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.
24 K 5/5 (1 reviews)
2 hours 20 min.
Average
12 pieces
4 IngredientsLast modified on: October 10th 2021
For 12 pieces, you will need:
- 1
10.6 oz Yeast-based flaky dough (for croissants) - 2
7.0 oz Pistachio cream - 3
3.5 oz goji berries - 4
0.7 oz beaten egg (optional)
Change measures:
Times for this recipe
Preparation: 25 min.
Resting: 1 hour 30 min.
Cooking: 25 min.
All in all: 2 hours 20 min.
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 10.6 oz 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.
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 7.0 oz Pistachio cream over the whole surface, apart from the thinned bottom edge.
Stage 6 - 2 min.
Scatter 3.5 oz 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.
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.
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.
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.
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.
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.
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 RDI=130 % | 1,930 RDI=180 % | 1,360 RDI=210 % | 17,330 RDI=870 % | 72,540 RDI: 870 % |
| Per 100 g | 60 RDI=20 % | 320 RDI=30 % | 230 RDI=30 % | 2,890 RDI=140 % | 12,090 RDI: 140 % |
| Per piece | 30 RDI=10 % | 160 RDI=20 % | 110 RDI=20 % | 1,440 RDI=70 % | 6,050 RDI: 70 % |
How much will it cost?
- For 12 pieces : 6.10 €
- Per piece : 0.55 €
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: Croissant dough apples, French croissants, Boulangère tart tatin with vine nectarines, Raisin breads (pains aux raisins), Baker's apple soles, ... 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
Other recipes you may also like
Household cake (Gâteau de ménage)
A traditional recipe from Franche-comté, it's a flat round kind of brioche, covered with an egg cream called "Goumeau".June 15th 2020495 K 25 3 hours 60 min.
Chocolate eclairs
This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result. But don't let that discourage you; there are demonstration videos and I will...February 6th 2011296 K 34.5 3 hours 55 min.
Plum tart "En passant par la Lorraine"
This tart - with a nod to the French children's song - features produce the Lorraine region is famous for: plums and hazelnuts. The small, sweet mirabelles contrast with the larger plums and make the most of the different varieties.September 1st 201940 K 1 hour 60 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011353 K4.0 1 hour 15 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 6th 2021283 K 24.5 3 hours 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-12-01)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.