I love throwing together this dessert when I’m short on time or looking for something sweet and light to enjoy with my evening cup of tea. These flaky, buttery and airy puff pastry are lightly coated with powdered sugar, drizzled with ‘atar (a homemade syrup), and garnished with ground pistachios. They’re perfect.
Puff Pastry Pinwheels
Ingredients
Puff Pastry
- 10 5 x 5 puff pastry sheets
'Atar (Syrup)
- 1 cup sugar
- ½ cup water
- 1 ½ tsp lemon juice
Garnish
- ¼ cup pistachios (ground)
- powdered sugar (light sprinkle, optional)
Instructions
'Atar (Syrup)
- Add the sugar and water to a small pot and turn the stove on medium to high heat
- Once the mixture reaches a boil, add lemon juice
- Mix in using a wooden spoon and allow to boil for 1 – 2 minutes
- Lower the stovetop to medium to low heat and let it simmer for about 5 minutes, mixing frequently
- Remove from heat and set aside
Puff Pastry
- Remove the puff pastry from your fridge or freezer and bring let it thaw
- Layer a large baking tray with parchment paper and preheat oven to 350 degrees F
- One sheet at a time, cut each sheet into 4 squares
- One square at a time and using a paring knife, create a slit in each corner of the square
- Lift every other 'flap' and press it into the center of the square
- Place the pinwheel onto your baking tray
- Repeat with the remaining squares and then bake for 10 – 15 minutes or until the bottom begins turning a golden brown
Garnish
- As soon as the pinwheels are removed from the oven, drizzle with 'atar (syrup) and garnish with ground pistachios
Notes
- If your dough doesn’t stick to the center of the pinwheel you create, you can use a mixture of flour and water to help hold it down
- 10 sheets make 40 pinwheels
- If you know you’re making this in advance, make the ‘atar (syrup) beforehand and store it in a tightly sealed jar in the fridge until it’s ready for use—it should stay fresh for about 4 weeks
