Pinwheel cookies


  • 1 pack 375g (13 oz) ready rolled puff pastry
  • 90g (3 oz) jam – raspberry, strawberry or apricot
  • 1 medium egg yolk – whisked
  • 25g (1 oz) granulated sugar 


  1. Unroll the pastry and cut into 6 x 10 cm squares.
  2. Using a sharp knife, make a 4cm diagonal cut in all four corners of each square, cutting towards the centre.
  3. To form the pinwheels, fold every other point of puff pastry toward the centre – pressing down gently until they stick.
  4. Brush the pinwheels with egg wash and sprinkle over the granulated sugar.
  5. Put a teaspoon of your chosen jam in the centre of each, place on a baking sheet.
  6. Bake for 10-12 minutes until golden and risen. 



Preparation time: 10 mins

Makes: 6

Nutrition: n/a



Use a tiny bit of egg yolk to help the pastry sick if you find difficulty when folding

  • Recipe courtesy of Aldi
  • For more great recipes see Yours Magazine out every fortnight, on a Tuesday.