Time
35 minutes to assemble 18-20 minutes to cook Total time: 55 minutes
Almond Paste and raspberry jam spread on puff pastry make for a quick and elegant dessert. It's a perfect pastry for a holiday brunch or special tea party. This recipe can be easily halved for smaller gatherings.
INGREDIENTS
1-17.3 oz box puff pastry sheets* 1 egg 1-7 oz box Odense Almond Paste, divided 1 cup good quality raspberry jam, divided Sugar for sprinkling *(2 sheets pastry per box: 1 sheet for 12 pinwheels, 2 sheets for 24)
Note: If halving recipe: double wrap 1/2 Almond Paste roll and refrigerate up to 3 months. Remove one pastry sheet to thaw and keep other sheet frozen in box, well wrapped.
TOOLS & EQUIPMENT
Rolling pin, 2 baking sheets Parchment paper, cake rack ruler
DIRECTIONS
Thaw pastry according to box instructions. Preheat oven to 400°F. Line baking sheets with parchment.
Beat egg with 1 tablespoon water and set aside. Cut Almond Paste in half. Grate halves separately on large hole side of grater. Set aside.
On a lightly floured surface unfold one pastry sheet. Roll out to 10" X 12". Spread 1/2 cup of jam to edges, leaving 1" of 12" side with no jam. Sprinkle 1/2 of Almond Paste onto jam.
Starting on 12" side with jam (to edge), roll up like a jelly roll. Place seam side down and make 12-1" slices, wiping knife between cuts. Cover bottom of pinwheel by tucking one inch of dough underneath pastry. Place bottom on parchment. Repeat.
Press down to slightly flatten. Brush with egg mixture and sprinkle with sugar. Bake for 18-20 minutes or until puffed and lightly browned. Cool on wire rack. Serve slightly warm.
