Strawberry-Ricotta Pinwheels Recipe1 sheet from a 17.3-oz pkg frozen puff pastry sheets, thawed according to pkg directions
1 large egg, lightly beaten with 1 Tbsp water
2 Tbsp granulated sugar mixed with 1⁄2 tsp chai spice blend or ground cinnamon
1⁄2 cup part-skim ricotta cheese
1 Tbsp confectioners’ sugar
1⁄2 oz bittersweet or semisweet chocolate, grated or finely chopped
1 pint strawberries, hulled and quartered lengthwise
PREPARATION
1. Heat oven to 375°F. Line a large baking sheet with parchment paper.
2. Unfold pastry sheet on a lightly floured surface. Roll the sheet into a 16 x 8-in. rectangle. Cut pastry into eight 4-in. squares. Arrange squares on baking sheet. Lightly brush each square with egg wash, then sprinkle with some sugar mixture.
3. Using a sharp knife, on each square, make a diagonal cut from all 4 corners to within 1 in. of center. Fold over every other point toward the center, overlapping points in the center and pressing to seal. Brush top with more egg and sprinkle with more sugar mixture.
4. Bake 18 to 20 minutes until puffed and golden brown. Remove the pinwheels from the baking sheet and cool on a wire rack.
5. To serve, gently fold ricotta, confectioners’ sugar and chocolate in a small bowl; place a 1 Tbsp dollop in middle of each pinwheel. Press strawberry pieces into ricotta.
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