Fruit pinwheels

by

Makes 8

2 sheets frozen puff pastry, thawed

½ cup cream cheese, softened

½ cup jam, any flavor

¼ cup melted butter

¼ cup granulated sugar

Fresh berries, for garnish

Glaze

½ cup powdered sugar, sifted

2 tablespoons cream

Preheat oven to 375 F. Roll out each sheet of puff pastry on lightly floured work surface until it is a 10-inch square. Cut each into four 5-inch squares, and place on parchment-lined baking sheet. Spoon a tablespoon of cream cheese in the center of each square, smoothing and flattening with back of spoon into a 1½-inch circle. Top with a dollop of jam.

With a knife, make a 1½- to 2-inch cut at each corner of the dough, diagonally toward the center. (Do not cut underneath cream cheese.) Each square will now have 8 points. Gather every second point, bringing them to the center of the pastry. Press these 4 corners together slightly. Brush pastry with melted butter; sprinkle with sugar. If desired, add fresh berries. Bake 25 minutes or until puffed up and golden brown. Cool completely before applying glaze.

To make glaze, in a small bowl, combine powdered sugar and cream, stirring or whisking until smooth. Use a fork to drizzle glaze over pastries.