Instructions:
- 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.