Puff pastry pinwheel cookies.... Sorta.

Hello, everybody!! The Fresh Pioneer is back again with a bit of a kitchen fail.

 

Oh, this photo? It has nothing to do with anything. I just like to start off every project with some lovely Jonny Lee Miller. *sigh*

Okay, let's begin.

The original recipe called for milk and yeast and waiting...

And then rolling and kneading and chilling.

And then flattening and folding and refolding.

And then putting in whole cubes of fresh butter and folding and chilling and folding some more.

 

Let me just say the entire process was about as exciting as watching grass grow. Really. And I don't think the final result was any better than store-bought puff pastry. So, unless you have allergies to anything in the store-bought stuff, I'd recommend just skipping the first few (say, seven) steps and going straight to this next one...

Make into a square about 4 inches by 4 inches. Cut into each corner, toward the center, but not completely. (Got that? Really clear? That's 'cause I'm a writer!)

Now, the puff pastry from the store doesn't need to rise, but this one did. So, in the original there was ANOTHER step of about an hour. Let's pretend it didn't happen. Take each lower corner and bring it to the center and pinch it down, repeating until it looks like a pinwheel. Add in your homemade (or not!) raspberry jam.

Ok, theses weren't really beautiful, but they were very tasty!! I want to make some with lemon curd and powdered sugar. Mmmmm....

 

And just one picture of Mr. Knightley. Why? I have no answer to that question. But I'll sit here eating my buttery jam pinwheels and stare at his picture, working on a response.

Until next time!!