Jam and Cream Cheese Pinwheels

• 2 sheets frozen puff pastry
• 1/4 cup white sugar
• 1 tablespoon cinnamon
• 1/2 cup butter, melted
• 1/4 cup cream cheese
• 1/4 cup jam, like raspberry, blackberry or strawberry

Sprinkle your counter with a little flour and set the puff pastry out to thaw at least 15 minutes. Pre-heat your oven to 400 degrees and line a baking sheet with parchment paper. Mix together the sugar and cinnamon in a small bowl.

When the dough is pliable, unfold both sheets. Brush them with butter and sprinkle generously with the cinnamon-sugar mix. Cut each sheet into 6 long strips.

Working one strip at a time, twist so the cinnamon-sugar spirals to the outside and then coil the pastry into pinwheels. Dab a little butter on the loose end and tuck this under the bottom. Nestle a spoonful of cream cheese and a spoonful of jam into the center of each pastry.

Transfer the pinwheels to the baking sheet. Bake for 18-20 minutes, until the surfaces are golden and the tips are toasted brown. Allow to cool on a rack for 10 minutes before eating.

Pastries are best eaten right away. Leftovers can be stored refrigerated for up to a week and are best reheated in a toaster oven.

Makes 12 pastries.

Per serving: 338 calories; 22 g fat (8 g saturated fat; 59 percent calories from fat); 22 g carbohydrates; 50 mg cholesterol; 632 mg sodium; 11 g protein; 1 g fiber.