Apricot Pinwheels

I’ve had this ‘thing’ for apricots lately.  
Sweet with a little zip.  
So, I bought a jar of apricot preserves and thought of making something sweet.  
After some searching, I found this very easy, yet delicious recipe from Pepperidge Farm.  
It only calls for four ingredients and ends up tasting/looking like a gourmet treat.
Things have been so hectic around here that ‘easy’ and ‘sweet’ are just what I need!  Flaky and buttery are also good for stress.

Apricot Pinwheels
1 tsp cinnamon
1/3 cup sugar
1 pkg puff pastry sheets, thawed
1 cup apricot preserves

Preheat oven to 350.  Stir the cinnamon and sugar in a small bowl.

Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 16×8″ rectangle.  Cut into 8 (4-inch) squares.  Repeat with the remaining pastry sheet.


Spoon 1 tablespoon apricot preserves in the center of each pastry square.  Using a sharp knife, cut diagonal lines from the corners of the pastry to within 3/4″ of the preserves.  

Fold every other corner up over the preserves to the center, overlapping the points and pinching to seal.  Place the pastries onto a baking sheet.  Sprinkle with the cinnamon mixture.

Bake for 20 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.

* I have a convection oven so I baked the pinwheels at 350 for 15 minutes.

**  It’s definitely advised to line the baking sheet with parchment paper.  Baked-on preserves are no fun to scrape off of a baking sheet.  

***  I’m sure this would also be delicious with raspberry or apple preserves too.  

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