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.