Everyone I know right now is having a baby. Seriously. There must have been something in the water about 9 months ago, and I was caught drinking Diet Coke instead. There are babies everywhere!
One of those friends is in my adult Sunday School class at church, and she is having her first baby - a girl. Her nursery theme is kites, butterflies, and other "things that fly." How cute is that? So the baby shower was themed around pinwheels.
Several of us helped with the food, and I couldn't pass on bringing something pinwheel-themed. So I summoned my new trusty friend, Pinterest, for inspiration. And Pinterest didn't let me down!
I combined recipes from two different websites to create these pinwheel pastries: The ingredients and recipe from Hawaii News Now and the directions on how to put the pinwheels together from Rock Recipes. And then I put my own spin on both recipes by using cherry pie filling for half of the batch instead of jam or lemon curd. I definitely liked the pie filling version the best!
The recipe said to put the pastries in the refrigerator now for about 15 minutes. The first batch I did about 10 minutes, and the second batch I forgot completely. I really didn't notice a difference between the two. I imagine you shouldn't leave these sitting on the counter for a long time before baking, but I don't know that it's necessary to refrigerate if you're going straight from prep to the oven.
Easy Pinwheel Danish
2 sheets (1 box) frozen puff pastry, defrosted
8 ounces cream cheese, at room temperature
6 tablespoons sugar
2 egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon vanilla extract
1/4 teaspoon salt
Topping: 1 1/4 cups jam or pie filling, any fruit flavor
Egg Wash: 1 egg white beaten with 1 tablespoon water
Glaze: 1/2 cup confectioner's sugar mixed with 2 tablespoons milk
Line baking sheets with parchment paper.
Combine the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment; cream them together on low speed until smooth. Add the egg yolks, ricotta, vanilla and salt; mix on low just until combined. Do not beat. Chill filling.
On a lightly floured surface, roll a sheet of puff pastry into a 12" square. Cut into nine 4" squares. To make a pinwheel, make four 2" cuts from the corner toward the center of each pastry square. Fold every other point in toward the center, pressing firmly.
Place a spoonful of the chilled cheese filling in the center of each square. Top with a spoonful of jam or pie filling. Brush the top of the pastries with egg wash. Refrigerate for 15 minutes.
Preheat the oven to 400°. Bake the chilled pastries for 20 minutes or until deeply golden brown. Transfer to cooling racks. Cool 20 minutes before drizzling with glaze.