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Apricot Pinwheels

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
  1. Scale Danish Pastry Dough (Croissant-Style) into 14-ounce (400 g) units.
  2. Roll out into a rectangle about ½ inch (3 mm) thick and approximately 8 × 12 inches (20 × 30 cm). (For the neatest results, roll slightly larger and trim to size with a knife or pastry wheel.)

  3. Cut into 6 squares 4 inches (10 cm) on a side (a).

  4. Make a cut about 1½ inches (4 cm) long from the corner of each square toward the center (b).

  5. Brush each square with egg wash. Fold alternating corner flaps toward the center to make a pinwheel (c).

  6. Proof for 20 minutes at 85°F(30°C).
  7. Egg wash again.

  8. With a pastry bag or spoon, deposit about 2 teaspoons (10 g) pastry cream at the center of each pinwheel. Place an apricot half on top of the pastry cream, cut side down (d).

  9. Bake at 350°F(180°C) for 15 minutes.
  10. Cool and brush with clear glaze or apricot glaze.

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