Blueberry Pinwheels Recipes

BLUEBERRY DANISH PINWHEELS

Steps:

• Preheat oven to 400° Fahrenheit (200° Celsius).
• In a bowl, mix ricotta with jam and set aside.
• Using a knife or pizza cutter, cut puff pastry sheet into same size squares (about 3-inch/8-centimeter wide).
• Take one square and make diagonal cuts in all 4 corners (check my photos or video if needed), about 1-inch (2.5-centimeters) long toward the center. Repeat with all squares.
• Spoon about a heaped teaspoon of ricotta mixture in the center of each puff pastry square. Take one corner of the square and fold it towards the center. Repeat with every other corner/tip to form a pinwheel shape. Secure the center with a blueberry by pressing it down.
• Repeat with the rest of them. When ready, transfer them onto a baking tray lined with baking parchment. Reduce the oven temperature to 370° Fahrenheit (190° Celsius) and bake them for about 12 minutes or until they are puffed and browned.
• Let them cool down before dusting them with powdered sugar.
• Enjoy!

BLUEBERRY PIE PINWHEELS

Steps:

• Preheat the oven to 375°F.
• Flour your counter surface, get out the refrigerated puff pastry dough, and roll out the dough just to make sure it is even.
• Brush melted butter all over the dough. Spoon blueberry jam over the dough and spread out evenly.
• Top with fresh blueberries. Sprinkle the sugar and cinnamon over the blueberries.
• Roll up the puff pastry dough like you would a cinnamon roll. Roll the dough tightly from the long end, pinching edges closed when completely rolled.
• Slice the dough 1-2 inches thick and place the pinwheels on a baking sheet or small casserole dish.
• Add all of the topping ingredients together in a small mixing bowl. Then, mix all ingredients together using a fork or a pastry blender. Add the crumble topping over the top of each slice.
• Bake for 25-30 minutes.
• Allow 5 minutes to cool before serving.

WILD BLUEBERRY PINWHEELS

Steps:

• In a saucepan, heat milk and butter to 110 F 43 C
• In a large mixing bowl, dissolve yeast in warm milk mixture.
• Add the sugar, salt, egg and 2 cups flour; beat until smooth. Stir in enough remaining flour to form soft dough.
• Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top.
• Cover and let rise in a warm place until doubled, about 1-1/4 hours.
• Punch dough down. Turn onto a floured surface; divide in half. Roll each into a 14-in. x 8-in. rectangle; brush with melted butter.
• Combine sugar, cinnamon and lemon peel; sprinkle over dough to within 1/2 in of edges. Top with blueberries; press into dough. Roll up, jelly-roll style, starting with a long side; pinch seam to seal.
• Cut each into 12 slices. Place, cut side down, in two greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until doubled, about 1-1/4 hours.
• Bake at 375 F 190 C for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
• For glaze, combine sugar, vanilla and enough water to achieve a desired consistency. Drizzle over warm rolls. Cool in pans on wire racks.

BLUEBERRY PINWHEELS

Steps:

• In a saucepan, heat milk and butter to 110 degrees F-115 degrees F. In a large mixing bowl, dissolve yeast in warm milk mixture. Add the sugar, salt, egg and 2 cups flour; beat until smooth. Stir in enough remaining flour to form soft dough.
• Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down. Turn onto a floured surface; divide in half. Roll each into a 14-in. x 8-in. rectangle; brush with melted butter. Combine sugar, cinnamon and lemon peel; sprinkle over dough to within 1/2 in of edges. Top with blueberries; press into dough. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place, cut side down, in two greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until doubled, about 1-1/4 hours. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
• For glaze, combine sugar, vanilla and enough water to achieve a desired consistency. Drizzle over warm rolls. Cool in pans on wire racks.

BLUEBERRY PINWHEELS

Steps:

• In a saucepan, heat milk and butter to 110 degrees F-115 degrees F. In a large mixing bowl, dissolve yeast in warm milk mixture. Add the sugar, salt, egg and 2 cups flour; beat until smooth. Stir in enough remaining flour to form soft dough.
• Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down. Turn onto a floured surface; divide in half. Roll each into a 14-in. x 8-in. rectangle; brush with melted butter. Combine sugar, cinnamon and lemon peel; sprinkle over dough to within 1/2 in of edges. Top with blueberries; press into dough. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place, cut side down, in two greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until doubled, about 1-1/4 hours. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
• For glaze, combine sugar, vanilla and enough water to achieve a desired consistency. Drizzle over warm rolls. Cool in pans on wire racks.

BLACKBERRY PINWHEELS

Steps:

• In a saucepan over medium heat, melt 5 1/2 TBS butter, then add 1 cup sugar and water, stirring until sugar dissolves.
• Set aside.
• For dough; combine flour, salt and baking powder.
• Cut in butter until mixture resembles fine crumbs.
• Add milk and stir with a fork until dough leaves sides of bowl.
• Turn out onto a floured board and knead 3 to 4 times.
• Roll out to a 11 by 9 inch rectangle, 1/4 inch thick.
• Spread berries over dough, sprinkle with cinnamon and roll up jelly roll style.
• Cut into 1 1/4 inch thick slices.
• Melt remaining butter and pour into a 10 inch round or oval baking dish.
• Place dough slices in dish and drizzle syrup carefully over them.
• Bake in a 350*F oven for 1 hour.
• Fifteen minutes before removing from oven, sprinkle 2 TBS sugar over top.
• Serve warm or at room temperature.

BLUEBERRY CREAM CHEESE PINWHEEL RECIPE - (4.4/5)

Steps:

• Cut the crust off of all 4 pieces of bread Use a rolling pin and lightly roll out all four pieces of bread individually Spread cream cheese on all four pieces of bread Add the blueberries to one side of each piece of bread Roll the bread up starting with the side with blueberries Cut the bread with a very sharp knife Send in a bag or better yet a plastic box.