In a large bowl beat heavy cream with an electric mixer
and whisk attachment until soft peaks form, set aside.
Combine flour, baking powder, sugar and salt in a large
mixing bowl. Cut in butter with a fork
or pastry blender. Can also be done in a
food processor. Blend until fine crumbs.
Gradually fold whipped cream into dough in 2
additions. Once incorporated, turn out
onto a lightly floured surface, knead dough until soft and smooth. Form into
two balls, flatten into discs, wrap
tightly in plastic wrap and refrigerate for 30 minutes.
Meanwhile, make the jam filling, add all filling
ingredients to a medium size saucepan.
Bring to a boil over medium heat, stirring often, reduce heat and simmer
until thickened, about 10 minutes.
Remove from heat, transfer to a bowl, mash with a fork to remove any
large chunks. Place in fridge to
cool. Preheat oven to 375°F.
After the dough has chilled, remove from fridge and
allow to come to room temperature for 5 minutes. Working with one ball at a time, roll out to
?-inch thick. Cut into 3-inch squares
and place on an ungreased cookie sheet spaced 1-inch apart. Cut diagonal slits 1-inch long in the corners
of each square, like making an “X” from corner to corner, but do not go all the
way into the middle. Place 1 heaping
teaspoon of filling in the center of each square. To create the pinwheel shape, lift every
other split corner and bring to center over jam. Pinch tips firmly together in the center.
Beat egg with water and brush over the tops, use extra
on the center to prevent the star from opening up during baking, sprinkle
lightly with coarse sugar. Bake at 375°F
for 12 to 14 minutes, or until points are light golden brown. Let cool on baking sheet for 5 minutes before
transferring to wire rack to cool completely.
Repeat with remaining dough, rerolling any extra pieces.
Store in an airtight container for up to one week.
*TIP* Using a pizza cutter helps make smoother and
faster cutting. Keep dough as cool as
possible when working with it, over handling will start to melt the butter in
the dough. If it gets sticky, place back
in the fridge for 10 minutes.