Holiday Baking Series - Puff PAstry Pinwheel Cookies with Jam

Puff Pastry Pinwheel Cookies with Jam

I package of frozen puff pastry (2 sheets), thawed

1 egg, beaten to blend (glaze)
1/2 cup (about) sugar
1/2 cup (about) assorted jams (such as peach, apricot, raspberry, kiwi, blueberry)

Powdered sugar

Preheat oven to 400 degrees F. Lightly butter 2 heavy large baking sheets. Roll out 1 puff pastry sheet on lightly floured surface to 16X13-inch rectangle. Trim edges neatly, forming 12X15-inch rectangle. Cut rectangle into twenty 3-inch squares. Using a small sharp knife, make 1-inch long diagonal cut in all 4 corners of 1 square, cutting toward the center (do not cut through center). To form pinwheels, fold every other point of the pastry toward center of square, pressing to adhere. Repeat with remaining puff pastry squares. (I brought all points up and made flowers.)

Brush pinwheels lightly with egg glaze. Sprinkle each with 1/2 teaspoon sugar. Place scant 1/2 teaspoon jam in center of each. Using metal spatula, transfer cookies to prepared baking sheet. Bake until pinwheels are golden and puffed, about 13 minutes. Using metal spatula transfer cookies to rack and cool. Repeat with remaining puff pastry sheet, glaze, sugar and jam.

Sprinkle cookies with powdered sugar, if desired. I did. (Can be prepared ahead. Place between waxed paper sheets in airtight container and freeze up to 2 weeks; thaw before using. You can also store them at room temperature in an airtight container up to 3 days.)

Yield: 40 pinwheel (or flower) cookies