Puff Pastry Pinwheels With Candied Fruit Recipes

PUFF PASTRY PINWHEELS WITH CANDIED FRUIT

Steps:

• Mix first 5 ingredients in small bowl. Sprinkle work surface generously with additional sugar; place 1 puff pastry sheet on sugared surface. Cut sheet in half, forming two 9 1/2x4 1/2-inch rectangles. Brush each rectangle generously with some of melted butter, leaving 1-inch plain border along 1 long side of each. Sprinkle buttered part of each rectangle with 1 1/2 tablespoons spiced sugar. Scatter 1/2 cup candied fruit over spiced sugar on each. Brush border of each with egg. Starting at long side opposite glazed border, tightly roll up each rectangle, pressing firmly to seal long edges. Wrap each log separately in plastic. Repeat with remaining pastry sheet, butter, spiced sugar, candied fruit, and egg to create 2 more logs. Chill logs until firm, at least 3 hours and up to 1 day.
• Position 1 rack in center and second rack in top third of oven and preheat to 400°F. Line 2 baking sheets with parchment paper. Using serrated knife, cut 2 logs into 1/2-inch-thick rounds (keep remaining 2 logs chilled). Arrange rounds on prepared sheets, spacing 1 inch apart. Bake 12 minutes, then reverse position of sheets and bake until cookies are golden brown, about 12 minutes longer. Cool cookies on sheets on racks 5 minutes. Using spatula, transfer cookies to racks, bottom side up. Cool completely. Repeat slicing and baking with remaining 2 logs. (Can be made 8 hours ahead. Store airtight between sheets of waxed paper.)

SPICED PUFF PASTRY PINWHEELS WITH CANDIED FRUIT

Steps:

• Remove the pastry sheets from the package and thaw the pastry at room temperature for 30 minutes.
• In a small bowl, stir together the sugar, cinnamon, allspice, ginger and nutmeg until well combined. Set aside.
• Sprinkle a work surface generously with sugar. Working with 1 pastry sheet at a time, unfold the pastry sheet and place on prepared work surface. Cut it in half, forming two 9-1/2 inch long rectangles. Brush each half generously with butter, leaving a 1/2-inch border uncovered on one long side. Sprinkle each rectangle generously with some of the spiced sugar mixture. Scatter 1/2 cup of the candied fruit on each rectangle. Brush the plain border with the egg glaze. Starting at the long side opposite the edge brushed with egg glaze, roll up each pastry rectangle tightly, jelly-roll style, pressing firmly to seal the long edges and the ends of the logs. Wrap each log separately in plastic wrap. Repeat with the second sheet of puff pastry to make 2 more logs. Chill the 4 logs until firm, about 3 hours or up to 8 hours.
• Position one rack in the center and another rack in the upper third of the oven. Preheat the oven to 400 degree F. Line 2 rimmed baking sheets with parchment paper or nonstick baking liners.
• Remove 2 logs from the refrigerator, unwrap, and cut into 1/2-inch thick rounds. (Keep the other 2 logs refrigerated while these bake.) Arrange the rounds on the prepared baking sheets, spacing them 1 inch apart. Bake for 12 minutes and then switch the pan between the racks and rotate them 180 degrees. Continue baking until the cookies are golden brown about 12 minutes longer.
• Let the cookies cool on the pans on wire racks for 5 minutes. Using a spatula, transfer the cookies to the racks, turning them bottom side up. The beautifully bronzed sugared bottom of these cookies becomes the top!
• Let cool completely and then carefully break off any excess sugar that has hardened around the edges. While the first batch cools, cut and bake the remaining 2 logs the same way.
• The cookies can be made up to 2 days ahead. Layer them between sheets of waxed paper in an airtight container and store at room temperature.

EASY FRUIT PINWHEELS

Steps:

• Preheat oven to 400°F. Roll out pastry sheet on work surface to remove creases. Brush pastry with water. Starting at 1 edge, roll up pastry tightly jelly roll style. Cut pastry into generous 1/4-inch-thick rounds. Place sugar on plate and press 1 round into sugar. Set round on baking sheet, sugar side up, tucking end under. Repeat with remaining pastry rounds. Press center of each round with finger to form small hollow. Spoon 1 teaspoon jam into each hollow. Sprinkle pastries with additional sugar.
• Bake pastries until golden brown, about 20 minutes. Cool on racks. (Can be prepared 6 hours ahead.)

CRAB PUFF PASTRY PINWHEELS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets or use parchment paper.
• Stir Monterey Jack cheese, Parmesan cheese, green onion, garlic, seasoned salt, paprika, and red pepper flakes together in a bowl. Fold in drained crabmeat.
• Unfold pastry sheet on a lightly floured surface. Brush with some of the beaten egg white. Top with crab mixture. Roll up like a jelly roll starting at the short side. Cut into 1/2-inch slices. Place slices cut-side down on the prepared baking sheets. Brush with remaining egg white.
• Bake in the preheated oven until golden, 15 to 20 minutes. Serve warm or at room temperature.