Puff pastry is a classic French pastry that is used in a wide variety of desserts, treats and savoury dishes. And when it’s paired with lemon cream it’s a French marriage made in heaven! The combination together creates a beautiful delicate pastry, that is buttery and flaky with a smooth silky and tangy filling.
These lemon cream puff pastry pinwheels are a perfect match for a lazy morning or afternoon with a hot cup of coffee. Or they make an impressive treat for a breakfast buffet.
- Puff Pastry
- Lemon Cream
- Whipping Cream
- Icing Sugar
- Raspberries (optional)
It’s best when the lemon cream has had time to completely thicken and set. It can be prepared well in advance, from one day – up to one week. Once ready to bake fresh, simply unroll defrosted puff pastry and build your pinwheels with the lemon cream, bake and enjoy!
These lemon cream puff pastry pinwheels can be a lot of fun to jazz up! You can add your favourite fruits, jams, or nuts. Be careful not to overdo it with fillings as the pastries are meant to be delicate and can’t hold a lot of weight. If there is too much weight the puff pastry will not bake properly to create those flaky layers.
- Fresh fruit; raspberries, strawberries, blueberries
- Jam or preserves; mixed berry, apricot, peach, fig
- Nuts; shaved almonds, chopped walnuts, pistachios or hazelnuts
Tips For the Perfect Lemon Cream Puff Pastry Pinwheels
- Make sure to properly thaw out the puff pastry. You can’t rush defrosting puff pastry without compromising the results of the pastry. Ideally, you should thaw it in the refrigerator overnight a day or two ahead of time.
- If your puff pastry is wet, make sure to dab it dry with paper towel and then dust with flour before using it. The pastry should not be sticky.
- As mentioned before, make your lemon cream well in advance. If the lemon cream hasn’t had enough time to set and thicken it will run out of the pinwheels as it bakes.
- If adding fruit, jams or other fillings be mindful that a little goes a long way with puff pastry treats. If there is too much in the filling the pastry will not bake properly and you won’t get light flaky layers.
- Enjoy the pinwheels on the same day. Making these treats ahead of time isn’t a great idea as puff pastry quickly loses its freshness. You can prep and make your lemon cream well in advance.
How To Make Lemon Cream Puff Pastry Pinwheels
Step One: Make your lemon cream one to two days ahead of time and defrost your puff pastry in the refrigerator. Next, roll out one sheet of the puff pastry and cut it into 6 even squares. Add approx. 2 tablespoons of the lemon cream into the centre of each puff pastry square.
Step Two: Using a sharp knife make a cut at each corner into the centre where the lemon cream sits (making sure to stop at the lemon cream). Fold one corner into the centre of the square then alternate the next corner to make the pinwheel.
Step Three: If using fresh raspberries, push approx. 4 berries into the centre gaps of the lemon cream and pastry.
Step Four: Place the pinwheels onto your prepared baking sheet. Then, brush each pinwheel with whipping cream. Bake until crisp and golden brown, making sure the bottoms are completely baked and browned.
Let the pastries cool completely and then dust the pinwheels with icing sugar and enjoy.Print
Lemon Cream Puff Pastry Pinwheels
These lemon cream puff pastry pinwheels are a light and delicate treat. They feature layers of flaky, buttery puff pastry that’s lightly wrapped around a tangy lemon cream filling. Add fresh raspberries for an extra sweet bite!
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes
- Yield: 12 1x
- Category: Pastry
- Method: Baking
- Cuisine: French
- Lemon Cream Recipe
- 1 package, 2 sheets Puff Pastry
- zest of one lemon
- fresh raspberries (optional)
- 2 Tablespoons whipping cream, approx.
- icing sugar to dust the tops
Note: This recipe is written for 12 large pinwheels. You may cut the recipe in half to make 6 pinwheels, just make sure to only use one sheet of the puff pastry and note that you will have leftover lemon cream.
- Make your lemon cream at least one day ahead of time and place your puff pastry in the refrigerator to defrost. You want to make sure your lemon cream is thick and has had time to set.
- Preheat oven to 400˚F and line a baking sheet with parchment paper. Set aside.
- On a lightly floured work surface roll out one sheet of the puff pastry and cut into 6 squares, approx. 5 inches.
- Spoon approx. 2 tablespoons of the lemon cream and a little lemon zest into the centre of each square.
- Using a sharp pointy knife make a cut at each corner into the centre where the lemon cream sits, making sure to stop at the lemon cream. You should have 4 cuts, cutting into the centre of the lemon cream.
- Now fold one corner into the centre of the square, then alternate the next corner to make the pinwheel.
- If using raspberries, push 4 berries into the centre gaps of the lemon cream and pastry.
- Carefully move each pinwheel onto your prepared baking sheet then brush the pinwheels with whipping cream.
- Repeat steps 3-8 with the last piece of puff pastry.
- Bake in the oven for 15-18 minutes or until crisp and golden brown, making sure the bottoms are completely baked and browned.
- Let the pastries cool on the baking sheet before removing them.
- Once cooled, dust the pinwheels with icing sugar and enjoy.
Pinwheels are best enjoyed the same day. Store in a tin or airtight container for 1-2 days. Reheat pinwheels in the oven to crisp up the pastry at 350˚F for approx. 8 minutes.
- Serving Size: 1
- Calories: 50
- Sugar: 1.4g
- Sodium: 18mg
- Fat: 3.65
- Saturated Fat: 2
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 2.75g
- Fiber: 0.05g
- Protein: 1.25g
- Cholesterol: 44mg
Keywords: Lemon Cream, Puff Pastry, Pinwheels
No, you don’t have to make lemon cream puff pastries into pinwheels. You can leave them into squares or rectangles and simply drop the lemon cream filling in the centre and bake as directed.
It’s best to bake the pinwheels the same day and enjoy them fresh out of the oven. Puff pastry goes stale quickly and loses its crispness and flakiness after a day or two. You can prep everything in advance.
After a day or two puff pastry desserts can get soft and lose that crispy flaky pastry. To crisp up puff pastry pinwheels preheat the oven to 350˚F. and bake pinwheels for approx. 8 minutes or until hot and crisp.