If you don't fancy making a traditional Simnel Cake this Easter, here's an easy recipe for you! Pinwheels made with puff pastry and marzipan will only require 20 minutes of hands-on time! We used shop-bought ready-rolled puff pastry, mixed fruit and peel and LOTS of marzipan to make these delicious mini Easter Pastries. Enjoy these little beauties for an indulgent breakfast or with an afternoon tea!
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How to Make Easter Pastries with Puff Pastry?
Mix the dried fruit, candied peel and orange juice in a small bowl and leave to soak for 4 hours or overnight.
Cut a large sheet of baking parchment and sprinkle it with a teaspoon of icing sugar. Place your marzipan on it and roll it out to a rectangle that's the same size as your pastry sheet. If you are using ready-rolled marzipan, you can simply unroll it in the parchment that it's rolled in.
Unroll the puff pastry sheet. Lightly brush it with the melted butter. Place the marzipan sheet on top and lightly press down so it sticks to the pastry.
Drain the fruit and squeeze out excess moisture. Sprinkle the fruit all over the marzipan evenly. Then roll it up tightly starting from the long edge. Wrap in the baking parchment and place in the fridge for 30 minutes to firm up (it will make it easier to cut it).
When you are ready to bake, preheat the oven to 200°C Fan. Line a large baking tray (or two) with baking parchment. Take the pastry roll out of the fridge and cut 1cm thick rounds. Place them on baking trays leaving 3cm gaps in between them.
Bake in the oven for 9-12 minutes until puffed up and starting to brown. Transfer the pinwheels onto a cooling rack to cool down.
Frequently Asked Questions:
We used sultanas, raisins and currants, and also some candied mixed citrus peel. However, if you have some dried figs or apricots in your cupboards, chop them up and add them into the mix too!
Preppy Kitchen's Puff Pastry Recipe never failed us. But if you keep a sourdough starter, we encourage you to try the Sourdough Puff Pastry recipe. It will take some time, but the results are always amazing!
In the UK, there are normally two types of marzipan available in the supermarkets: golden and white. Furthermore, you can usually get a ready-rolled or a block of marzipan. All options will work perfectly fine in this recipe giving the Easter pastries the same flavour, so choose your colour preference.
The reason for chilling the puff pastry roll filled with marzipan and dried fruit is to let it firm up. This helps to cut the roll into even rounds, without squishing the circles too much. If you're not looking for uniformity, you can cut and bake straight away, but the Easter pastries will spread more and be less even.
If you are looking for other ideas for this Easter, other special occasion or simply a weekday treat, we think we can tempt you with the following:
- Salted Caramel Brownies
- Lemon and Poppy Seed Hot Cross Buns
- Brandy Snaps with Earl Grey Infused Cream
- Mango & Lime Fool
Simnel Pinwheels for Easter | Fruit & Marzipan Pastry Rolls
Equipment
- Large Baking Trays
Ingredients
- 160 g mixed dried fruit
- 40 g mixed candied peel
- 80 ml orange juice
- 1 teaspoon icing sugar
- 200 g marzipan
- 375 g ready-rolled puff pastry
- 1 tablespoon butter melted
Instructions
- Mix the dried fruit, mixed peel and orange juice in a small bowl and leave to soak for 4 hours or overnight.
- Cut a large sheet of baking parchment and sprinkle it with a teaspoon of icing sugar. Place your marzipan on it and roll it out to a rectangle that's the same size as your pastry sheet.
- Unroll the puff pastry sheet. Lightly brush it with the melted butter. Place the marzipan sheet on top and lightly press down so it sticks to the pastry.
- Drain the fruit and squizz out some of the moisture. Sprinkle the fruit all over the marzipan evenly. Then roll it up tightly starting from the long edge. Wrap in the baking parchment and place in the fridge for 30 minutes to firm up (it will make it easier to cut it).
- When ready to bake, preheat the oven to 200°C Fan. Line a large baking tray (or two) with baking parchment. Take the pastry roll out of the fridge and cut 1cm thick rounds. Place them on baking trays leaving 3-4 cm gaps in between them.
- Bake in the oven for 9-12 minutes until puffed up and starting to brown. Transfer the pinwheels onto a cooling rack to cool down.
Tavo says
You got me with marzipan and candied peel! The pinwheels came out fantastic!
Ieva says
Thanks, Tavo! I love that you love marzipan and orange peel as much as we do 🙂
Gina says
What a delicious Easter treat! Couldn't resist trying these once I saw marzipan in them. Thanks for a great addition to our holiday menu!
Ieva says
You are most welcome, Gina 🙂
Dannii says
Oh my kids would love these. I am going to add them to our Easter bake list.
Ieva says
That's great! Let me know how they turn out! 🙂