Pinwheels

These pinwheel pastries start with a soft, enriched yeast dough that chills overnight, then gets rolled, cut into squares, and folded into windmill shapes with a spoonful of raspberry or cherry preserves tucked in the center. They’re the kind of bakery-window pastry that looks far harder to make than it actually is.

The overnight refrigerator rise is what makes this dough manageable. Freshly mixed, it’s soft and sticky. After 6 to 12 hours in the fridge (punched down several times during chilling), it firms up enough to roll and cut cleanly. Bring it back to room temperature before shaping.

The pinwheel shape is built from a simple square. Cut diagonally from each corner almost to the center, creating eight points. Every other point gets brushed with egg wash and brought to the center, where they’re twisted and pinched together. The result is a four-pointed windmill with open sections that reveal the preserves.

A quick 15 to 20 minute proof at room temperature is all these need before baking. They should look slightly puffy, not doubled.

Chef Tips

• Don’t overfill with preserves. A rounded teaspoon is enough. Too much boils over and glues the pastry to the pan.
• Use thick preserves, not thin jelly. Runny filling leaks out during baking.
• A small ball of dough or a candied cherry pressed into the center holds the points in place and adds a decorative touch.
• Dust with powdered sugar while still slightly warm for the best adhesion.

Variations

• Cream cheese pinwheels: Place a small square of cream cheese under the preserves for a Danish-style filling.
• Almond paste center: Replace preserves with a small piece of almond paste for a nutty, marzipan-filled pastry.
• Chocolate filled: Use a teaspoon of Nutella instead of preserves for a chocolate breakfast pastry.