Lemon Blackberry Danish Ricotta Puff Pastry Pinwheels Tips, FAQ & printable recipe

Tips for success

For the flakiest pinwheels, keep the puff pastry as cold as possible throughout the process. If the pastry warms up, the butter will melt before baking, resulting in a less flaky texture.

Use a sharp knife or a pizza cutter to cut the pastry cleanly, and avoid dragging the knife through the dough. When folding the corners, press them gently to seal, but do not stretch the dough. Chilling the assembled pinwheels for 10 to 15 minutes before baking can help them hold their shape.

To make the lemon white chocolate curls, use a block of chocolate and grate it on the large holes of a box grater. If the chocolate is too soft, chill it in the refrigerator for 10 minutes before grating.

The vanilla icing should be thick enough to drizzle but not too runny; if it is too thick, add a drop of milk. For a more intense lemon flavor, add a teaspoon of lemon zest to the ricotta mixture. Serve the pinwheels warm for the best texture, and reheat any leftovers in a low oven to crisp them up.

Variations

• Raspberry Lemon: Swap the blackberries for fresh raspberries. The tartness of raspberries pairs beautifully with the lemon ricotta. You can also use raspberry curd instead of lemon curd for a different flavor profile.
• Peach and Cream: Use sliced fresh peaches in place of blackberries and substitute the lemon curd with a peach or apricot preserves. The sweet, juicy peaches add a summery twist to the pinwheels.
• Blueberry Almond: Replace blackberries with blueberries and add a sprinkle of sliced almonds on top before baking. The almonds add a nice crunch and complement the lemon flavor. You can also add a drop of almond extract to the ricotta.
• Strawberry Basil: Use sliced strawberries instead of blackberries and add a few fresh basil leaves on top of the ricotta before folding. The basil adds an unexpected herbal note that pairs well with strawberries and lemon.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispness.

Freezer

Freeze unbaked assembled pinwheels on a baking sheet until solid, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat baked pinwheels in a 350°F (175°C) oven for 5-7 minutes until warm and crisp. Avoid microwaving, as it will make the pastry soggy.

Store leftover pinwheels in an airtight container at room temperature for up to 2 days. The pastry will soften slightly, but they can be refreshed in a 350°F (175°C) oven for 5 minutes.

If the weather is warm, store them in the refrigerator to prevent the icing from melting. Let them come to room temperature or reheat gently before serving. The blackberries may release some juice, so place a paper towel in the container to absorb excess moisture.

Assemble the pinwheels up to a day in advance and keep them covered in the refrigerator. Do not add the icing or chocolate curls until after baking. When ready to bake, let them sit at room temperature for 10 minutes while the oven heats, then bake as directed. The baked pinwheels can also be made a day ahead and stored in an airtight container; reheat them in a low oven and add the icing and chocolate after reheating for the best presentation.

Serving ideas

Serve these pinwheels warm from the oven, as the contrast of the crisp pastry and the creamy filling is most pronounced. Arrange them on a platter with a light dusting of confectioners' sugar, if desired, and garnish with extra fresh blackberries and lemon zest.

They make a delightful addition to a brunch buffet or an afternoon tea. The pinwheels are best enjoyed the same day they are baked, but they can be served at room temperature for a picnic or packed lunch.

For a more indulgent dessert, serve each pinwheel with a scoop of vanilla ice cream or a dollop of whipped cream. The cold, creamy texture complements the warm pastry and tangy lemon. A drizzle of honey or a sprinkle of powdered sugar can also enhance the sweetness. These pinwheels are versatile enough to be served as a dessert or a sweet breakfast treat, and they are sure to impress with their beautiful pinwheel shape and vibrant flavors.

Frequently asked questions

Recipe card

Lemon Blackberry Danish Ricotta Puff Pastry Pinwheels

Prep 25 minCook 20 minTotal 45 minServes 8

Ingredients

• 1 package (17.3 oz) frozen puff pastry, thawed
• 1 cup whole-milk ricotta cheese
• 1/2 cup lemon curd
• 1 cup fresh blackberries
• 1/2 cup vanilla icing
• 2 oz lemon white chocolate, grated

Instructions

1. Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Unfold the thawed puff pastry on a lightly floured surface. Cut the pastry into 4 equal squares, then cut each square diagonally to make 8 triangles. Score the corners of each triangle lightly with a knife, about 1/2 inch from the edge, to help them puff evenly. Grate the lemon white chocolate on the large holes of a box grater into a bowl and set aside.
2. In a small bowl, stir the ricotta cheese until smooth and creamy. If the ricotta is very wet, drain it in a fine-mesh strainer for 5 minutes before using. Spoon a generous tablespoon of the ricotta into the center of each pastry triangle. Top each with a teaspoon of lemon curd, spreading it slightly over the ricotta.
3. Fold the three corners of each pastry triangle toward the center, overlapping them slightly to create a pinwheel shape. Press the center gently to seal the filling inside. Place the pinwheels on the prepared baking sheet, leaving at least 2 inches between them. Press a few blackberries into the top of each pinwheel, slightly sinking them into the ricotta mixture.
4. Bake the pinwheels for 18 to 20 minutes, until the pastry is golden brown and puffed and the filling is bubbling. Rotate the baking sheet halfway through for even browning. The blackberries will soften and release some juice. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
5. While the pinwheels are still warm, drizzle the vanilla icing over the tops using a spoon or a piping bag. Let the icing set for about 2 minutes. Then sprinkle the grated lemon white chocolate generously over the icing, covering the tops and the exposed pastry edges.
6. Serve the pinwheels warm, while the pastry is crisp and the filling is creamy. Use a spatula to lift each pinwheel from the baking sheet. The contrast of the flaky pastry, tangy lemon curd, sweet ricotta, juicy blackberries, and the vanilla-chocolate drizzle is best enjoyed right away.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

320

Protein

6 g

Carbohydrates

35 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.