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.