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These gorgeous Lemon Curd and White Chocolate Pinwheel Pastries are ready in under 30 minutes and only require 4 ingredients!

Lemon Curd and White Chocolate Pinwheel Pastries

These gorgeous Lemon Curd and White Chocolate Pinwheel Pastries are ready in under 30 minutes and only require 4 ingredients! Flaky, buttery and super tasty, you really need to try them!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Author Annie S

Ingredients

  • One 375g/13oz sheet of ready rolled puff pastry
  • 3 tbsp homemade or shop bought lemon curd; the best you can get!
  • 2 tbsp white chocolate chips; plus extra for after baking, optional
  • 1 medium sized egg, lightly beaten

Instructions

  1. Preheat the oven to 200C/400F and line a baking tray with grease proof paper/a silicone mat.
  2. Place the sheet of ready rolled puff pastry straight onto the baking tray and then cut into 6 equal squares. You will probably have an off cut at the end of your sheet, if it is rectangular like mine was!
  3. On each square, cut a 1- 1 and 1/2 inch incision diagonally, at every corner, pointing towards the centre, but making sure you have enough space in the middle of the square to place your 1/2tbsp of lemon curd. You should have 4 flaps on each pastry square and the middle should not be cut.
  4. Place 1/2tbsp of lemon curd into the centre of the pastry and then divide the 2tbsp of white chocolate chips between the 6 pastries.
  5. Take your beaten egg and a pastry brush and dot a tiny amount of egg wash on every second point. I started at the far right and went clockwise, so I had one dot at the top of the right side, bottom right etc.
  6. Now take every second point and fold it over the curd and towards the centre. Again, I started on the right hand side, then skipped the bottom of the side, folded the bottom right, skipped the next etc. etc. until you have a pinwheel shape.
  7. Now lightly egg wash the top of each of your pastries; any exposed area of pastry should be done.
  8. Place in the oven for 9-11 minutes, until risen, golden and the lemon curd is bubbling.
  9. Leave to cool for 5 minutes and then sprinkle each pinwheel with additional white chocolate chips, if desired.
  10. Leave to cool completely on the tray, before serving with a dusting of icing sugar, if desired.
  11. Lemon Curd and White Chocolate Pinwheel Pastries will keep in an airtight container at room temperature for 3 days, in the fridge for 4 days.