Raspberry Lemon Pinwheels

My friend told me about this recipe.  I made it slightly different.

2 sheets of puff pastry
1 (6 oz) container of fresh raspberries
1/2 stick of butter at room temperature
1 lemon, the zest and juice

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper (for easy clean up) and lightly spray with cooking spray.

Defrost two rectangular sheets on a baking sheet that is floured. Set aside.

In a bowl, mash your raspberries and butter with a potato masher or big spoon.  Add in about half a  tablespoon of lemon zest and then a tablespoon of lemon juice.

Spread your raspberry mixture down the center of your rectangle.  Roll the dough starting with one of the short ends to form a log.  Once your dough is a log, slice it into 8 pieces and place them on the baking sheet.

Bake your pinwheel shaped rolls 12 to 14 minutes