These little blackberry pinwheels are a fun treat for all ages. Whether you are entertaining a large group of kids or preparing for a brunch these treats are bound to be a hit.
This is one of those recipes that are great for brunch or for entertaining others. Since it makes 18 little pinwheels you have plenty to go around. These simple little treats are quick and easy to make and if you have kids around this is a great recipe to get them involved. The fun shape will guarantee that they will enjoy eating them as well.
In this recipe
Blackberries are the focus of this simple recipe. There are only a few ingredients and almost all of them go into the compote. You will also want to make sure you save the 18 best blackberries to go on top of the pinwheels.
Making the compote
When you are making the compote it is important to make sure that you don’t keep the heat up too high. The high amount of sugar in the mixture can cause it to scorch. If that happens you will need to start over with the compote as all of it will taste burnt. Once the blackberries have broken apart and have cooked down, about 5 minutes, then remove the saucepan from the heat and add the cornstarch. Return it to the heat until it thickens.
Assembling the blackberry pinwheels
The first thing to make sure of is that the compote has had a chance to cool down. If it is warm it will start to melt the butter in the pastry and can keep it from puffing up. Once you have the squares cut out you will want to make sure that you cut about 2/3 in towards the center of the square. Make a straight line cut towards the corner of the square. Once you cut all 4 sides place it on the lined sheet pan. It is easier to fill and fold them on sheet pan.
Fold them up
When you want to make the pinwheel shape you will want to make sure that you take the same side of each corner and fold it towards the center. That will give you the pinwheel shape. Then brush with the egg wash. This helps hold the tips in the center together and also bonds the blackberry to the pastry as well. The other effect is that it will give the nice shiny golden brown edges.
Looking for other blackberry recipes?
Puff Pastry Blackberry Pinwheels
- Lined sheet pan
- Rolling Pin
- Pastry brush
- 1 pound puff pastry
- 9 oz blackberries
- 2 tbsp powdered sugar
- ¼ cup brown sugar
- 2 tbsp lemon juice
- 2 tbsp cornstarch
- 1 egg yolk
- 2 tbsp milk
- ¼ tsp kosher salt
- Preheat the oven to 350°F, 177°C, or gas mark 4.
- Set aside 18 of the best looking blackberries.
- In a saucepan over medium heat add the remaining blackberries, salt, lemon juice, and sugar. Cook until the blackberries start releasing their juice. Once the blackberries have been cooking for about 4-5 minutes add the cornstarch mixture and cook until the compote thickens. Set aside and allow to cool to room temperature.
- While the compote is cooling roll out the puff pastry and cut into 18 equal squares. Make a slice starting about ⅔ from the center towards and through each corner and place on the lined sheet pan.
- Spoon 1 teaspoon of the blackberry compote into the middle of each of the squares and fold the left side of each corner down towards the center.
- Mix the egg yolk with the milk and brush over the tops of the pinwheels. Place a blackberry on the top of each pinwheel.
- Bake for 10-15 minutes or until the crust is a golden brown.
- Dust with the powdered sugar right before serving.