each sheet until it forms an approximate 10-inch square. Precision isn’t paramount, but aim for a relatively even thickness. Next, using a sharp knife or a pizza cutter, carefully cut each 10-inch square into four smaller, equal squares, resulting in a total of eight puff pastry squares. Transfer these squares to two baking sheets that have been lined with parchment paper or silicone baking mats (Silpats). This prevents sticking and ensures even baking.

3. Fill each pastry square generously. Now for the delicious layers! Take a dollop of the prepared cream cheese mixture (about 1 ½ tablespoons per square) and place it directly in the center of each puff pastry square. Gently spread the cream cheese slightly into a small, even circle, leaving a small border around the edges. Next, spoon a dollop of raspberry jam (about 1 tablespoon) directly on top of the cream cheese layer. Finally, artfully arrange a few fresh raspberries (typically 3 to 4) on top of the jam. These layers will create a beautiful and flavorful interior for your pinwheels.

4. Shape the pinwheels with precision. This is where the magic happens! Using a very sharp knife (or a pizza cutter for ease), make four diagonal cuts from the center of each square outwards towards each corner. Crucially, ensure you do not cut all the way through to the very center where the cream cheese is; stop just shy of the filling, leaving the center intact. This creates four flaps around your filling. Now, take one corner of each cut section and fold it gently towards the center, pressing it lightly onto the raspberries. Continue this process with each of the four corners, overlapping them slightly in the middle to create the signature pinwheel shape. It looks intricate but is surprisingly simple once you get the hang of it.

5. Apply the egg wash and sanding sugar. In a small bowl, whisk together the large egg with 1 tablespoon of water until well combined. This is your egg wash. Using a pastry brush, gently and evenly brush each pinwheel pastry all over, making sure to cover all the exposed puff pastry. This will help them achieve that beautiful golden sheen. Now is also the perfect time to sprinkle a bit of sanding sugar over the top of each pastry for an extra sparkle and delightful crunch – don’t skip this if you love that bakery-style finish!

6. Bake to golden perfection. Preheat your oven to 400ºF (200ºC). Carefully place the baking sheets into the preheated oven. Bake the pastries for 15 to 18 minutes, or until they are beautifully golden brown, puffed up around the edges, and the filling is set. Keep a close eye on them, as puff pastry bakes relatively quickly and can go from perfectly golden to over-browned in a flash!

Once baked, remove the pastries from the oven and let them cool slightly on the baking sheets for a few minutes before transferring them to a wire rack. These pastries are truly delightful when served warm, allowing the cream cheese filling to be wonderfully soft, or at room temperature. Either way, they’re a treat!

• Keep the Puff Pastry Cold: This is perhaps the most crucial tip for achieving ultra-flaky pastries. Puff pastry relies on cold butter layers to create steam and separate into crisp sheets. Work quickly when handling the pastry, and if it starts to feel warm or sticky, don’t hesitate to pop it back into the fridge for 5-10 minutes to chill before continuing.
• Prevent Soggy Pastries: Excess moisture from the raspberries can lead to a less-than-perfect pastry bottom. If using fresh raspberries, ensure they are thoroughly dry. If using thawed frozen raspberries, drain them well and pat them dry with a paper towel to remove any lingering moisture.
• Don’t Overfill: While it’s tempting to load up on the filling, overfilling the pastry squares can make them difficult to shape and prone to oozing during baking. Stick to the recommended dollop sizes for optimal results.
• Experiment with Flavors: While raspberry is classic, these pinwheels are incredibly versatile. Try swapping out the raspberry jam for other favorites like strawberry, blueberry, apricot, or even a mixed berry compote for a delightful and unique twist. You can also experiment with different berry combinations on top.
• Achieve a Deep Golden Color: The egg wash isn’t just for shine; it also helps achieve that beautiful golden-brown color. Ensure every exposed surface of the pastry is brushed for an even finish.

Serving Ideas: From Brunch to Dessert

These fruit-filled pastries are incredibly versatile, making them the ultimate multitaskers for any occasion. They shine brightly as a centerpiece for a leisurely weekend brunch spread, offering a touch of elegance without the fuss. Imagine them gracing your table alongside a steaming cup of coffee or tea for a quick, luxurious weekday breakfast. And if unexpected guests drop by, a box of frozen puff pastry in the freezer means you’re always just minutes away from a fabulous, last-minute dessert.

