Raspberry-Almond Swirl Pinwheels

Raspberry-Almond Swirl Pinwheels

These Raspberry-Almond Swirl Pinwheels are tender, buttery, and bursting with fruity sweetness. Flaky dough wraps around a luscious raspberry filling and a fragrant almond layer that bakes into a gorgeous spiral. Perfect for brunch, holiday trays, tea parties, or quick weekday treats, these pinwheels look impressive while staying wonderfully easy to make.

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Prep Time 15

Cook Time 15

Servings: 12 Servings

Ingredients Equipment Method Notes

Ingredients

For the Dough
1 sheet puff pastry thawed
1 egg for egg wash
For the Almond Layer
¼ cup almond paste or 3 tbsp almond butter
2 tbsp sugar
½ tsp almond extract
1 tbsp softened butter
For the Raspberry Filling
⅓ cup raspberry jam seedless preferred
Zest of ½ lemon optional for brightness
Optional Toppings
Sliced almonds
Powdered sugar for dusting

Equipment

Mixing bowl
Baking sheet
Parchment paper
Rolling Pin
Small saucepan (if making homemade filling)
Spatula

Method

Step 1: Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper.

Step 2: Roll out the puff pastry sheet slightly to smooth it and create an even rectangle.

Step 3: In a small bowl, mix almond paste (or almond butter), sugar, almond extract, and softened butter until creamy.

Step 4: Spread the almond mixture evenly over the puff pastry, leaving a small border around the edges.

Step 5: Spread raspberry jam on top of the almond layer. Add lemon zest if using.

Step 6: Starting from the long side, roll the pastry into a tight log.

Step 7: Slice the log into ½–¾ inch pinwheels using a sharp knife.

Step 8: Place slices flat on the parchment-lined baking sheet. Brush with egg wash.

Step 9: Bake for 14–18 minutes, or until golden, puffed, and bubbly.

Step 10: Cool slightly and dust with powdered sugar or sprinkle with sliced almonds before serving.

Notes

🧊 Storage & Reheating

Store in an airtight container for 2–3 days at room temperature.

Reheat in the oven at 350°F (175°C) for 3–4 minutes.

Freeze unbaked slices for up to 2 months—bake directly from frozen, adding 2–3 minutes.

🥄 Variations

Chocolate Raspberry Pinwheels: Add a thin layer of melted chocolate or chocolate chips.

Berry Medley: Use mixed berry jam instead of raspberry.

Nutty Crunch: Add chopped almonds inside the roll before slicing.

Cream Cheese Twist: Add a thin cream cheese layer under the jam.

Lemon Almond Pinwheels: Add more lemon zest and a drizzle of lemon glaze.

❓ 10 FAQs

Can I use homemade jam?
Yes—just make sure it’s thick and not too runny.

Can I make these with crescent roll dough?
Absolutely—they bake up soft and fluffy.

Do I need almond paste?
No—almond butter or even frangipane works great.

Can I use frozen puff pastry?
Yes—just thaw fully in the fridge before using.

Why did my pinwheels unravel?
Chill the rolled log for 10 minutes before slicing for cleaner cuts.

Can these be made ahead?
Yes—prep the log, refrigerate overnight, slice and bake fresh.

Is there a nut-free option?
Skip the almond layer and add a thin layer of vanilla sugar.

Can I glaze them?
Yes—mix powdered sugar + milk for a drizzle.

Can I use other extracts?
Vanilla or lemon extract work beautifully.

Do they need to cool before serving?
Slightly—warm pinwheels hold together better after 5 minutes.

🏁 Conclusion
These Raspberry-Almond Pinwheels are elegant, easy, and irresistibly delicious. With flaky pastry, sweet berry filling, and fragrant almond richness, they’re a show-stopping treat perfect for any occasion—simple enough for beginners, impressive enough for guests.