Have you tried making pinwheel cookies yet? No better way to start than this one. Puff Pastry Pinwheel Cookies are deliciously crunchy in every bite — and the best part? No need to make your own pastry! Enjoy them for your next snack or dessert!
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First, these are not the same as ‘Arlettes’, those addictive THIN wafers from Southern France. 🙂
However, that’s where I got the idea from. I wanted them thicker, more like a cookie, not a wafer.
Almost as thick as ‘Palmiers’, but with some spice in there, not just sugar.
HOW TO MAKE PINWHEEL COOKIES
HOW DO YOU ROLL PINWHEEL COOKIES?
Tight, but not as tight as when you make Swedish Cinnamon Buns (Kanelbullar).
When you roll them too tight, you will see less circles in the finished product.
Do not worry that the puff pastry cookies will not hold when you slice them, that’s where the freezing part comes in.
HOW DO YOU CUT PINWHEEL COOKIES?
You have to use a serrated knife for this recipe.
Even if you are using a really sharp regular knife, I find that it’s easier to saw through the roll of pastry, than just a direct slice.
It also helps in maintaining the shape of the cookie pastry while cutting.
CAN I USE OTHER SPICES FOR THESE PUFF PASTRY COOKIES?
I’ve only tried one other spice. I bet you can guess which one it is. Yep, its cardamom and I love how it turned out as well! 🙂
If you think cardamom is too strong for you, then just add a tiny bit of it with your cinnamon powder. Just to see if you would like it.
All-spice might work too, especially if you’re making these for the holidays.
TIPS ON PREPARING THIS PINWHEEL COOKIES RECIPE
- Do not skip the freezing part. This makes it easier to handle the puff pastry after rolling.
- If you forget to keep it longer than 30 minutes in the freezer, not a problem. Just wait for it to thaw a bit before cutting.
- When rolling the cookie pastry, do NOT roll in all directions. Roll it forward and backward, resulting in a thinner, almost oval shape pastry.
- No need to press the tray on top of the cookies before placing it in the oven. The purpose of the tray is to stop the cookies from puffing while baking, not to flatten the pastry.
HOW DO YOU STORE THESE PINWHEEL COOKIES?
Keep them dry and store them in a tight container. Mine normally lasts for 4 to 5 days when I store them this way.
Admittedly, I have not tried freezing them once they’re cooked.
WHAT DO YOU SERVE WITH THEM?
Other than coffee or tea, these cookies are also great with ice cream.
Treat it like an additional cone, for getting that extra CRUNCH. 🙂
IF YOU’RE LOOKING FOR MORE COOKIE IDEAS, THEN CHECK OUT MY COOKIE COLLECTION!
OR IF YOU WANT MORE RECIPES THAT USE PUFF PASTRY, YOU MIGHT LIKE THESE POSTS –
Puff Pastry Pinwheel Cookies
- 1 sheet puff pastry
- 3 tbsp powdered sugar, more for serving (optional)
- 1/4 tsp cinnamon powder, more for serving (optional)
- Sprinkle cinnamon powder. Use a brush to distribute the cinnamon powder evenly.
- Roll puff pastry (starting on the long side). Wrap with a plastic and freeze for 30 minutes.
- Preheat oven to 180°C (350°F).
- Take the wrapped roll of pastry from the freezer.
- Use a serrated knife to cut the rolled puff pastry into portions (about 1/2 inch each cookie/portion).
- Use a rolling pin to roll each portion into thinner forms. Use only forward and backward rolling, the cookie pastry would not be a perfect circle at this point. Dust with more powdered sugar.
- Place each rolled cookie pastry on top of a baking tray, lined with a baking sheet. Make sure there are some space in between.
- Cover the cookies with another baking sheet. Place another baking tray on top of the baking sheet to prevent the pastry from puffing too much when cooked.
- Place baking tray in the oven for 23 to 25 minutes, or until the cookies are brown or golden in color.
- Set aside to cool. Sprinkle with more powdered sugar or cinnamon, if desired.
- Make sure you freeze the puff pastry after rolling.
- Use a serrated knife when cutting the rolled pastry. This makes it easier while maintaining the shape of each cut portion
- Do not forget to place another baking sheet on top of the cookies, and another tray before placing the cookies in the oven. The baking sheet ensures that the cookies do not stick to the tray and the tray stops the cookies from puffing as normal.
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