How to Form Pinwheels
Raspberry jam-filled pinwheels make an elegant breakfast or teatime treat. Their whimsical shape is easy to create.
**1 **Roll dough into a 10″ x 18″ rectangle, 1/2″ thick. Fold crosswise in thirds like a letter. Repeat, rolling and folding twice more; chill 1 hour.
**2 **Roll dough into a 20″ square about 1/4″ thick. Cut dough into sixteen 5″ squares.
**3 **Place 1 tbsp. of jam in each center. Make a 2″ long diagonal cut from each corner toward jam at center.
**4 **Fold same side of each cut corner up and over jam, leaving opposite sides flat. Brush dough with egg wash, sprinkle with turbinado sugar, and bake.
Keep Reading
Continue to Next Story