This week we used the puff pastry we rolled out last week to create some scrumptious puff pastry pinwheels!
We ran into a little trouble when we realized we should have let our pastry thaw in the fridge over night – as after a few hours in the fridge it was still pretty hard. This is tricky because in order for puff pastry to puff, the butter in the dough must be very cold and the oven very hot. So you can’t do too much to speed up the thawing of the dough, or you risk melting the butter and getting no puff in the oven! By pulling the dough apart a little, taking the softer outer dough off and giving the harder inner dough a chance to thaw we were able to get it soft enough to work with without melting it. We then folded and rolled it a few more times to ensure maximum layering, and then cut it into squares, and then into beautiful pinwheels.
In the centre we put a hefty scoop of sweet cream cheese filling, and a few wild blueberries. Then we stuck them into the piping hot oven and watched with satisfaction as they puffed up! The consensus after eating was that this was a five star recipe worthy of reproduction – so here are our recipes!
Puff pastry: https://bakingamoment.com/easy-homemade-puff-pastry-recipe/
Video showing some design options (including the pinwheel): https://www.youtube.com/watch?v=3_Pp9fwLkBY (includes the sweet cream cheese filling recipe)
JICS Whiskers 