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.
18K 1 5
Last modified on: October 10th 2021
Keywords for this recipe:For 24 pieces, you will need:
- 1
1 lb + 5.1 oz Yeast-based flaky dough (for croissants) - 2
14.1 oz Pistachio cream - 3
7.0 oz goji berries - 4
1.4 oz beaten egg (optional)
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 24 min. | 1 hour 30 min. | 25 min. | 2 hours 19 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 10 min.
You will need your 1 lb + 5.1 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 14.1 oz Pistachio cream over the whole surface, apart from the thinned bottom edge.
Stage 6 - 2 min.
Scatter 7.0 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 proving 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,511 Kcal or 14,700 Kj | 88 gr | 440 gr | 278 gr |
| 176 % | 34 % | 42 % | 42 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 293 Kcal or 1,227 Kj | 7 gr | 37 gr | 23 gr |
| 15 % | 3 % | 3 % | 4 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 146 Kcal or 611 Kj | 4 gr | 18 gr | 12 gr |
| 7 % | 1 % | 2 % | 2 % |
How much will it cost?
- For 24 pieces : 12.11 €
- Per piece : 0.50 €
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, Raisin breads (pains aux raisins), Mirlitons of Guipavas, French croissants, ... All |
 | Pistachio cream: You can get more informations, or check-out other recipes which use it, for example: Cherry and pistachio tarts, ... All |
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