JAM AND CREAM CHEESE PASTRY PINWHEELS
Makes 18 pinwheel pastries
1 package frozen puff pastry (2 sheets), thawed
Flour, for dusting
8 ounces cream cheese, softened
1/4 cup powdered sugar
1 teaspoon lemon juice
1/2 teaspoon lemon juice
1/2 teaspoon vanilla
18 teaspoons (about 1/3 cup) jam or jelly, any flavor
1 egg, beaten
Preheat oven to 400 degrees F. Line 3 baking sheets with parchment paper or non-stick mats. Unfold the thawed puff pastry sheets and dust both with flour on each side. Roll each pastry rectangle out into a square about 9-10 inches long on each side.Cut both pastry squares into 9 small squares each, for a total of 18 squares. Place the pastry squares on the prepared baking sheets, 6-8 squares per sheet. Using a knife or roller cutter, make a cut on every corner of each square, leaving about 1 inch of the middle intact. Do not cut all the way through!
In a mixing bowl, beat the cream cheese and powdered sugar together until smooth. Add the lemon juice and vanilla and blend in well. Scoop 1 tablespoon of the cream cheese mixture into the center of each pastry square. Make a little well in the center of each cream cheese scoop(a spoon works well for this).
Scoop 1 teaspoon of jam into the center of each cream cheese scoop. Bring the same sides of the 4 corners of each puff pastry together and pinch to seal, making a pinwheel shape.
Using a pastry brush, brush a little of the beaten egg on the exposed surfaces of the puff pastry on each pinwheel. Bake in the preheated oven for 10-12 minutes, or until golden brown and puffed. Let cool for a few minutes on the baking sheet before removing carefully with a spatula. Serve warm or at room temperature. Store in an airtight container in the refrigerator. Will keep for about 3 days.