Peanut Butter Puff Pastry Pinwheels
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.
Servings 8 pinwheels
Calories 111kcal
Ingredients
- 1 large sheet puff pastry thawed but cool
- 1/4 cup creamy peanut butter
- 1/4 cup strawberry jam or jelly
- 1 large egg beaten
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- 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.
Nutrition
Calories: 111kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 49mg | Potassium: 69mg | Sugar: 12g | Vitamin A: 35IU | Vitamin C: 0.9mg | Calcium: 12mg | Iron: 0.3mg