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

Tips for success

For the flakiest pastry, keep the puff pastry cold until the moment you assemble. If the kitchen is warm, chill the assembled pinwheels in the refrigerator for 15 minutes before baking.

This helps the butter in the pastry stay cold, creating more steam and thus more layers. Use a sharp knife or pizza cutter to score the pastry without dragging.

When grating the lemon white chocolate, use a coarse grater and work quickly to avoid melting. If the chocolate becomes too soft, place it in the freezer for a few minutes.

For a more intense lemon flavor, add a teaspoon of lemon zest to the ricotta mixture. The vanilla icing can be made thicker or thinner by adjusting the amount of milk.

Variations

• Berry Swap: Replace blackberries with raspberries, blueberries, or sliced strawberries. Adjust the amount based on size, and pat berries dry to avoid excess moisture.
• Citrus Twist: Use orange curd and orange white chocolate instead of lemon for a sweeter, less tart flavor. Add a teaspoon of orange zest to the ricotta.
• Nutty Crunch: Sprinkle chopped pistachios or sliced almonds over the icing along with the chocolate curls for added texture and a nutty flavor.
• Savory-Sweet: Skip the vanilla icing and chocolate. Instead, drizzle with honey and sprinkle with fresh thyme leaves for a savory-sweet twist.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 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, or in the microwave for 15-20 seconds for a softer texture.

Store leftover pinwheels in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days.

The pastry will soften slightly, but they can be refreshed in a 350°F (175°C) oven for 5 minutes to restore crispness. Keep the icing and chocolate curls on top; they may melt slightly but will still taste delicious.

You can assemble the pinwheels up to 24 hours ahead and keep them covered in the refrigerator. When ready to bake, add a few extra minutes to the baking time.

Alternatively, bake them fully, cool completely, and store in an airtight container. Reheat in a 350°F (175°C) oven for 5-7 minutes before serving.

Serving ideas

These pinwheels are best served warm, straight from the oven when the pastry is crisp and the filling is molten. They are wonderful for brunch alongside fresh fruit and coffee, or as a dessert with a scoop of vanilla ice cream. The contrast of warm pastry and cool berries is delightful.

For a pretty presentation, arrange the pinwheels on a platter and dust with confectioners' sugar before serving. You can also add a few fresh blackberries and lemon zest for garnish. They are sturdy enough to serve at a picnic or tea party, and they look beautiful on a cake stand.

Frequently asked questions

Recipe card

Lemon Blackberry Danish Ricotta Puff Pastry Pinwheels

Prep 20 minCook 18 minTotal 38 minServes 8

Ingredients

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

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. Use a sharp knife to score the corners of each square, cutting about 1 inch from each corner diagonally toward the center, creating a pinwheel pattern. Grate the lemon white chocolate on the large holes of a box grater into fine curls and set aside.
2. In a small bowl, stir the ricotta until smooth and creamy. If the ricotta is very thick, add a teaspoon of milk to loosen it slightly, but keep it thick enough to hold its shape when spooned.
3. Place the scored pastry squares on the prepared baking sheet. Spoon a generous tablespoon of ricotta into the center of each square, then top with a spoonful of lemon curd. Gently fold alternating corners of each square inward, overlapping them over the filling to form a pinwheel shape. Press the corners gently to seal.
4. Press 3 or 4 plump blackberries into the exposed ricotta and lemon curd on top of each pinwheel, gently nestling them into the filling.
5. Bake in the preheated oven for 16 to 18 minutes, until the pastry is puffed and deep golden brown. The filling should be bubbling gently around the edges.
6. Transfer the baking sheet to a wire rack and let the pinwheels cool for 5 minutes. Drizzle the vanilla icing over the warm pinwheels, then sprinkle with the grated lemon white chocolate curls. Serve warm, lifting a flaky portion with a spatula.

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.