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.
38 K 5/5 (1 reviews)
Grade this recipe:
Keywords:
Last modified on: October 10th 2021
For 12 pieces, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 25 min.
Resting: 1 hour 30 min.
Cooking: 25 min.
All in all: 2 hours 20 min.
When should you start or finish this recipe?
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.
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 rising 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
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 Change to a man
Possible allergens in this recipe: milk, egg, Gluten, leaven, Nuts
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)
Yeast-based flaky dough (for croissants)

You can get more informations, or check-out other recipes which use it, for example: Boulangère tart tatin with vine nectarines, French croissants, Raisin breads (pains aux raisins), Baker's apple soles, Croissant dough apples, ... 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

Other recipes you may also like
New tiramisu
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.
January 19th 2015401 K3.3 55 min.
Profiteroles
Profiteroles
Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
October 13th 2010320 K 14.5 1 hour 35 min.
Tart Tatin
Tart Tatin
Tart tatin is one of the great classic desserts of French cooking. It's an apple tart cooked upside down. Apples are cooked in sugar until they caramelise. Then a circle of puff pastry is put on top, and the whole tart is baked at 356°F (180°C) for 20 minutes. To serve, the tart is turned over so that the apples are on top. Apples with caramel and crispy puff pastry taste amazing. The classic recipe uses shortcrust...
October 30th 2015418 K 53.2 1 hour 20 min.
Fresh spinach with cream
Fresh spinach with cream
Fresh spinach, simply wilted, reheated in a sauce of thickened cream with shallot, and served with quarters of hard-boiled egg.
September 29th 2012361 K3.8 1 hour 45 min.
Chocolate and matcha tea biscuits
Chocolate and matcha tea biscuits
Little spiral biscuits flavoured with chocolate and matcha green tea.
February 19th 2012118 K4 3 hours
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-09-14)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page