Apricot and Raspberry Pinwheels
Thaw the puff pastry according to package instructions.
Preheat the oven to 220°C (approximately 425°F).
Cut each puff pastry slice into a square about 10 x 10 cm (approximately 4 x 4 inches), brush with the egg yolk and place an apricot and raspberry in the center.
Slice each corner toward the center, stopping about 3/4 of the way up. Fold the corner tip in and press to secure in the middle. Cut small circles from the last puff pastry sheet and place in the center. Brush with egg yolk and sprinkle with sanding sugar. Bake for 15 minutes, until golden brown. Remove from the oven, allow to cool slightly and dust with powdered sugar.