Ingredients
Equipment
Method
- Preheat your oven to 350°F. This is an important step as a properly heated oven ensures even baking. Prepare your baking space by lightly spraying an 8-inch round cake pan with cooking spray.
- Unroll the dough from the canister. Carefully separate it into 4 rectangles. Pinch the perforations to seal them well; this prevents the filling from leaking during baking.
- In a small microwavable bowl, microwave the cream cheese on high for about 30 seconds until it softens. Then, stir in the granulated sugar and vanilla extract until the mixture is smooth and creamy.
- Take your cream cheese mixture and divide it among the rectangles you've formed. Spread it in a thin layer, leaving about 1/4 inch from one long edge of each rectangle.
- Next, divide the lemon curd among the rectangles, gently spreading it over the cream cheese layer. The combination of these flavors is going to be heavenly!
- Starting from the opposite long side of the clean edge, roll each rectangle into a long tube. Make sure to pinch the clean edge closed to keep everything intact.
- Once rolled, cut each tube into 4 equal slices. You should have a total of 16 slices. Place these slices, cut side up, in the prepared pan, making sure they are about 1 inch apart.
- Now, place the pan in the preheated oven and bake for 20 to 22 minutes or until the tops are golden brown. Keep an eye on them to avoid over-baking.
- While they bake, prepare the icing. Beat together the powdered sugar, lemon juice, and water until smooth. It should be a drizzle consistency.
- When the pinwheels are done baking, take them out and let them cool slightly. Drizzle the icing over the warm pinwheels for a sweet finishing touch. Enjoy!
Notes
Storage tips: Store any leftovers in an airtight container in the refrigerator to maintain freshness. These pinwheels are best enjoyed warm but can also be served chilled for a refreshing option.