Almond Paste Pinwheels Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">250g all-purpose flour</li> <li class="ingredients-single-item">225g cold unsalted butter, cubed</li> <li class="ingredients-single-item">60g granulated sugar</li> <li class="ingredients-single-item">1/4 teaspoon salt</li> <li class="ingredients-single-item">80ml ice-cold water</li> <li class="ingredients-single-item">200g almond paste</li> <li class="ingredients-single-item">50g unsalted butter, softened</li> <li class="ingredients-single-item">1 large egg</li> <li class="ingredients-single-item">50g icing sugar</li> <li class="ingredients-single-item">1 teaspoon almond extract</li> <li class="ingredients-single-item">100g apricot jam</li> <li class="ingredients-single-item">2 tablespoons water</li> <li class="ingredients-single-item">50g sliced almonds</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Food processor</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Offset spatula</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin by making the pastry dough. In a food processor, combine flour, 225g cold cubed butter, 30g of the granulated sugar, and salt. Pulse 8-10 times until the butter is roughly the size of small peas. This creates pockets of butter that will produce flaky layers when baked. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> With the processor running, slowly pour in the ice-cold water just until the dough begins to come together – it should still look somewhat crumbly but hold together when squeezed. Cold ingredients are crucial here to prevent gluten development, which would make your pastry tough rather than tender. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Turn the dough onto a lightly floured surface and gently form into a rectangle. Don't overwork it! Wrap in plastic and refrigerate for at least 30 minutes. Cold dough is easier to roll and maintains those important butter layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the dough chills, prepare the almond filling. In a medium bowl, beat together the almond paste, softened butter, remaining 30g sugar, egg, icing sugar, and almond extract until smooth and creamy. The mixture should be spreadable but not runny – if it's too thick, add a teaspoon of milk to loosen. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Preheat your oven to 190°C and line two baking sheets with parchment paper. On a lightly floured surface, roll the chilled dough into a rectangle approximately 30cm x 45cm, with a thickness of about 5mm. Keep the edges as straight as possible for even pinwheels. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Using an offset spatula, spread the almond filling evenly across the dough, leaving a 1cm border along one long edge. The border will help seal the roll when you're finished. Be gentle to avoid tearing the delicate dough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Starting from the long edge without the border, carefully roll the dough into a tight log, sealing the edge by gently pressing down. If the dough becomes too soft at any point, place it in the refrigerator for 10 minutes to firm up. A cold log will be much easier to slice cleanly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Using a sharp knife, cut the log into 12 even slices, each about 3.5cm thick. Place the pinwheels on the prepared baking sheets, leaving about 5cm between each one as they will expand while baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Sprinkle the sliced almonds over the tops of the pinwheels, gently pressing them into the filling. Bake for 18-20 minutes, until the pastry is golden brown and the filling is set. The pastry should be crisp on the outside but still tender inside. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> While the pinwheels bake, prepare the apricot glaze by heating the apricot jam with 2 tablespoons of water in a small saucepan over medium heat. Stir until smooth, then strain through a fine mesh sieve to remove any fruit chunks. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> When the pinwheels are out of the oven and still warm, brush them generously with the apricot glaze. This adds a beautiful sheen and locks in moisture. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> These pinwheels are best enjoyed the day they're made, when the pastry is at its flakiest. However, they can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to a month. If frozen, thaw at room temperature and warm in a 150°C oven for 5 minutes to restore some crispness to the pastry. </li> </ol>