Apricot Pinwheels

Name: Apricot Pinwheels
Yield: Eight 4-inch pastries
Cuisine: American
Ingredients: 2 cups confectioners’ sugar; ¼ cup (about 1 ounce) blanched sliced almonds; 1 tablespoon unsalted butter; 3 tablespoons water; 1 teaspoon vanilla extract; 1 tablespoon light corn syrup; 1 egg well beaten with a pinch of salt; ⅔ batch Quickest Puff Pastry; 4 large (about ¾ pound total) ripe apricots, rinsed, halved, and pitted; 1 egg well beaten with a pinch of salt

Preparation info

Eight
4 inch pastries

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

This shape is associated with Danish pastries, but I think a puff pastry pinwheel is both elegant and attractive. The fruits most often used in these pastries are apricots or plums so the icing is necessary to add a bit of sweetness to these ordinarily tart fruits.

Ingredients

⅔ batch Quickest Puff Pastry

Americas
Europe
Denmark
United States
Pastry
Nordic
Vegetarian

Method

Place the dough on a floured surface and lightly flour the dough. Roll the dough out into a 12-inch square. Cut the dough into nine 4-inch squares and place eight of them on the prepared pan. With a small fluted round cutter, cut eight 1¼-inch circles out of the remaining square.
Set a rack at the middle level of the oven and pr