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Pistachio and goji pinwheels

Inspired by the traditional French "pain aux raisins" (like Danish pastries), here is a colourful and flavoursome version filled with pistachio cream and goji berries.

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Last modified on: October 10^th 2021

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For 12 pieces, you will need:

1 300 g Yeast-based flaky dough (for croissants)
2 200 g Pistachio cream
3 100 g goji berries
4 20 g beaten egg (optional)
Total weight: 600 grams

Change these quantities to make:

4 pieces 6 pieces 12 pieces 24 pieces 36 pieces

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 24 min.

Resting: 1 hour 30 min.

Cooking: 25 min.

All in all: 2 hours 19 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 10 min.

You will need your 300 g Yeast-based flaky dough (for croissants) to be really cold. If it isn't, roll out roughly, then lay on a baking sheet and chill in the freezer for 10 minutes, or in the fridge for 30 minutes.

Stage 2 - 5 min.

Roll out the dough into a large rectangle 18" x 10" (45 x 25 cm). Tip: Lay the dough on a plastic sheet to make the next stage easier.

Stage 3 - 2 min.

Mark a line 2" (5 cm) in from the nearest short edge.

Stage 4 - 2 min.

Use a rolling pin to thin out the edge part nearest you.

You will completely squash the dough, but don't worry, this will help when it comes to sealing up the roll later.

Stage 5 - 3 min.

Spread 200 g Pistachio cream over the whole surface, apart from the thinned bottom edge.

Stage 6 - 2 min.

Scatter 100 g goji berries over the cream filling.

Stage 7 - 3 min.

Now comes the tricky part: you need to roll up the dough, starting from the furthest edge, into a neat cylinder.

If you have the dough on a plastic sheet, simply pull this towards you slightly to start the roll.

Stage 8

If you do this really carefully, you should end up with a tightly rolled and even cylinder.

Stop when you get to the line you marked.

Stage 9 - 2 min.

Use a brush dipped in water to moisten the thinned edge of the dough.

Stage 10 - 20 min.

Finish rolling the dough, sticking the moistened edge firmly, and lay the roll on a baking sheet, still in its plastic sheet if possible.

Chill in the freezer for 20 minutes, or the fridge for 45 minutes to make the roll easier to slice.

Stage 11 - 5 min.

After chilling, use a serrated knife to cut the roll into slices about 1" (2.5 cm) thick.

Stage 12

Lay the slices on a baking sheet, well spaced out (they will swell during rising and baking), no more than 6 on a sheet.

Stage 13 - 1 hour

This is not essential, but you can glaze the slices around the sides only, or this will hinder the rising in the oven.

Put somewhere hot to rest and rise for 1 hour.

Stage 14 - 25 min.

Preheat the oven to 360°F (180°C).

Bake for 20 to 25 minutes, keeping an eye on the browning towards the end.

Leave to cool on a wire rack.

Remarks

As with many other pastries, these freeze very well for baking later: freeze the slices just after cutting.

For the classic "pain aux raisins", fill with confectioner's custard and raisins.

Keeping: Should be eaten as fresh as possible while the yeast-raised flaky dough is still crisp.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	340 130 %	1,930 180 %	1,360 210 %	17,330 870 %	72,540 870 %
Per 100 g	60 20 %	320 30 %	230 30 %	2,890 140 %	12,090 140 %
Per piece	30 10 %	160 20 %	110 20 %	1,440 70 %	6,050 70 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, Egg, Gluten, leaven, Nuts

How much will it cost?

For 12 pieces : 6.06 €
Per piece : 0.51 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Yeast-based flaky dough (for croissants)

You can get more informations, or check-out other recipes which use it, for example: Boulangère tart tatin with vine nectarines, Baker's apple soles, Mirlitons of Guipavas, French croissants, Raisin breads (pains aux raisins), ... See them all 6

Pistachio cream

You can get more informations, or check-out other recipes which use it, for example: Cherry and pistachio tarts, ... See them all 1

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