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 last moment. If it becomes too warm, the butter will melt before baking, resulting in a denser texture. Work quickly and, if needed, return the assembled pinwheels to the refrigerator for 10 minutes before baking.

When grating the lemon white chocolate, use a coarse box grater and press firmly. The curls will be more pronounced and will look beautiful on top of the pinwheels. If the chocolate is too soft, chill it for a few minutes before grating. You can also use a vegetable peeler to make larger curls.

Variations

• Berry Swap: Use raspberries, blueberries, or sliced strawberries instead of blackberries. Adjust the sugar in the filling if the berries are very tart. The baking time remains the same.
• Citrus Twist: Replace the lemon curd with orange or lime curd, and use orange or lime zest in the ricotta mixture. Top with white chocolate or dark chocolate shavings for a different flavor profile.
• Almond Crunch: Sprinkle sliced almonds over the top before baking for added texture and a nutty flavor. Toast the almonds lightly first to enhance their taste.
• Spiced Version: Add a pinch of cinnamon or cardamom to the ricotta mixture, and drizzle with a simple glaze made of powdered sugar and milk instead of vanilla icing. This adds warmth and depth to the dessert.

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 minutes to restore crispness.

Freezer

Freeze unbaked pinwheels on a baking sheet, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 2-3 minutes to the baking time.

Reheat

Reheat leftover pinwheels in a 350°F (175°C) oven for 5-7 minutes, or until warmed through and pastry is crisp again.

Store leftover pinwheels in an airtight container at room temperature for up to 2 days. The pastry will lose some of its crispness but will still be delicious.

For longer storage, refrigerate for up to 4 days; let them come to room temperature or reheat in a 350°F (175°C) oven for 5 minutes to refresh the pastry.

The pinwheels can be assembled up to 4 hours ahead and kept in the refrigerator, covered, until ready to bake. This is perfect for brunch or entertaining.

You can also bake them in advance and reheat gently before serving, but the pastry is best when fresh. The filling and chocolate can be prepared a day ahead and stored separately.

Serving ideas

Serve the pinwheels warm from the oven, when the pastry is at its flakiest and the filling is still creamy.

They are wonderful on their own or with a scoop of vanilla ice cream or a dollop of whipped cream. For a brunch spread, arrange them on a platter with fresh berries and a pot of coffee or tea.

These pinwheels are also delicious at room temperature, making them a great make-ahead dessert for picnics or potlucks.

The icing and chocolate add a sweet finish that pairs beautifully with the tangy lemon and juicy blackberries. For an extra touch, dust with powdered sugar just before serving.

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
• 1 cup whole-milk ricotta cheese
• 1/2 cup lemon curd
• 4 oz lemon white chocolate, grated
• 1 cup fresh blackberries
• 1/2 cup white vanilla icing

Instructions

1. Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, unfold the puff pastry and cut into 4 equal squares. Score each square diagonally from each corner toward the center, leaving the center intact. Grate the lemon white chocolate on a box grater into a bowl. In a small bowl, mix the ricotta and lemon curd until smooth.
2. Spoon a generous portion of the lemon ricotta mixture into the center of each square, then top with a spoonful of lemon curd. Fold alternating corners of each square toward the center, overlapping them slightly to form a pinwheel shape. Press gently to seal the corners.
3. Press a few blackberries into the center of each pinwheel, gently nestling them into the filling. Place the pinwheels on the prepared baking sheet, leaving space between them. Bake for 15-18 minutes, until the pastry is puffed and deep golden brown.
4. Remove the pinwheels from the oven and let cool on the baking sheet for 5 minutes. Drizzle the white vanilla icing over the warm pinwheels, then sprinkle generously with the grated lemon white chocolate. Serve warm or at room temperature.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

380

Protein

6 g

Carbohydrates

38 g

Fat

23 g

Sugar

18 g

Sodium

180 mg

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