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.
42 K 5/5 (1 reviews)
2 hours 20 min.
Average
6.10 €
12 pieces
4 IngredientsLast modified on: October 10th 2021
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
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.
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.
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.
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 €
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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)
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
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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