Apricot & Strawberry Pinwheels
- 1 (17 1/4 ounce) packagefrozen puff pastry sheets, thawed
- 12 cup apricot preserves or 12 cup strawberry preserves
- 1 egg yolk, beaten
- 1 tablespoon water
- 1 cup sifted powdered sugar
- 1 12 tablespoons water
- 14 cup finely chopped pistachios or 14 cup pecans
- Place one portion of pastry on top of other portion.
- Roll on a lightly floured surface into a 17 1/2 x 15 1/2 inch rectangle.
- Cut pastry into 20 (3 1/2 inch) squares, using a sharp knife (or pizza cutter).
- Leave remaining strip of pastry uncut.
- Cut each strip of pastry diagonally from the corners to the center, leaving center of pastry uncut.
- Spoon about 1 teaspoon preserves onto center of each square.
- Fold every other point of cut corners to the center to make a pinwheel.
- Press down firmly to seal seam of points.
- Cut 20 (3/4 inch) rounds from remaining strip of uncut pastry.
- Combine egg yolk and 1 tablespoon water.
- Brush 1 side of small pastry round with egg yolk mixture.
- Place pastry round in center of each pinwheel, brushed side down, pressing gently to seal.
- Brush entire pinwheel with additional egg yolk mixture.
- Place on lightly greased baking sheets.
- Chill 10 minutes.
- Bake at 400F for 10 minutes or until lightly browned.
- Combine powdered sugar and 1 1/2 tablespoons water, stirring until smooth.
- Drizzle over warm pastries.
- Sprinkle with pistachios or pecans.
- Serve warm or cold.
pastry sheets, apricot preserves, egg yolk, water, powdered sugar, water, pistachios
Taken from www.food.com/recipe/apricot-strawberry-pinwheels-175281 (may not work)