These golden puff pastry pinwheels, filled with silky cream cheese and a vivid ribbon of blackcurrant jam, bring together crisp, buttery layers and a bright, fruity centre. They are the kind of tea-time bake that looks as though it came straight from a pastry case, yet takes only 15 minutes from start to finish.
Ingredients
- Puff pastry, thawed — 400g (14 oz)
- Blackcurrant jam — 150g (1/2 cup)
- Cream cheese — 120g (4 1/4 oz)
- Egg — 1
- Flour for dusting — 1 tbsp
- Powdered sugar, optional — 1 tbsp
Step-by-Step Recipe
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Lightly dust the pastry with flour and roll it into a rectangle about 3 mm thick.
- Spread the cream cheese evenly over the pastry, then add a thin layer of blackcurrant jam, leaving a 1–2 cm strip along one long edge uncovered.
- Roll the pastry up tightly toward the clean edge and pinch the seam to seal.
- Cut the log into 1.5–2 cm thick rounds and place them cut-side up on the baking sheet, leaving space between each one.
- Beat the egg and brush it over the tops of the pinwheels.
- Bake for 12–15 minutes, until puffed and deeply golden. If you like, dust with powdered sugar after letting them cool for 2–3 minutes.
Nutritional Value
| Calories | 270 kcal |
| Protein | 4 g |
| Fat | 16 g |
| Carbohydrates | 28 g |
| Saturated Fat | 8 g |
| Fiber | 1 g |
| Sugar | 13 g |
| Sodium | 180 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- To keep the filling from leaking, spread the jam in a thin layer and leave a clean edge to seal the seam properly.
- If you do not have cream cheese, use soft farmer-style cheese or a finely grated semi-hard cheese for a sweet-salty contrast.
- Try other fillings: apricot jam with a pinch of cinnamon, raspberries with lemon zest, or apple purée with vanilla.
- For a caramelised finish, sprinkle the tops lightly with brown sugar before baking.
- Store cooled pinwheels in an airtight container for up to 2 days; reheat for 3–4 minutes at 160°C (320°F) before serving.
Frequently Asked Questions
Can I use yeast puff pastry?
Yes, yeast puff pastry works well too, but the pinwheels will be a little taller and softer. Baking time may need an extra 2–3 minutes.
What can I use instead of blackcurrant jam?
Any thick jam or fruit preserve will work: cherry, apricot, or raspberry are all good choices. The key is to avoid anything too runny.
How do I stop the pastry from going soggy?
Use a thick jam, do not overfill, and spread the cream cheese first — it helps create a protective layer between the pastry and the fruit.