Poppy Seed Cherry Raisin Pinwheels
Delight your taste buds with these irresistible Poppy Seed Cherry Raisin Pinwheels, a perfect balance of flaky puff pastry, velvety poppy seed filling, and bursts of sweet dried cherries and raisins. This easy-to-make recipe combines a buttery, sugar-sweetened poppy seed filling infused with vanilla, artfully swirled around tender layers of golden puff pastry. Each pinwheel is a bite-sized treat featuring a delightful contrast of textures—crispy on the outside and lusciously soft within. Ready in under an hour, these pinwheels are ideal for breakfast, brunch, or as a festive dessert for any gathering. Try serving them warm for an aroma-packed experience, or at room temperature as a grab-and-go snack. Perfect for pastry lovers and holiday baking enthusiasts alike!
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 120 grams Poppy seeds
- 250 ml Milk
- 60 grams Sugar
- 30 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 50 grams Dried cherries
- 50 grams Raisins
- 1 large Egg
- 1 tablespoon Water
Instructions
Thaw the puff pastry sheets according to the package instructions and set aside.
In a medium saucepan, combine the poppy seeds, milk, sugar, and butter over medium heat. Stir continuously until the mixture thickens, about 5–7 minutes.
Remove the saucepan from the heat and stir in the vanilla extract. Let the mixture cool to room temperature.
Chop the dried cherries and raisins into smaller pieces and mix them into the cooled poppy seed filling.
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out each puff pastry sheet into a rectangle roughly 12 x 8 inches.
Spread a thin, even layer of the poppy seed and dried fruit mixture over one puff pastry sheet, leaving a 1-inch border along the edges.
Roll the pastry sheet tightly from the longer side into a log shape. Repeat this process with the second pastry sheet.
Using a sharp knife, slice each log into 1-inch pinwheels and place them flat on the prepared baking sheet.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of the pinwheels with the egg wash for a golden finish.
Bake the pinwheels in the preheated oven for 20–25 minutes, or until they are puffed and golden brown.
Allow the pinwheels to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 691 mg | 30% | |
| Total Carbohydrate | 244.1 g | 89% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 147.8 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 2112 mg | 162% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1916 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
