1. Combine chopped nuts and sugar, set aside.
  2. Roll out pastry, approximately 14-10” rectangle on parchment paper.
  3. 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.
  4. 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.
  5. Bake in 375°F oven until golden brown, approximately 15 minutes.
  6. 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.