Pistachio and goji pinwheels


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.
21K 5/5 based on 1 reviews
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Last modified on: October 10th 2021

Keywords for this recipe:
For 12 pieces, you will need:

Change these quantities to make: 4 pieces 6 pieces 12 pieces 24 pieces 36 pieces
How long will it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
24 min.1 hour 30 min.25 min.2 hours 19 min.
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Step by step recipe


Stage 1 - 10 min.
Pistachio and goji pinwheels
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.
Pistachio and goji pinwheels
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.
Pistachio and goji pinwheels
Mark a line 2" (5 cm) in from the nearest short edge.

Stage 4 - 2 min.
Pistachio and goji pinwheels
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.
Pistachio and goji pinwheels
Spread 200 g Pistachio cream over the whole surface, apart from the thinned bottom edge.

Stage 6 - 2 min.
Pistachio and goji pinwheels
Scatter 100 g goji berries over the cream filling.

Stage 7 - 3 min.
Pistachio and goji pinwheels
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
Pistachio and goji pinwheels
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.
Pistachio and goji pinwheels
Use a brush dipped in water to moisten the thinned edge of the dough.

Stage 10 - 20 min.
Pistachio and goji pinwheels
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.
Pistachio and goji pinwheels
After chilling, use a serrated knife to cut the roll into slices about 1" (2.5 cm) thick.

Stage 12
Pistachio and goji pinwheels
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
Pistachio and goji pinwheels
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.
Pistachio and goji pinwheels
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
Whole recipe
Energetic valueProteins CarbohydratesFats
17,325 Kcal or 72,536 Kj340 gr1,930 gr1,355 gr
866 %131 %182 %205 %
Per 100 g
Energetic valueProteins CarbohydratesFats
2,888 Kcal or 12,091 Kj57 gr322 gr226 gr
144 %22 %30 %34 %
Per piece
Energetic valueProteins CarbohydratesFats
1,444 Kcal or 6,046 Kj28 gr161 gr113 gr
72 %11 %15 %17 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by 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)Yeast-based flaky dough (for croissants): You can get more informations, or check-out other recipes which use it, for example: Raisin breads (pains aux raisins), Baker's apple soles, Croissant dough apples, Mirlitons of Guipavas, French croissants, ... All
Pistachio creamPistachio 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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