These gorgeous Lemon Curd and White Chocolate Pinwheel Pastries are ready in under 30 minutes and only require 4 ingredients! Flaky, buttery and super tasty, you really need to try them!
Good afternoon (or good morning, wherever you are)! Today I have an incredibly simple, four-ingredient dessert that comes together in under 30 minutes: Lemon Curd and White Chocolate Pinwheel Pastries.
Aside from the mouthful of a name, these little pastries are flaky, buttery and utterly addictive. They look impressively fancy but are so quick and easy to assemble — perfect for breakfasts, brunches, or a last-minute dessert when you want something bright and seasonal.
Full disclosure: it’s my birthday, so I may be biased when I say you should definitely make these. I’m celebrating turning 25 and decided a small lemon-filled treat was just the right way to mark the day. I originally planned a different cake, but when that didn’t go to plan, these pinwheels were a simple, joyful swap.
These pastries use ready-rolled puff pastry because life is short and making puff pastry from scratch is time-consuming. Ready-rolled sheets deliver the crisp, flaky texture you want with minimal effort. The assembly is straightforward: cut the sheet into squares, make small diagonal cuts at each corner to create flaps, spoon in lemon curd, sprinkle white chocolate chips, and fold alternating corners toward the center to form pinwheels.
The result is a golden, bubbling centre of tart lemon curd surrounded by delicate, buttery layers of pastry and pockets of melted white chocolate. They make a lovely spring dessert, and they’re also a treat for breakfast if you feel like celebrating.
Lemon Curd and White Chocolate Pinwheel Pastries
Author: Annie S
These gorgeous Lemon Curd and White Chocolate Pinwheel Pastries are ready in under 30 minutes and only require 4 ingredients! Flaky, buttery and super tasty.
Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 6
Ingredients
- One 375g / 13oz sheet of ready-rolled puff pastry
- 3 tbsp lemon curd (homemade or good quality shop-bought)
- 2 tbsp white chocolate chips (plus extra for sprinkling after baking, optional)
- 1 medium egg, lightly beaten (for egg wash)
Instructions
- Preheat the oven to 200°C / 400°F and line a baking tray with greaseproof paper or a silicone mat.
- Place the ready-rolled puff pastry on the tray and cut it into six equal squares. Trim any off-cuts so the squares are even.
- On each square, make a diagonal cut about 1 to 1½ inches long into each corner, pointing toward the center. Leave the very center uncut so there is space for the lemon curd. You should end up with four flaps on each square.
- Prick the center of each square lightly with a fork to help control excessive puffing.
- Put ½ tablespoon of lemon curd into the center of each square, then divide the white chocolate chips between the six pastries, scattering them over the curd.
- Use a pastry brush to add a tiny dot of egg wash to every second flap. Fold these flaps over the curd toward the centre, skipping the next flap, and continue around until you have a pinwheel shape.
- Brush the exposed pastry surfaces lightly with the remaining egg wash.
- Bake for 9–11 minutes, or until the pastries are risen and golden and the lemon curd is bubbling.
- Allow them to cool for about 5 minutes on the tray, then sprinkle with any extra white chocolate chips if desired.
- Let cool completely before serving, or enjoy warm. Dust with a little icing sugar if you like.
Storage
Store the pinwheels in an airtight container at room temperature for up to 3 days, or in the fridge for up to 4 days. Reheat briefly in the oven to refresh the pastry before serving.
Tips
- Use the best lemon curd you can find — the flavor really makes these shine. Homemade lemon curd is wonderful if you have it, but a high-quality shop-bought jar works well, too.
- If your puff pastry puffs up more than you like, prick the pastry base a little more thoroughly before filling.
- White chocolate chips add sweet pockets of creaminess; for a different contrast try a few dark chocolate chips or a light sprinkle of finely chopped nuts after baking.
These pinwheels are a lovely bright treat for spring and summer gatherings, and they’re a quick bake when you want something pretty without a lot of fuss. If you make them, enjoy — and happy baking!
