This is another recipe using the Danish Dough.
First, you make a filling with prunes, corn syrup, sugar, and cinnamon.
This all cooks in some water for a while and then is cooled completely before going into a food processor to blend.
A half-batch of Danish Dough is rolled out into a large rectangle and cut into individual squares. Or “squares.”
Each square is cut and then folded to form the pinwheel. The MSBH has easy-to-follow instructions on this and it’s not hard at all.
Then the filling is spooned onto the center of the pinwheel.
The pinwheels are placed on a baking sheet and covered to proof.
Then they are brushed with egg wash and sprinkled with sanding sugar just before going in the oven.
My tips got a wee bit dark but other than that the whole process went off without a hitch.
The danish part itself is good, as always – flakey, buttery pastry that is delicious with the sweet crunch of the sanding sugar. The filling was not so good. It’s very, very sweet and prune-y so if you like sweet & prune-y, you may very well love it. I, however, did not. I do like the construction and look of these treats, but I might opt for a cream cheese/jam type filling in the future.
Thank you so much for your blog! I just bought this book and I have been spending the morning going through your blog.
By the way, prune pinwheel is a traditional Finnish Christmas pastry. Assembly is often the job of the youngest family members and kids are busy cutting and folding pinwheels around Xmas time. They are usually dusted with powdered sugar although my kids prefer sprinkles in all colors.
Happy baking!
Fantastic bit of info about the prune pinwheels, Johanna! I hope you have as much fun with MSBH as I have!
These turned out just adorable! I want to make them this weekend with a different filling I found last weekend in a dim sum class I went to! I will post them on my blog as soon as I do!