|Frozen puff pastry||17 1⁄4 Ounce (3/4 Package, Thawed)|
|Ground almonds||25 Gram (1/4 Cup)|
|Orange jelly/Marmalade||1 Tablespoon|
|Orange liqueur||1 Teaspoon|
|Egg yolk||1 , beaten|
|Hot water||1 Tablespoon|
On a floured surface, roll out puff pastry dough to a 15-inch (37.5-cm) square.
Divide into sixteen 3-1/2-inch (8.5-cm) squares, leaving 2 strips of dough for later use.
Cut diagonally in from the corners of each square towards the center, leaving dough joined in the center to hold filling.
To make filling, combine almonds, orange jelly or marmalade and orange-flavored liqueur in a small bowl.
Place a little filling in the center of each square.
Fold points of 4 cut corners to the center to make pinwheels.
Press down firmly and brush with egg yolk.
Cut out 16 small rounds from remaining dough and place in the center of each pinwheel.
Brush with egg yolk.
Sprinkle a baking sheet with cold water.
Place pinwheels on dampened baking sheet.
Refrigerate 15 minutes.
Preheat oven to 425°F (220°C).
Bake pinwheels 10 to 12 minutes or until puffed and golden.
Transfer to a rack.
To make frosting, blend powdered sugar and water in a small bowl.
Spoon frosting over pinwheels while they are still warm.
Sprinkle with chopped pistachios before frosting sets.