Glace Cherry Pinwheels

    3 hours 40 minutes

    These are an easy finger food that I use throughout the year but are really popular at Christmas time. I love all the spices but you can adjust to your taste.


    Northern Territory, Australia
    1 person made this

    Serves: 12 

    • 2 sheets puff pastry, defrosted
    • 1/2 cup caster sugar
    • 1 teaspoon cinnamon
    • 1/2 teaspoon allspice
    • 1/2 teaspoon ginger
    • 1/2 teaspoon nutmeg
    • 1 cup glace cherries, red and green
    • 1 cup mixed fruit
    • caster sugar, for work surface
    • 80g butter, melted
    • 1 egg, whisked

    Preparation:20min  ›  Cook:20min  ›  Extra time:3hours chilling  ›  Ready in:3hours40min 

    1. In a bowl add the sugar, cinnamon, allspice, ginger and nutmeg; combine well.
    2. In a separate bowl combine the glace cherries and the mixed fruit.
    3. Sprinkle a work surface with sugar and lay out the puff pastry cutting each in half.
    4. Spread the butter evenly across all the sheets.
    5. Sprinkle the sugar mix over the butter leaving one of the long sides with a 1cm gap and going to the edge on the remaining 3 sides.
    6. Sprinkle the glace cherry mix evenly over the sugar mix maintaining the gap on the long edge.
    7. Roll each sheet of pastry along the long edge using the gap to seal the roll. Brush with the whisked egg then wrap individually in plastic wrap and place in the fridge.
    8. When the rolls are firm remove from the fridge: about 3 hours.
    9. Preheat the oven to 200 degrees C. Line a baking tray with baking paper.
    10. Cut each roll into even slices about 1cm thick. Arrange on the baking tray about 5cm apart. (if you don’t have enough space cook in batches leaving the rolls in the fridge until needed)
    11. Cook for 20 minutes or until the pastry has puffed and is brown. Cook on the tray for 5 minutes then transfer to a cake rack to finish.
    12. Serve at room temperature.

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