These Peanut Butter and Jelly Puff Pastry Pinwheels were a perfect start to our day! The kids love peanut butter toast, peanut butter and jelly sandwiches, and cinnamon rolls, so I figured these had to be a hit. Uh, yeah. You could say that.
Keyword back to school, easy breakfast recipes, kid-friendly recipes
Preheat oven to 400 degrees and spray a 12 count muffin pan very well with non-stick spray. You'll only need 8 cavities. Set aside.
Lightly sprinkle your work surface with flour and lay your puff pastry. Lightly press together the seams, if needed, to form a solid sheet of pastry. Spread the peanut butter evenly over the pastry, allowing for 1/2 inch margins from the edges. Dollop and spread jam evenly over the peanut butter.
Roll up the pastry into a log shape and slice into 8 pieces, about 1 inch thick.
Carefully transfer the pieces to the muffin pan, placing one piece per cavity.
Crack an egg into a small bowl, beat with a fork, and liberally egg wash each of the pinwheels. You'll use about half of the egg.
Combine sugar and cinnamon in a small bowl and stir to combine. Sprinkle it over the top of each pinwheel evenly.
Bake for 14 to 16 minutes or until pinwheels have just begun to puff and brown. Keep a watchful eye on them as they can quickly go from underdone to burnt.
Allow pinwheels to cool in the pan for 10 minutes before removing them. Run a knife around the edges to dislodge them if they're stuck to the pan. Serve immediately.