Cherry pinwheels

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How to make Cherry pinwheels

  • Yield : 8
  • Prep Time : 0:15
  • Cook Time : 0:15
  • Total Time : 0:30

Ingredients

  • 125g (1/2 cup) fresh ricotta
  • 1 tablespoon pure icing sugar, plus extra to dust
  • 2 teaspoons finely grated lemon rind
  • 1 egg, separated
  • 2 sheets frozen puff pastry, just thawed
  • 8 fresh cherries
  • Sliced almonds, to sprinkle
  • Royal icing, made following packet directions, to drizzle
  • Cherry jam, warmed, to drizzle

Method

  • Step 1 Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Place the ricotta, icing sugar, lemon rind and egg white in a bowl and stir until well combined.
  • Step 2 Use a small sharp knife to cut each pastry sheet into 4 pieces to make 8 equal squares. Cut lines from tips of corners towards the centre, stopping 1cm short of the middle, to make 4 triangles. Pick up a tip of one triangle and fold into the centre. Repeat with the remaining 3 triangles. Repeat with the remaining squares. Place 1 tsp of the ricotta mixture and a cherry in the centre. Brush the pastry with egg yolk. Sprinkle with sliced almonds and bake for 
15 minutes or until golden. Drizzle with royal icing and cherry jam. Dust with icing sugar.

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