Ginger and Raisin Whirls

Name: Ginger and Raisin Whirls
Yield: Makes 12
Cuisine: Danish
Ingredients: 40 g/1½ oz/3 tbsp butter, softened; 75 g/3 oz/½ cup raisins; 1 egg yolk, beaten with 15 ml/1 tbsp water; 40 g/1½ oz/3 tbsp caster (superfine) sugar; 25 g/1 oz/2 tbsp candied orange peel; 1 quantity Danish pastry dough — see Cherry Foldovers; 25 g/1 oz/2 tbsp crystallized (candied) ginger; 2.5 ml/½ tsp grated nutmeg; 30 ml/2 tbsp icing (confectioners’) sugar, sifted; 15 ml/1 tbsp orange juice

Preparation info

Makes
12

Difficulty
Medium

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

Tasty spirals of buttery pastry, studded with dried fruit and crystallized ginger.

Ingredients

1 quantity Danish pastry dough — see Cherry Foldovers

Europe
Denmark
Dessert
Nordic
Vegetarian
Pie

Method

Roll the pastry into a 30 × 23cm/12 × 9in rectangle. Cream the butter, sugar and nutmeg together and spread over the dough. Finely chop the ginger and peel. Sprinkle over the dough with the raisins. Lightly oil two baking sheets.