Place the puff pastry out onto a floured surface and flatten it a bit to remove any wrinkles. Spread the jam all over leaving a 1/2 inch uncovered along one edge. Starting with the other, jam-covered edge, roll the pastry up into a big roll then place in the freezer for 15 minutes.

Preheat oven to 400°F.

Once the roll is chilled, remove from the freezer and slice it into 12 little pinwheels. Spray a muffin tin with cooking spray and place a pinwheel in each muffin cup. Cook in the oven for 15 minutes or until golden brown.

While the pinwheels are still slightly warm, turn them out onto the counter so they don’t stick to the pan.