Korvapuusti (Cinnamon Pinwheels)
Swedish cinnamon and cardamom pastry rolls with a crispy, caramelized exterior and soft, tender crumb. These iconic Scandinavian treats are surprisingly approachable for home bakers.
- Total time
- 45 min
- Servings
- 12
- Calories
- 156
- Protein
- 2g
Ingredients
- 1.5 tablespoons unsalted butter
- 2 sheets store-bought puff pastry sheets (thawed if frozen)
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cardamom
- ⅛ teaspoon salt
- 2 tablespoons pearl sugar (Swedish pearl sugar or coarse sugar)
Instructions
- 1
Preheat your oven to 400°F and line a large baking sheet with parchment paper. Position the oven rack in the center.
- 2
In a small bowl, whisk together 0.25 cup granulated sugar, 2 teaspoons ground cinnamon, 0.5 teaspoon ground cardamom, and 0.125 teaspoon salt. Set the cinnamon sugar mixture aside — the cardamom is essential; it's what gives korvapuusti its distinctive Scandinavian warmth.
- 3
Remove the 2 puff pastry sheets from packaging and place one on a clean, dry work surface. If the edges are slightly curled, let it rest at room temperature for 2-3 minutes until pliable, but do not unfold it completely.
- 4
Melt 1.5 tablespoons unsalted butter in a small saucepan over low heat or in a 30-second microwave burst. Using a pastry brush, lightly brush the butter evenly across the entire surface of the first puff pastry sheet — this helps the cinnamon sugar adhere and creates a richer flavor.
- 5
Sprinkle about half of the cinnamon sugar mixture evenly over the buttered pastry sheet. Work gently and cover the surface as uniformly as possible.
- 6
Starting from one of the long edges, tightly roll the pastry sheet toward the opposite edge, creating a firm log. The tighter you roll, the better the pinwheel pattern will show. Once rolled, pinch the seam gently to seal it.
- 7
Using a sharp chef's knife, slice the log into 1-inch-thick rounds — you should get about 6 pieces per sheet. For clean cuts that don't compress the pastry, wipe your knife blade on a damp kitchen towel between cuts.
- 8
Place the slices cut-side up on the prepared baking sheet, spacing them about 2 inches apart — they will puff and expand during baking. Repeat steps 3–7 with the second puff pastry sheet and remaining cinnamon sugar.
- 9
Sprinkle the 2 tablespoons pearl sugar (or coarse sugar) evenly over the tops of all the pastries. Pearl sugar caramelizes beautifully and gives these pastries their signature crunch and visual appeal.
- 10
Bake for 12–15 minutes, until the pastries are puffed and deep golden brown on the edges and bottoms. The pastry will smell fragrant and the sugar will have caramelized into a crunchy shell.
- 11
Remove from the oven and let cool on the baking sheet for 2–3 minutes — they will firm up slightly but still be warm and perfect for serving. Serve warm or at room temperature.
Tools you’ll need
- oven
- large baking sheet
- parchment paper
- small bowl
- whisk
- small saucepan or microwave
- pastry brush
- sharp chef's knife
- damp kitchen towel
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
