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.

1. 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.
2. Preheat oven to 400˚F and line a baking sheet with parchment paper. Set aside.
3. On a lightly floured work surface roll out one sheet of the puff pastry and cut into 6 squares, approx. 5 inches.
4. Spoon approx. 2 tablespoons of the lemon cream and a little lemon zest into the centre of each square. 
5. 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.
6. Now fold one corner into the centre of the square, then alternate the next corner to make the pinwheel.
7. If using raspberries, push 4 berries into the centre gaps of the lemon cream and pastry.
8.  Carefully move each pinwheel onto your prepared baking sheet then brush the pinwheels with whipping cream.
9. Repeat steps 3-8 with the last piece of puff pastry.
10. Bake in the oven for 15-18 minutes or until crisp and golden brown, making sure the bottoms are completely baked and browned.
11. Let the pastries cool on the baking sheet before removing them.
12. Once cooled, dust the pinwheels with icing sugar and enjoy.