Puff Pastry Blackberry Pinwheels
A pinwheel shaped pastry filled with blackberry compote topped with a fresh blackberry.
Equipment
- Lined sheet pan
- Rolling Pin
- Saucepan
- Spoon
- Pastry brush
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1pinwheelCalories: 168kcalCarbohydrates: 18gProtein: 2gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 11mgSodium: 97mgPotassium: 48mgFiber: 1gSugar: 5gVitamin A: 48IUVitamin C: 4mgCalcium: 13mgIron: 1mg
Nutrition Disclaimer*
Tried this recipe?Let us know how it was!