Passion Fruit Pinwheels Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the passion fruit curd:</li><li class="ingredients-single-item">100ml passion fruit pulp (from approximately 6-8 fresh passion fruits)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">75g unsalted butter, cubed</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g plain flour</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">120ml ice-cold water</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">50g granulated sugar (for sprinkling)</li><li class="ingredients-single-item">100g icing sugar</li><li class="ingredients-single-item">2 tbsp passion fruit pulp (strained)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Fine-mesh strainer</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</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 passion fruit curd. Cut passion fruits in half and scoop out the pulp with seeds into a bowl. Measure 100ml of the pulp with seeds (the seeds add flavor and will be strained out later). In a medium saucepan, whisk together the passion fruit pulp, sugar, and eggs until well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Place the saucepan over medium-low heat and cook the mixture, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 8-10 minutes). The mixture should reach approximately 75°C if you have a thermometer, but be careful not to overheat or the eggs will scramble.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Remove from heat and stir in the butter cubes one at a time, allowing each to melt before adding the next. This gradual incorporation creates a silky, emulsified curd. Add the lemon juice and stir well to combine - the acidity helps balance the sweetness and enhances the passion fruit flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Strain the mixture through a fine-mesh sieve into a clean bowl, pressing gently with a spoon to extract all the curd while leaving the seeds behind. Cover the surface directly with cling film to prevent a skin from forming, and refrigerate until completely chilled and set (at least 3 hours, or overnight).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the pastry, place the flour, sugar, and salt in a large bowl or food processor and mix briefly to combine. Add the cold cubed butter and pulse in the processor (or use your fingertips to rub the butter into the flour) until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. These butter pockets will create the flaky layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Mix the ice-cold water with vanilla extract, then gradually add to the flour mixture, pulsing or stirring until the dough just begins to come together. You may not need all the water. The dough should be slightly shaggy but hold together when pressed. Turn out onto a lightly floured surface and gently bring together into a rectangle without overworking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Wrap the dough in cling film and refrigerate for at least 1 hour. This resting period allows the gluten to relax and the butter to firm up, which is essential for creating those beautiful flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>On a lightly floured surface, roll the chilled dough into a rectangle approximately 35cm x 25cm. Try to keep the edges straight and the thickness even. For the most professional results, fold the dough in thirds like a letter, then rotate 90 degrees and roll out again. Repeat this folding process once more to create additional flaky layers. Wrap and chill for 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Preheat your oven to 200°C (180°C fan) and line two baking sheets with parchment paper. Remove the dough from the refrigerator and roll it out into a rectangle approximately 40cm x 30cm and about 3mm thick. The dough should be cool but pliable.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Spread the chilled passion fruit curd evenly over the dough, leaving a 1cm border along one of the long edges. Be careful not to use too much curd or it will leak during baking. Starting from the long edge without the border, roll the dough tightly into a log, sealing the edge with a little water if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the log seam-side down and, using a sharp knife, cut into 12 equal slices about 3cm thick. Clean your knife between cuts for the neatest results. Place the pinwheels on the prepared baking sheets, leaving space between them as they will expand during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Brush the tops and sides of each pinwheel with beaten egg and sprinkle generously with granulated sugar. This will give them a beautiful golden color and slightly crisp exterior. Chill the assembled pinwheels for 15 minutes before baking to help them maintain their shape.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Bake in the preheated oven for 22-25 minutes, until the pastry is puffed and golden brown. The curd may bubble slightly but should settle as the pastries cool. Transfer to a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>While the pinwheels are cooling, make the glaze by mixing the icing sugar with strained passion fruit pulp until smooth. The glaze should be thick but pourable - add more passion fruit pulp or icing sugar as needed to achieve the right consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Once the pinwheels are completely cool, drizzle with the passion fruit glaze. The pinwheels are best enjoyed the day they're made, but can be stored in an airtight container for up to 2 days. For the freshest taste, you can warm them slightly in the oven before serving.</li></ol>