•Happy New Year!! Haven’t put up a post since September….have you all been worried that I had fallen into a pit of quinoa and couldn’t get out? Or worried that the hubs had had his last quinoa and cauliflower fake out and done me in? Truth is I just haven’t been very “smitten” what I mean by that is, well 2013 wasn’t the best year of my life, and kinda lost some inspiration to create and post new recipes….but I’m back baby!!
This recipe was due in part to a freezer clean out, well I was tired of hearing “why is the freezer so (bleepity bleep) full and what’s in that giant (bleepity bleep) box that’s taking up all the room?” In that giant box was sheets of puff pastry, I’m embarrassed to say that there were only two in that giant box, but moving on. I also have bags and bags of frozen berries that I try to quick freeze and stash during the summer months to use in the winter so I just put two and two together to make these little beauties. So flaky and crisp with a tart berry filling and sweet lemony glaze.
other ideas for frozen berries:
raspberry shortbread sandwich cookies (my most favorite!!)
1 package (2 sheets) puff pastry-defrosted on the counter for a bit 2 cups frozen blackberries-can also use raspberries, sliced strawberries or any kind of jelly or canned pie filling just add straight from the jar or can. 1 lemon-1 tsp zest for filling and 1-2 tbls juice for drizzle 2 tsp cornstarch 1-2 tbls granulated sugar 1 cup confectioners’ sugar makes 12-16 depending the size you cut 350º thaw, prep and baking time 1 hour
Open box of puff pastry but keep in the bags and let sit on the counter to defrost until manageable-about 20-30 min.
Meanwhile work on the filling.
Pour your berries into a small saucepan, and add 1-2 tbls of sugar. It all depends on how naturally sweet the berries already are and how sweet you want the filling. I prefer a little less sweet flavor so I cut back. Start with 1 tbls and see how you like it.
Add in the cornstarch.
Bring to a low boil on med heat, stirring occasionally until thicken slightly 5-10 min. Remove from heat and let cool until ready to use.
Zest in 1 tsp lemon zest, stir.
Preheat oven to 350º
Lay out a piece of parchment paper or plastic wrap and unfold the pastry only one at a time. Puff pastry is a little precocious and dries out quickly.
Roll out until creases are smooth if desired and cut into equal squares. I cut in half lengthwise and then into thirds to make six per sheet. If you want things a little smaller cut into eight per sheet. I used my handy dandy pizza cutter.
Using a slotted spoon, dollop about 1 tbls of blackberries right in the middle of each puff pastry square. Use less if your squares are smaller. If you have leftover berries, just save it to use as a dipper for the cooked pinwheels.
Using a pizza cutter or knife, cut from each corner of the square to just touching the filling. You have now made sort of triangle sections of the pastry.
Starting at the top “triangle” bring the right corner into the middle. Repeat that same fold in the right corner to the center on all the rest of the sections.
Overlap each corner and pinch with your fingers.
When all of the pinwheels are done, pop into the preheated oven and cook until all are golden brown 20-30 min, making sure to rotate halfway through.
Whisk together the confectioner sugar and 1-2 tbls lemon juice until a drizzly constituency.
Let the pinwheels cool for couple min and then drizzle over the lemon icing♥Enjoy