Apple Pinwheels paired with Sutter Home White Zinfandel​

Apple Pinwheels paired with Sutter Home White Zinfandel​

Wine Varietal: White Zinfandel


1 puff pastry dough

4 ounces cream cheese, softened

2 tablespoons granulated sugar

1/4 teaspoon vanilla

1 apple, sliced

1 tablespoon coarse sugar, optional

Egg Wash

1 egg

1 tablespoon water

Sugar Glaze

1 cup powdered sugar

1 tablespoon margarine or butter, softened

½ tsp vanilla

2-3 tbsp milk or half and half


  1. Preheat oven to 425°
  2. With a hand mixer, beat cream cheese, 2 tablespoons sugar, and vanilla until smooth. Set aside.
  3. Cut apple into 1/8-inch-thick slices. Place in medium bowl and add lemon juice and 1 tsp sugar, toss to coat. Set aside
  4. Roll out pastry dough. If using homemade dough, roll to 8″ X 16″.  If using store bought dough, use both sheets. Roll each out slightly larger than original size. 
  5. Cut dough into 4″ squares using a pizza wheel or a sharp knife. Move each square to a parchment lined baking sheet. 
  6. Place 1-2 teaspoons of cream cheese mixture in center of each square.
  7. Make slits on the corners of each square. Fold one corner of each triangle piece toward the center. Press down firmly. Repeat with remaining corners.

Egg Wash

  1. Mix egg and water together in a bowl. 
  2. Brush egg wash across entire surface of pastry. Sprinkle with sugar.
  3. Top with 3 apple slices.
  4. Bake in a preheated 425° oven for 15 minutes. 

Sugar Glaze

  1. In medium bowl, combine powdered sugar, margarine, vanilla, and half and half until smooth, adding enough milk for desired glaze consistency.
  2. Once pastries are cooked and cooled, drizzle over pinwheels.
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