I have a wonderful and easy Make Ahead Almond Pinwheel idea to share with you today. I always love recipes that are special enough to serve for Christmas morning, but don’t require a ton of work and a big mess in the kitchen the morning of. My Overnight Cinnamon Rolls are a favorite in that category, and these Almond Pinwheels fit that bill perfectly.
Let me show you how to make them!
This recipe combines pre-made frozen puff pastry dough and a homemade almond filling. You can make the filling a couple days in advance if that helps you out. The night before you want to serve these, unroll the puff pastry and cut it into twelve squares. Puff pastry is easiest to work with when it is thawed, but still very cold. Cut each corner about one inch in toward the center of the square, and then place one tablespoon sized scoop of the almond filling in the center. Fold every other corner into the center, and press to seal. Repeat with the second roll of puff pastry dough. At this point, you can cover the baking sheets and refrigerate until you are ready to bake in the morning.
In the morning, preheat the oven to 400 degrees, and then brush each pinwheel with the egg wash and sprinkle with some chopped almonds.
Bake for about 10 minutes, or until the tops are golden brown. Transfer the pinwheels to a cooling rack and then sprinkle with powdered sugar.
These are best served the same day they are baked, but they really are so quick to whip up when you have them assembled the night before. As I went through a few rounds of recipe testing with these, I brought them to a breakfast at church, as well as to a couple of my neighbors and they all loved them! They are light, buttery, flakey and that almond filling is just heavenly!
The puff pastry I used for these is made with all butter and I found it at Trader Joe’s. I’ve been told they only carry the puff pastry for the holiday season, so you might want to buy a few extra to keep in your freezer. I can think of a few other pinwheel variations I’d love to try out! Enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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For the Filling
- 1/4 cup butter, softened
- 8 ounces almond paste (you can find it in the baking aisle)
- 1/2 cup powdered sugar
- 1/3 cup all-purpose flour
- 1 egg white (reserve and refrigerate yolk for egg wash)
- 1/2 cup finely chopped almonds (I used sliced almonds, then chopped them finely)
- 2 rolls of frozen puff pastry (Trader Joe’s comes two per pack)
- 1 reserved egg yolk
- 1–2 tablespoons milk
- 1/4 cup chopped almonds
- 1/4 cup powdered sugar
For the Filling
- In the bowl of an electric mixer, combine butter, almond paste, powdered sugar, and flour. Mix on medium speed with a paddle attachment until combined. Add egg white and almonds, and mix again until everything is incorporated. Cover and refrigerate until ready to use.
- Thaw the puff pastry according to directions. I just leave mine out on the counter for 20-30 minutes. Unroll the puff pastry on a baking sheet. I did not line mine, and had very little sticking, but depending on your baking sheet you may want to use parchment paper or Silpat.
- Cut the puff pastry into 12 equal squares. Spread the squares out onto the baking sheet so that they are about an inch apart.
- Using kitchen shears or a paring knife, make a one inch cut from the corner of each square diagonally toward the center.
- Place a tablespoon size scoop of the filling into the center of each square, and then fold every other corner to the center, pressing firmly to seal. Repeat with the second roll of puff pastry.
- At this point you can cover the pinwheels with plastic wrap or foil, and refrigerate overnight until you are ready to bake them.
- When ready to bake, preheat the oven to 400 degrees. Use your reserved yolk to make an egg wash, beating 1-2 tablespoons of milk with the yolk. Brush the top of each pinwheel with the egg yolk, and then sprinkle with chopped almonds.
- Bake for 9-11 minutes, or until the center has puffed up and the top is golden. Remove from the oven, and transfer the pinwheels to a cooling rack. Dust with powdered sugar.