Puff Pastry Pinwheels

The pinwheel shape is a classic and can be produced from either croissant dough or Danish dough following the same directions given here for this puff pastry version; you must allow either of those to proof to about doubled in volume before applying the second coat of egg wash and any of the toppings/fillings. Made with any of the three doughs, pinwheels baked with pastry cream or cream cheese filling on top can be decorated after they have cooled with sliced fresh fruit or berries arranged