{"id":472,"date":"2021-09-03T11:00:26","date_gmt":"2021-09-03T10:00:26","guid":{"rendered":"https:\/\/pastry-world.com\/?p=472"},"modified":"2021-09-03T11:00:27","modified_gmt":"2021-09-03T10:00:27","slug":"strawberry-pinwheels","status":"publish","type":"post","link":"https:\/\/pastry-world.com\/?p=472","title":{"rendered":"Strawberry Pinwheels"},"content":{"rendered":"

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Strawberry Pinwheels <\/h1>
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@afeliaskitchen<\/u><\/strong><\/p>\n

Makes 24 beautiful pinwheels that are very simple to make \u2013 we recommend heading over to our Instagram to watch the videos for this recipe<\/strong><\/p>\n<\/div>\n<\/div><\/section><\/p><\/div>

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Ingredients:<\/strong><\/p>\n

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  • Pastry World Puff Pastry Sheets Rolled<\/li>\n
  • 1 egg, plus milk (for egg wash)<\/li>\n
  • 200g soft cheese \/ cream cheese<\/li>\n
  • 4 tbsp icing sugar, plus extra for dusting<\/li>\n
  • Vanilla essence (optional)<\/li>\n
  • Strawberry jam<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div><\/section><\/div>

    Method<\/strong><\/p>\n

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    1. Cut 1 sheet of puff pastry into 12 squares\n
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      1. using a pizza slicer is the easiest way to do this: first divide the pastry in 3 lengthways<\/li>\n
      2. then divide the pastry into 4 sections width wise<\/li>\n<\/ol>\n<\/li>\n
      3. Then cut a slit into each corner diagonally, being careful not to go all the way to the centre<\/li>\n
      4. Now lift one side of each corner and press down into the centre to create the pinwheel shape<\/li>\n
      5. It\u2019s easy to brush the pinwheel with a wash at this stage before adding the toppings \u2013 use an egg whisked with some milk for your wash<\/li>\n
      6. For the topping, mix soft cheese \/ cream cheese with icing sugar (you can also add a few drops of vanilla essence)<\/li>\n
      7. Place a spoonful of this mix at the centre of each pinwheel. On top of the mix, add a spoonful of strawberry jam<\/li>\n
      8. Bake in a preheated oven until golden<\/li>\n
      9. After cooling, dust with icing sugar<\/li>\n<\/ol>\n<\/div><\/section><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":473,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-472","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorised"],"_links":{"self":[{"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/posts\/472","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=472"}],"version-history":[{"count":1,"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/posts\/472\/revisions"}],"predecessor-version":[{"id":474,"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/posts\/472\/revisions\/474"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/media\/473"}],"wp:attachment":[{"href":"https:\/\/pastry-world.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=472"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=472"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=472"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}