i stumbled across the amazingly talented food blogger eva from adventures in cooking a few weeks ago and instantly fell in love. her work is beautiful and i’m very excited to announce that she’ll be joining designlovefest as a monthly contributor. today she’s going to show us how to make raspberry rhubarb pinwheels….welcome eva!

Pinwheels are a traditional Danish pastry that are made with a rich and buttery dough. The filling is traditionally made with a sweet fruit like cherries or strawberries, but since we’re nearing the end of spring I thought it would be nice to give rhubarbs a grand farewell with this pastry. And to counteract their immensely tangy flavor, I incorporated the ever-sweet raspberry. Together they make quite the pair, and when rolled up in buttery, cinnamony dough, baked in the oven ‘till crispy, and topped with a dollop of whipped cream, you’ve got a real special spring sweet on your hands. – Eva

Raspberry Rhubarb Pinwheels
By Eva Kosmas Flores of Adventures in Cooking



• 4 cups flour
• 1 and 1/3 cups butter, cold and hard
• 1/2-2/3 cup ice water
• 3 teaspoons sugar
• 1 and 1/4 teaspoons salt
• 1/2 teaspoon cinnamon


• 1 stalk of rhubarb, cut in 1-inch pieces
• 6 ounces raspberries
• ½ cup granulated sugar
• ¼ cup brown sugar
• ¼ teaspoon cinnamon


• egg wash (1 egg whisked with 2 teaspoons water)
• roughly 2 tablespoons raw sugar
• 3 ounces raspberries
• 1/3 cup whipped cream
• powdered sugar for sprinkling

• Begin by preparing the dough. In a large bowl mix together all of the dry ingredients. Cut the butter into roughly 1-inch size pieces over the bowl, allowing the butter pieces to fall into the dry ingredients. Pour the cold water into the bowl a little bit at a time and mix the dough together with your hands, kneading until the dough just sticks together. Once the dough sticks together, you don’t need to add any more water. Roll out the dough into two separate ¼ inch thick rectangles, then wrap each one with plastic wrap and place in the refrigerator to allow the dough to relax while you prepare the filling.

• To prepare the filling, bring the rhubarb, raspberries, granulated sugar, brown sugar, and cinnamon to a boil over medium heat. Reduce heat to low and allow to simmer, uncovered, until the mixtures reduces by half and thickens, stirring every 5 minutes. Once the mixture reaches the desired consistency, remove from heat and allow to cool to room temperature.

• Once the filling has cooled completely, you can begin assembling the pinwheels pastries. Preheat the oven to 375 degrees Fahrenheit. Remove the dough from the refrigerator and cut it into 3-inch by 3-inch squares. Place the squares on a baking sheet lined with parchment paper and place about 1 teaspoon of the filling in the center of each square. Use a sharp knife to cut diagonally from the corner of each square going towards the filling in the center, stopping about 1/8 of an inch away from the filling.

• To create the pinwheels, fold the top left-hand corner of each square down over the filling. Continuing around the square clockwise, fold down the left-hand corner of the remaining 3 corners of the square, gently patting down the crease to ensure it doesn’t unfold while baking. Brush the exposed surfaces of the pinwheel lightly with the egg wash and sprinkle each pinwheel with a pinch of the raw sugar. Place in the oven and bake until the pinwheels turn golden brown, about 15-25 minutes. Remove from the oven and allow to cool completely.

• To serve, top each pinwheel with a heaping spoonful of whipped cream and a single fresh raspberry. Sprinkle with powdered sugar and enjoy!

recipe + photos by Eva Kosmas Flores of Adventures in Cooking for designlovefest– want more food posts? go here! 



Add your own

  • 1. Rachael  |  June 4th, 2014 at 5:19 am

    wow the photography is gorgeous!! Bravo Eva – the Rhubarb its so beautiful!! :) My mother in law was looking for a great dessert to bring this weekend – Im signing her up for this :) haha

  • 2. Xandra ★  |  June 4th, 2014 at 6:03 am

    They look so summery and Christmasy at the same time!

  • 3. Stina  |  June 4th, 2014 at 7:07 am


  • 4. 204 Park  |  June 4th, 2014 at 7:23 am

    These. Look. Delicious! And the pictures are beautiful too! Xo, S

  • 5. Anna  |  June 4th, 2014 at 7:41 am

    Damn, these are cute.

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  • 7. Anon  |  June 4th, 2014 at 10:19 am

    I love your blog. But I do have to say I miss your more personal posts a lottt. Personal style, personal journeys, etc!

  • 8. Jacquelyn | lark & linen  |  June 4th, 2014 at 10:26 am

    aaand my mouth is watering!

  • 9. Jade Sheldon-Burnsed  |  June 4th, 2014 at 10:58 am

    Go Eva go!!!

  • 10. Cintia  |  June 4th, 2014 at 11:47 am

    Awesome post, this is the first time that see Eva, I love her style of photography, that light is my favorite mood. Love it. Thank you.

  • 11. maggie  |  June 4th, 2014 at 12:05 pm

    To quote my grandmother, these look “absolutely divine.” These look amazing.

  • 12. Resting Roost  |  June 4th, 2014 at 1:46 pm

    These look beyond amazing! Is there any better combination than rhubarb and raspberry? I can’t wait to try them!

  • 13. Anna  |  June 5th, 2014 at 1:56 am

    they look really yummy and the pictures are gorgeous!!!

  • 14. Alanna  |  June 5th, 2014 at 8:07 am

    These are gorgeous! So excited for the Eva/DLF pairing!

  • 15. Kailani  |  June 5th, 2014 at 1:10 pm

    wow, looks delicious and the photography is gorgeous!

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    These are too cute and love the photography!

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