Spiced Apple Pinwheels Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">120ml ice-cold water</li><li class="ingredients-single-item">1 tsp apple cider vinegar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">4 medium apples (approximately 600g), peeled and finely diced (Granny Smith or Braeburn preferred)</li><li class="ingredients-single-item">75g light brown sugar</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">¼ tsp ground ginger</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">2 tbsp unsalted butter</li><li class="ingredients-single-item">1 tbsp cornstarch</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">100g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp milk</li><li class="ingredients-single-item">½ tsp vanilla extract</li><li class="ingredients-single-item">For assembly:</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tbsp demerara sugar (or granulated sugar)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Large baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Sharp knife or pizza cutter</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by preparing your pastry. In a large bowl, combine the flour, sugar, and salt. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining (these butter pockets will create flaky layers when baked).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice-cold water with apple cider vinegar (which helps inhibit gluten development for a more tender pastry). Drizzle this over the flour mixture and gently stir with a fork until the dough begins to come together. Don't overwork it - you should still see small pieces of butter throughout.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and press it together, forming a rectangle. Wrap in plastic wrap and refrigerate for at least 30 minutes to relax the gluten and firm up the butter.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. In a medium saucepan, melt the butter over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, ginger, and lemon juice. Cook for about 5-7 minutes until the apples begin to soften but still hold their shape.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Mix the cornstarch with 1 tablespoon of cold water to create a slurry. Add to the apple mixture and stir for 1-2 minutes until the mixture thickens. This will prevent your filling from being too runny when baked. Remove from heat and allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 190°C (375°F) and line a large baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough into a large rectangle approximately 40cm x 30cm (16" x 12") and about 3mm (1/8") thick. Try to maintain an even thickness throughout for consistent baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Spread the cooled apple filling evenly over the dough, leaving a 2cm (3/4") border along one of the long edges. The border will help seal the pastry when rolled. Be careful not to overfill, as this can cause the filling to leak during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Starting from the long edge without the border, carefully roll the dough into a tight log, sealing the edge by gently pressing down. Place the log seam-side down and refrigerate for 15 minutes to firm up, making it easier to slice cleanly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Using a sharp knife or dental floss (which gives a cleaner cut without squishing the dough), slice the log into 12 equal pieces, each about 3cm (1.2") thick. Place the pinwheels on the prepared baking sheet, allowing space between each for expansion.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the tops and sides of each pinwheel with beaten egg wash, which will give them a beautiful golden color and shine. Sprinkle with demerara sugar for a delightful crunch and extra sweetness.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 22-25 minutes, or until the pastry is puffed and golden brown. You'll know they're done when you can see the layers have separated and the edges look crisp. If they're browning too quickly, cover loosely with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>While the pinwheels are cooling, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency with additional milk if needed - it should be thick enough to coat the back of a spoon but still pourable.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the pinwheels to cool for 10-15 minutes before drizzling with the glaze. The slightly warm pastries will allow the glaze to partially melt into the crevices while still maintaining some definition on top.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Serve warm or at room temperature. These pinwheels are best enjoyed the day they're made when the pastry is at its flakiest, but they can be stored in an airtight container at room temperature for up to 2 days. You can also reheat them in a 160°C (320°F) oven for 5-7 minutes to restore some crispness.</li></ol>