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Raspberry Pinwheels

Rosy raspberry jam anchors the center of these buttery pastry pinwheels. Martha made this recipe on Martha Bakes episode 502.

  • Yield: Makes 9

Source: Martha Bakes, Episode 413


  • All-purpose flour, for dusting
  • 1/2 recipe Danish Dough
  • Raspberry jam, for filling
  • 1 large egg, lightly beaten
  • Sugar, for sprinkling


  1. Line two large baking sheets with parchment paper; set aside. On a lightly floured work surface, roll out the dough to just over a 13-inch square, a little over 1/4 inch thick. Using a ruler and a pizza wheel or pastry cutter, trim the edges of the dough to form a 12-inch rectangle. Then cut the dough into nine 4-inch squares.

  2. Cut squares three-quarters of the way from each corner towards the center. Fold every other point towards the center and press to seal. Fill the center of each pinwheel with 1 teaspoon raspberry jam. Place the pinwheels on the prepared baking sheets. Cover with plastic wrap, and let rest in a warm place until dough is doubled in bulk, about 45 minutes.

  3. Preheat the oven to 375 degrees. Brush dough with the beaten egg; sprinkle with sugar. Bake, rotating sheets halfway through, until pastries are evenly browned, 20 to 25 minutes. Transfer to a wire rack to cool. Serve at room temperature. Pinwheels are best eaten the same day they are made.

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