Ever since I got married, my husband and I have a tradition of eating really good quality ice cream at least once a month, as a splurge from our “good” eating habits. He introduced me to a flavor, “white chocolate raspberry truffle” (ahem, Haagen Dazs) that blew my mind away. I’m not a huge fruity flavor fan, but this raspberry with white chocolate combo just can’t be ignored. Since then, I’ve always tried different desserts that combine both raspberry and white chocolate. Today, I’m sharing one of these recipes: white chocolate raspberry pinwheels.
These pastries are simply phenomenal: imagine a flaky pastry dough baked to perfection, with gooey white chocolate and cream cheese, and some tart raspberry jam with fresh raspberries baked into the center.
It doesn’t get any better than this. I made my own raspberry jam (crushing a few raspberries with sugar and some water; then cooking it until thickened). I also creamed the cream cheese with some sugar and vanilla. For a fun whimsical touch, I turned the corners of the pastry dough so it forms a “pinwheel” shape.
This is such a fun and easy dessert to make. The original recipe I adapted made only 8, but I cut the dough into smaller portions to make 18. I think these are much cuter, but it requires a delicate hand to assemble! You can always just make 8 if you wish to keep things simple.
Seriously, if you are looking for a quick and rewarding dessert to make and enjoy, these are perfect. I shared these pastries with a good friend of mine, and we both agreed that they are delicious. Try it out for yourself, I hope you enjoy them!
Yummy, flaky pastries filled with cream cheese, white chocolate, and tart raspberries for a delicious combination of flavors.
- 1 package frozen pastry dough (2 10x10 in sheets)
- 1 large container raspberries
- 1/2 cup raspberry jam
- 1/2 cup white chocolate chips
- 1/2 package cream cheese
- 3 tbsp sugar
- 1 tsp vanilla extract
- 1 egg, beaten with 1 tsp water
- Beat the cream cheese with sugar and vanilla extract until fluffy, about 1 minute.
- Take the pastry dough, cut each sheet into 4 or 9 squares. If the sheet is not 10x10 in, roll it out until it is. Pepperidge Farm's brand has the perfect size.
- Poke each square with a fork multiple times. Place the squares onto a baking sheet (or two baking sheets).
- Put a dallop (1 tsp) of cream cheese mixture onto each pastry square.
- Put a dollop (or about 1 tsp) of raspberry jam in the center of each square.
- Sprinkle some white chocolate chips and about 3-4 fresh raspberries on top of the raspberry jam and cream cheese mixture.
- Cut diagonal lines in each corner of each square. Don't cut underneath the mixture.
- Take one corner of a square, turn it in towards the center. Then take the next corner, and turn that in towards the center. Do this until the pastry looks like a pinwheel. (See pic for reference).
- Repeat with each square.
- Brush top of pastry with the beaten egg.
- Bake at 350 Deg F until pastry is golden and puffed, about 10 minutes (check around 7-8 minutes to make sure it's not burning).
- Let cool and serve at room temperature.
For smaller pinwheels, keep the dollops of cream cheese and raspberry jam small. Sprinkle about 3 chocolate chips and 3 raspberries before folding the dough into a pinwheel. Larger pastries can handle more cream cheese and raspberries and white chocolate chips.