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.
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Last modified on: October 10th 2021
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For 12 pieces, you will need:

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Times for this recipe
Preparation: 25 min.
Resting: 1 hour 30 min.
Cooking: 25 min.
All in all: 2 hours 20 min.
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Step by step recipe


Stage 1 - 10 min.
Pistachio and goji pinwheels : Stage 1
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 : Stage 2
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 : Stage 3
Mark a line 2" (5 cm) in from the nearest short edge.

Stage 4 - 2 min.
Pistachio and goji pinwheels : Stage 4
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 : Stage 5
Spread 200 g pistachio cream over the whole surface, apart from the thinned bottom edge.

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

Stage 7 - 3 min.
Pistachio and goji pinwheels : Stage 7
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 : 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.
Pistachio and goji pinwheels : Stage 9
Use a brush dipped in water to moisten the thinned edge of the dough.

Stage 10 - 20 min.
Pistachio and goji pinwheels : Stage 10
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 : Stage 11
After chilling, use a serrated knife to cut the roll into slices about 1" (2.5 cm) thick.

Stage 12
Pistachio and goji pinwheels : 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
Pistachio and goji pinwheels : Stage 13
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 : Stage 14
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 recipe340 RDI=130 %1,930 RDI=180 %1,360 RDI=210 %17,330 RDI=870 %72,540 RDI: 870 %
Per 100 g60 RDI=20 %320 RDI=30 %230 RDI=30 %2,890 RDI=140 %12,090 RDI: 140 %
Per piece30 RDI=10 %160 RDI=20 %110 RDI=20 %1,440 RDI=70 %6,050 RDI: 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
Possible allergens in this recipe: milk, egg, Gluten, leaven, Nuts
How much will it cost?
  • For 12 pieces : 6.10 €
  • Per piece : 0.55 €

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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: French croissants, Boulangère tart tatin with vine nectarines, Croissant dough apples, Mirlitons of Guipavas, Baker's apple soles, ... See them all 6

Pistachio cream
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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