I particularly love serving these pinwheels slightly warm, which enhances their flaky texture and the creaminess of the filling. For brunch, pair them with other crowd-pleasing favorites like my refreshing fruit salad with honey-lime dressing, a savory hash brown crust quiche, and fluffy sheet pan pancakes. When offered as a dessert, they require minimal adornment: a delicate dusting of powdered sugar or a generous dollop of homemade whipped cream is all that’s needed to complete this delightful treat. You could even add a scoop of vanilla bean ice cream for an extra indulgent dessert experience.

Storage and Reheating

To keep any leftover pastries fresh and delicious, store them in an airtight container in the refrigerator for up to 2 days. While they are certainly best enjoyed fresh from the oven, they will still maintain their wonderful flavor and a good amount of their texture for a couple of days after baking. I’ve personally enjoyed them many times 48 hours after making them!

When you’re ready to enjoy them again, reheating is simple and effective. To restore that delightful just-baked warmth and signature flakiness, pop them into a 250°F (120°C) oven for about 5-7 minutes. This gentle heat will crisp up the pastry without overcooking the filling, making them taste almost as good as they did on day one. A crucial tip: avoid microwaving these pastries. The microwave heat tends to make puff pastry soggy and lose its delicate crispness, which would be a shame for such a lovely treat.

Frequently Asked Questions About Pinwheel Pastries

Q: Can I prepare these pastries ahead of time?
A: Yes! You can assemble the pastries (up to the point of brushing with egg wash and sanding sugar) and place them on a parchment-lined baking sheet. Cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove them from the fridge about 15-20 minutes before baking, then proceed with the egg wash, sugar, and baking instructions.

Q: Can I use different types of fruit or jam?
A: Absolutely! These pinwheels are incredibly adaptable. Strawberry, blueberry, apricot, or even mixed berry jam would work wonderfully. You can also experiment with different fresh berries like blueberries or sliced strawberries on top of the jam.

Q: What if my puff pastry gets too warm?
A: If your puff pastry starts to feel sticky or difficult to work with, it’s a sign that the butter is melting. Simply place the pastry sheet back in the refrigerator for 5-10 minutes to chill and firm up before continuing. Working with cold pastry is key to achieving those beautiful flaky layers.

Q: How do I get my cream cheese filling perfectly smooth?
A: The most important step is to ensure your cream cheese is at true room temperature (softened) before you begin. If it’s too cold, it will be lumpy. Using an electric mixer on medium speed will also help achieve a perfectly smooth and creamy consistency.

Q: Can I freeze these pinwheel pastries?
A: While best fresh, you can freeze unbaked assembled pastries. Place them on a baking sheet and freeze until solid, then transfer to an airtight freezer bag for up to 1 month. When ready to bake, place frozen pastries on a prepared baking sheet, brush with egg wash and sanding sugar, and bake for a few extra minutes (e.g., 20-25 minutes) until golden and puffed. You can also freeze baked pastries for a shorter period, then reheat as described in the storage section.

Frozen puff pastry is a true pantry hero, offering endless possibilities for both sweet and savory treats with minimal effort. Its convenience makes it perfect for when you want impressive results without spending hours in the kitchen. Find more inspiration for easy puff pastry-inspired delights with these additional top-rated recipes that are guaranteed to become new favorites:

• Cheesy Puff Pastry Baked Eggs: A fantastic savory option for breakfast or brunch, combining gooey cheese with perfectly baked eggs, all nestled in flaky puff pastry cups.
• Bacon, Egg and Cheese Toast Cups: While not strictly puff pastry, this recipe offers a similar level of easy elegance for breakfast cups.
• Baked Brie Bites with Jam: An irresistible appetizer featuring creamy brie and sweet jam, all wrapped in a golden puff pastry shell – perfect for entertaining.
• Chocolate Puff Pastry Twists: Simple, decadent, and a guaranteed hit with chocolate lovers, these twists are quick to make and disappear even faster.
• Puff Pastry Cheese Straws: A savory, crunchy snack or appetizer that’s wonderfully addictive and incredibly easy to whip up for any gathering.