DANISH PASTRY PINWHEELS WITH PUFF PASTRY
1 roll thawed puff pastry (Penny Wise Puff Pastry)
jam preserve or prepared bakers custard
roasted almonds
1 egg, whisked for glazing
Glaze:
½ cup icing sugar
2 tablespoons milk
Preheat oven to 180°C. Line a baking tray with parchment paper.
Roll out your pastry not to thin into a large rectangle. Cut into squares.
Cut a slit in each corner of the square and take corners of your triangles and press down into the middle of the square until all 4 corners meet at the center of the square.
Slightly press down and form an indent. Glaze your pastry with egg wash.
Place your jam or custard, 1 dessertspoon into the center of the pastry.
Bake for 10 to 12 mins.
Glaze:
Mix the icing sugar and milk together to form a runny icing glaze.
Drizzle with icing glaze and sprinkle toasted almonds on top.
Makes 14 Danish pastries.
Recipe and photo: Gail Haselsteiner
