Raspberry Pinwheel Cookies

Hello, everybody!!

Okay, let's begin.

The original recipe called for milk and yeast and waiting...

And then rolling and kneading and chilling.

And then flattening and folding and refolding.

And then putting in whole cubes of fresh butter and folding and chilling and folding some more.

 

Let me just say the entire process was about as exciting as watching grass grow. Really. And I don't think the final result was any better than store-bought puff pastry. So, unless you have allergies to anything in the store-bought stuff, I'd recommend just skipping the first few (say, seven) steps and going straight to this next one...

Make into a square about 4 inches by 4 inches. Cut into each corner, toward the center, but not completely. (Got that? Really clear? That's 'cause I'm a writer!)

Now, the puff pastry from the store doesn't need to rise, but this one did. So, in the original there was ANOTHER step of about an hour. Let's pretend it didn't happen. Take each lower corner and bring it to the center and pinch it down, repeating until it looks like a pinwheel. Add in your homemade (or not!) raspberry jam.

Ok, theses weren't really beautiful, but they were very tasty!! I want to make some with lemon curd and powdered sugar. Mmmmm....

 

Until next time!!