These orange pinwheels are quick to prepare and bake and make a delightful treat for weekend breakfasts, afternoon tea, or casual gatherings. Delicious and charming, they’re sure to disappear fast.
Pastry Pinwheels
After making a batch of orange-lemon marmalade, these pinwheels are one of the first recipes that come to mind. They capture bright citrus flavor in a buttery, flaky pastry and are perfectly suited to warm spring and summer days. The marmalade adds a fresh, slightly tart sweetness that balances the crisp, golden puff pastry.
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Slightly sweet and refreshingly tart, these easy pinwheel cookies are an excellent go-to dessert for summer. They come together fast and require minimal hands-on time. Whether you need a last-minute dessert for a barbecue, a contribution to a potluck, or a pleasant weekend baking project with kids, these pinwheels are a reliable, crowd-pleasing option.
These puff pastry rolls are forgiving and fun to make. The pastry bakes up flaky and slightly crisp on the outside while remaining moist and tender inside thanks to the marmalade filling. The recipe is exceptionally simple — just marmalade, raisins (optional), and puff pastry — making it a perfect recipe when you want maximum flavor with minimal effort.
Orange Pinwheels
How to make pastry pinwheels
These pinwheels are straightforward to prepare. The technique is basic and the steps are easy to follow, making this a great recipe for bakers of any skill level.
- Thaw the puff pastry according to the package instructions so it is pliable but still cold.
- Warm the marmalade briefly in a microwave-safe bowl — about 20–30 seconds — to soften it and make it easier to spread.
- Lay a sheet of baking paper on your work surface. Unfold or roll out the puff pastry on the paper and spread the marmalade evenly over the surface. Use a thin or a generous layer depending on your preference. If you like, sprinkle a few raisins across the marmalade for added texture and sweetness.
- Carefully roll the pastry into a tight log using the baking paper to help guide it. Wrap or cover the log and transfer it to the freezer for about an hour; chilling makes it much easier to slice cleanly.
- Preheat the oven to 400°F (200°C) while the log chills. When firm, remove the log from the freezer and slice it with a sharp knife into rounds about 1/2 to 3/4 inch thick.
- Place the rounds on a baking sheet lined with baking paper, leaving a little space between each piece to allow for puffing.
- Bake in the middle of the oven for about 15–20 minutes, or until the pinwheels are puffed and golden brown. Baking times can vary slightly depending on your oven and the thickness of your slices.
- Let the pinwheels cool for a few minutes, then serve warm or at room temperature. They are delicious either way and are easy to store for the next day.
2-Ingredient Orange Pinwheels in Puff Pastry
Super easy and quick to prepare. These orange pinwheel cookies are adorable and disappear fast — perfect for a simple dessert or snack.
Ingredients
- Orange lemon marmalade, as needed to spread
- 1/2 cup raisins (optional)
- 1 sheet puff pastry
Equipment
- Microwave-safe bowl or small saucepan
- Baking sheet
- Baking paper
- Sharp knife or bench scraper
Instructions
- Thaw the puff pastry until flexible but still cold.
- Line a baking sheet with baking paper and preheat the oven to 400°F (200°C) for when the pinwheels are ready to bake.
- Warm the marmalade slightly to make it easier to spread, either in a microwave-safe bowl for 20–30 seconds or in a small saucepan over low heat. Stir until smooth.
- Place the puff pastry on a piece of baking paper. Spread a thin, even layer of marmalade over the pastry; add raisins if using.
- Roll the pastry into a tight log using the paper to help lift and roll. Wrap or cover the log and place it in the freezer for about 1 hour until firm.
- Remove from the freezer and slice the log into rounds with a sharp knife. Arrange the rounds on the prepared baking sheet with a little space between them.
- Bake on the middle rack for 15–20 minutes or until the pinwheels are puffed and golden brown.
- Let cool slightly, then serve warm or at room temperature. Store any leftovers in an airtight container for up to 2 days for best texture.
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