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Raspberry White Chocolate Cream Cheese Pinwheels

These mini pinwheels inspired by Harry London’s White Chocolate Raspberry Tarts perfect for parties. With white chocolate, cream cheese and raspberry jam wrapped up in a flaky puff pastry, they’re a sweet and savory treat everyone will love. 

I seriously love sweet, delicious Harry London White Raspberry Tarts. They are creamy white chocolates with a decedent raspberry filling. I am attending a baby sprinkle soon, and wanted to bring something sweet for guests to nibble on. They were sticking with finger foods for the menu, so I created these raspberry pinwheels inspired by the Harry London Raspberry Tarts.



  • One 8-oz package cream cheese, softened
  • Puff pastry (1 sheet)
  • 1 teaspoon vanilla
  • 1/4 cup sugar (plus extra for dusting)
  • 1/4 cup white chocolate chips
  • raspberry jam
  • 1 egg
  • raspberries for garnish

In a stand mixer, use the paddle attachment to mix together 8 oz softened cream cheese, ¼ cup sugar, 1 tsp vanilla. Once blended well, stir in ¼ cup white chocolate chips.

Thaw out your puff pastry on the counter as directed on packaging. Once thawed unwrap a sheet and cut along the folds into thirds. Cut each third into 4 small squares.

Use a fork to prick on the puff pastry. In the middle of a puff pastry square put a dollop of the cream cheese mixture. Top the cream cheese with a little bit of raspberry jam.

From each corner, cut diagonally towards the center. Stop right at the edge of the cream cheese and raspberry jam.

On each cut piece, fold one corner in to the middle. Be sure to fold the same corner on each side in towards the middle to create a pinwheel shape.

Create an egg wash and brush the tops of the pinwheels with the egg wash. Sprinkle with sugar and bake in 400 degree oven for 10-12 minutes until golden.

Cool on a rack and top with raspberry in the center of the pinwheel.

Makes 12 pinwheels

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