Dough to use: Either 5″ x 5″ Squares, 10″ x 15″ Sheets or 15 lb. Ready-to-Sheet Bulk.

1. Dough Preparation:
Thaw desired number of squares or cut thawed sheets into 6 squares or prepare bulk dough according to directions, cut into 5″ squares.

2. Makeup:
a. Bake and Fill Method:

i. Cut 2″ diagonal slit from each corner toward center.
ii. Waterwash center surface.
iii. Fold alternating corner points, one at a time, in sequence to center. Press each one firmly into place.
Optional – Waterwash top and press into sugar.

b. Fill and Bake Method:

i. Same steps as above, but instead of pressing into sugar, deposit 1 to 1½ oz. bakeable fruit filling on center before baking.

3. Panning:
(Standard 18″ x 26″ bun pan)
Line pan with baking paper. Place 12 Pinwheels, 4 rows of 3, with minimum of 1½” between each.

4. Baking:
Bake in preheated oven 380º-400ºF oven for 20-25 minutes until golden brown.

5. Finishing:
a. Bake and Fill Method: Deposit 1 to 1½ oz. fruit, custard or cheese filling onto baked center. If pressed into sugar, leave plain.

b. Fill and Bake Method: When cool, dust with powdered sugar or drizzle with white icing.


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