CHERRY PINWHEEL PASTRIES RECIPE

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Ingredients

Pastry Ingredients

  • 4½ tsp instant yeast
  • 1 tsp sugar
  • ½ cup warm water (110 degrees F)
  • 4 cups all purpose flour
  • 1/3 cup sugar
  • ½ tsp kosher salt
  • ¾ cup unsalted butter, cut into small cubes
  • 3 eggs
  • ½ cup whipping cream

Filling Ingredients

  • 1¼ cups cherry jam

Egg Glaze Ingredients

  • 1 egg
  • 1 tbsp water

Icing Glaze Ingredients

  • ½ cup icing sugar
  • 2 tbsp cream

Directions

  1. In medium bowl, combine yeast, 1 tsp sugar and warm water; let stand until foamy & frothy, about 5 minutes.
  2. Meanwhile, in large bowl, whisk together flour, 1/3 cup sugar and salt; cut in butter with pastry blender or two knives used in a scissor-like fashion until mixture resembles cornmeal.
  3. Whisk 3 eggs and ½ cup cream into (now frothy) yeast mixture; pour into flour mixture and stir to incorporate, until moistened.
  4. Cover bowl with plastic wrap and refrigerate for 8 hours or overnight.
  5. Preheat oven to 350 degrees F; butter two large baking sheets; set wire racks over waxed paper.
  6. Remove dough from refrigerator, divide dough in two (return one half of dough to the fridge), and use a rolling pin to roll out one half of the dough into a 12-inch square on a lightly floured board; cut into nine 4-inch squares.
  7. Dollop 1 tbsp filling into the center of each square of rolled dough.
  8. On each square, slice a 2-inch cut from each corner in toward the center; fold every other tip in toward the center (pressing firmly), forming the pinwheel shape (easy peasy!) Transfer pinwheels to baking sheets using a spatula.
  9. Repeat with remaining dough and filling.
  10. Beat 1 egg with 1 tbsp water in a small cup; brush lightly over pastries using a pastry brush.
  11. Bake in preheated (350 degree F) oven for 25-30 minutes — switching baking sheets on oven racks halfway through baking time — until beautifully golden.
  12. Transfer pastries to prepared wire racks to cool completely.
  13. Meanwhile, to prepare the icing glaze: in a small bowl, mix icing sugar with 2 tbsp cream. Using a fork, drizzle icing over pastries in zig-zag pattern.
  14. Get the coffee or tea brewing and get ready to nosh!

Recipe source: http://sweetgirlconfections

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