This is the kind of dessert my family gets excited over, anything with fresh fruit makes my kids look like they have never eaten before, they sit at the table and start counting the pieces and working out how much they can have. It makes me laugh as they never known hunger and there is always plenty.
This recipe I am posting 3 ways, one is the raspberry pinwheel, two is a strawberry version and three is a blueberry version (links to the strawberry and blueberry version is at the bottom of this page). Of the three, the raspberry pinwheel is the one with the least fruit to pastry ratio. Now this is not a bad thing as I love pastry, but if you want to have more fruit, just change it from a pinwheel to a rectangle shape (or any shape for that matter) that way you can add more fruit to each pastry. But I do like the pinwheel, I find I love the look, and with the price of raspberries, less is better.
Now back to the pinwheel, the combination of the raspberries with the lemon flavoured cream cheese and pastry is just beautiful, each and every bite, just divine (good luck at trying to only eat one).
For a quick dessert I like to serve it with a dollop of vanilla ice cream, but if I was having a party I would just place them on a platter on there own, trust me they would go quickly.
So if you are looking for a lovely dessert that is quick to make, tastes amazing, you do need to try these Raspberry Pinwheels.
250g cream cheese, softened
1/3 cup caster sugar
1 teaspoon lemon zest
2 teaspoons lemon juice
2 teaspoons vanilla extract
2 sheets puff pastry, thawed
1/2 cup raspberry jam, optional
32 fresh raspberries
Icing sugar, for dusting
Preheat oven to 200C/180C fan forced. Line two baking trays with baking paper.
In a large bowl, beat together the cream cheese and sugar until smooth. Add the lemon zest, lemon juice and vanilla extract and beat until combined. Set aside.
Get your sheets of puff pastry, they need to be a about a 25cm square shape, roll out if needed. Cut each sheet of pastry into 4 smaller squares then place on your baking tray, leaving a gap between each piece. You now should have 8 squares.
Using a sharp knife, and using the picture below left as a guide, cut 4 slits into each square from the corner towards the centre, but don't go right to the centre.
Place about 1 1/2 tablespoons of the cream cheese mixture into the centre of each square (like the apples below), spread it out into a circle shape, and keep the cream cheese within the slits you made. Place a dollop of raspberry jam, if using, on top of the cream cheese, spread it out a little. Top with 4 raspberries.
Now using the photo below right as a guide. You need to join together corners numbered 1,2,3 and 4. Once pressed together, I press them down into the centre of the raspberries (you may need to reposition some raspberries, a little).
Bake for 15-18 minutes, or until golden brown and puffed around the edges. Dust with icing sugar, to serve. Add a dollop of vanilla ice cream, if desired
Pin it: www.pinterest.com/pin/399413060679562918/
You may also like my blueberry and strawberry tarts
Pin it: www.pinterest.com/pin/399413060679562971/