Cherry Jam Cream Cheese Pinwheel Pastries
Buttery cream cheese pastry dough is rolled thin and cut into squares, then shaped into elegant pinwheels filled with sweet cherry jam and vanilla cream cheese filling. These delicate pastries feature flaky, tender dough that melts in your mouth, balanced by the tart-sweet cherry jam and rich cream cheese center. Perfect for special occasions, holiday gatherings, or afternoon tea, these pinwheel cookies offer a sophisticated twist on classic filled pastries with their beautiful spiral shape and generous dusting of powdered sugar.
Ingredients
Instructions
- 1
Beat cream cheese and butter in stand mixer until fluffy
- 2
Add flour and salt and mix until combined
- 3
Transfer dough to work surface and divide into 4 parts
- 4
Shape into balls and wrap in plastic wrap
- 5
Refrigerate for 4 hours or overnight
- 6
Beat cream cheese, vanilla and powdered sugar for filling
- 7
Remove dough from fridge and let sit at room temperature for 5 minutes
- 8
Dust work surface with powdered sugar and roll each ball 1/4 to 1/8 inch thick
- 9
Cut into 3x3 inch squares
- 10
Cut 1 inch diagonal slits on each corner of squares using pizza cutter
- 11
Fill centers with jam and cream cheese filling
- 12
Bring every other corner to center and press to seal
- 13
Line baking sheets with parchment paper
- 14
Transfer pastries to baking sheets leaving 2 inches space between
- 15
Refrigerate for 1 hour
- 16
Preheat oven to 350°F
- 17
Bake for 12-15 minutes until edges are browned
- 18
Cool on cooling rack
- 19
Dust generously with powdered sugar
Tips
Use a pastry bag to pipe the cream cheese filling for a neater presentation and more professional appearance
Let dough sit at room temperature briefly before rolling to prevent cracking while maintaining workability
Refrigerate assembled pastries before baking to help them hold their pinwheel shape during baking
Good to Know
Store covered at room temperature for 2 days or refrigerate for up to 5 days
Can assemble and refrigerate unbaked for 24 hours before baking
Best served at room temperature, dust with powdered sugar just before serving
Common Mistakes
Don't skip chilling time to avoid pastries losing shape during baking
Don't overfill centers to prevent filling from leaking out during baking
Substitutions
FAQ
Can I freeze these pastries?
Yes, freeze baked and cooled pastries for up to 3 months. Thaw at room temperature and dust with fresh powdered sugar before serving.
What if my dough is too soft to roll?
Chill the dough longer or work with one portion at a time while keeping others refrigerated. The dough should be firm but pliable.
Can I make these without a stand mixer?
Yes, use a hand mixer or mix by hand, though it will take longer to achieve the fluffy texture for both the dough and filling.