Rhubarb Strawberry Jam Cream Cheese Pinwheels

You can’t have just one.

Because there is so much flavor in the jam, I decided not to add lemon or vanilla to the cream cheese like I normally would. All you need is store-bought puff pastry, cream cheese, jam, an egg, some water, and a little time!

Preheat oven to 400ºF and line a sheet pan with parchment paper or Silpat.

Roll out each sheet of puff pastry on a lightly floured work surface until it is a 10-inch square. Cut each square into fourths and move to sheet pan so no one is touching.

Place a little dollop of cream cheese into the center of each square, circling it slightly to form a little pocket for the jam. Place a spoonful of jam on top of the cream cheese.

Using a knife, make four cuts from the center toward the edge of each square. Fold one corner from each piece into the center, pressing it into jam mixture. Do this step for all pinwheels.

Create an egg wash by mixing 1 egg with 1 tablespoon of water and brush each pinwheel with the wash. You can always sprinkle a little sugar on the pastry to finish.

Bake until puffed and golden around the edges -about 15 to 18 minutes