Made with Heeman’s Strawberry or Raspberry jam
Combine chopped nuts and sugar, set aside.
Roll out pastry, approximately 14-10” rectangle on parchment paper.
Lightly spread the Heeman jam, leaving ¾”-1 inch (1/5-2.25cm) uncovered area on edge you last roll up as there will be excess topping pushed to the outside. Top jam with nut/sugar mixture reserving a couple tablespoons for sprinkling on top of cut pinwheel.
Roll lengthwise and cut into ½” -1.25cm pieces using a sharp knife. Place each pinwheel piece onto an ungreased baking sheet lined with parchment paper. Sprinkle reserved sugar/nut mixture on top of each pinwheel.
Bake in 375°F oven until golden brown, approximately 15 minutes.
Serve warm or cold.
Puff pastry should be thawed but not warm, as it will not roll up uniformly or tightly.
Either freezer or cooked jams can be used. For cooked jam I reduce the brown sugar in the nut mixture to ¼ cup/50 mL as cooked jam is so much sweeter.
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