Pastry:

2 1/2 cups flour
2/3 cup cold unsalted butter
1/3-1/2 cup ice water, approximately

Sift flour into a wide bowl. Cut cold butter into flour using two knives or a pastry blender until the mixture resembles coarse meal with chunks the size of small peas.

Using a fork, stir in ice water gradually, tossing lightly, and adding only enough flour to allow the dough to come together in a ball.

Using floured hands, bring the dough together into a ball, handling as little as possible; wrap in plastic wrap and refrigerate for half an hour.

Lightly flour a work surface and roll the chilled dough into a rectangle 1/4-inch thick.

Fold lengthwise into thirds, as if you were folding a business letter, bringing both edges into the center to form 3 layers.

Roll lightly, turn dough sideways and roll out into a rectangle again. Repeat the folding, turning and rolling 2 more times. Wrap and refrigerate for half an hour.

Roll again, fold in thirds and roll into a rectangle 1/8-inch thick. Trim the edges to neaten, then cut into 4-inch squares. Place the squares onto a lightly greased baking sheet.

Brush the top of each square with beaten egg white and sprinkle with granulated sugar.

Using a very sharp knife, cut a slanted line beginning at each point and cutting toward the center of the square, 1 1/2-inches in, leaving the very center uncut (4 cuts).

Filling:

1/4-1/2 cup prune jam, fig filling, red currant jelly, strawberry or raspberry jam, sweetened cream cheese, such as cheesecake filling, or lemon curd

Place a teaspoonful of jam or filling in the center. Fold the point of alternating corners into the center to form a pinwheel. (See diagram.) Press the point down into the dough so it won't pop up while it bakes.

Place a maraschino cherry half in the center (optional). Sprinkle with finely chopped almonds, if desired.

Bake in a preheated 450°F oven for 7-10 minutes, or until light golden brown and the filling is cooked through.

Topping:

2 egg whites, beaten with 2 teaspoons water
1/2-2/3 cup grated unblanched almonds (optional)
sugar

Remove from oven and dust with confectioners sugar; drizzle with confectioners icing, if desired.

Cooks Note: Purchased puff pastry may be used for the pastry portion of this recipe.

Submitted by: CM