Ingredients for 24 windmills

  • 1 pack ready puff pastry sheets (size 40×32 cm.), KARDIS
  • 400 gr. cream cheese, Linessa
  • 100gr. berry jam, Deluxe
  • 2 beaten eggs, for brushing
  • All purpose flour for flouring, Rivercote


For the glazing

  • Icing sugar for sprinkling, Belbake
  • 24 forest berries, Green Grocer’s
  • Fresh mint leaves
  • Lemon or orange zest



  1. Mix the cream cheese in one bowl and the jam in the other.
  2. Sprinkle flour on your working surface and spread out the puff pastry and with the help of a large ruler and a pizza cutter cut the puff pastry into 12 squares 10×10 cm. Repeat with the second pack.
  3. Score each square with four diagonal lines, starting from the corner towards the centre of each square.
  4. Put a tablespoon of soft cheese in the middle.
  5. Shape each piece of dough into a windmill by folding four of the eight edges to the centre, pressing slightly so that they stick. Put in a baking tray lined with greaseproof paper.
  6. Pre-heat the oven to 180°C. Brush the windmills with the egg and bake in the oven for 20 minutes or until they are golden brown.
  7. Remove from the oven and leave to cool.
  8. Put the jam, the berry, the fresh mint leaves and the orange or lemon zest in the middle.
  9. Sprinkle with icing sugar.