Puff pastry pinwheels with strawberries and cream
icing sugar
1/2 sheet frozen puff pastry, thawed
6 large strawberries, hulled, sliced
1/3 cup thickened cream, whipped
1 Preheat oven to 200°C fan-forced. Generously sprinkle flat work surface with icing
sugar. Lay pastry on top icing sugar, short end facing you. Sprinkle with more icing
sugar to coat entire sheet of pastry. Carefully roll pastry from short end like a swiss
roll.
2 Cut pastry log into 1cm-thick slices. Using more icing sugar on work surface, flatten
slices and roll until very thin. Place pastry discs between 2 sheets of baking paper.
Bake between 2 trays for about 5 minutes or until golden and crisp. Set aside to cool.
3 Arrange half the strawberries on one pinwheel. Top with half the cream. Top with
another pinwheel, remaining strawberries and cream. Serve dusted with extra icing
sugar and serve.
Store remaining pinwheel wafers in an airtight container for later use.