Firstly, a little bit about what I'm doing in Food Tech GCSE at the moment in school. Most weeks we do practicals such as Jambalaya and Fish Pie (I'd really recommend the Jambalaya!) and we're also studying protein and amino acids, including protein complementation and also vegetarian substitutes for protein, like quorn and tempeh! It's really interesting and fun!
So, pastry week this time and I'm going to do the signature bake, a danish pastry. Anyway, I've decided to do Val's own recipe from the BBC Food website as the pinwheels she made looked really tasty, even though they seemed quite fiddly. Whilst, they did take a long time to make (as it's uff pastry) the final product tasted amazing!
If you make these, ensure that you have plenty of time, as you take a lot of time up in the day waiting for the pastry to chill every turn. This is quite an important process as well, as the butter must be cool so the layers of the pastry are more distinct. For those who don't fancy spending the time making it, you can easily just buy shop-bought puff pastry and only make the filling. (Honestly, I wouldn't blame you!)
Pecan and Maple Pinwheels - By Val From "The Great British Bake Off"
Ingredients -
- 500g Strong White Bread Flour, plus extra for dusting
- 10g Sea Salt
- 50g Caster Sugar
- 9g Yeast
- 1 Egg, plus one yolk, lightly beaten
- 150ml Milk, heated to 43 Degrees Centigrade
- Oil, for greasing
- 250g Unsalted Butter, chilled
Pecan and maple filling
- 150g Pecans
- 85g Light Muscovado Sugar
- 2 Tbsp Maple Syrup
- 30g Unsalted Butter
To Finish
- 1 Egg, beaten with 2 Tbsp Milk
- 50g Apricot Jam
- 2 Tsp Lemon Juice
- 150g Icing Sugar
- 2 Tbsp Boiling Water
- 1/2 Tsp Vanilla Extract
1. For the pastry, put the flour, salt and sugar on one side of a mixing bowl and the yeast on the opposite side. Add the eggs, egg yolk, warm milk and 80 ml water and mix for one minute using a fork until combined. Add a little more water if needed to form a firm dough.
2. Dust a work surface with flour and turn out the dough. Dust with a little flour and knead for 5 minutes, then shape into a ball.
3. Lightly oil a mixing bowl and a large piece of cling film. Put the dough in the bowl and cover with the cling film. Set aside in a warm place to prove for an hour, or until almost doubled in size.
4. For the filling, in a food processor, pulse 100g of the pecans until fine. Transfer to a bowl and stir in the sugar, maple syrup and butter. Cover and leave at room temperature. Roughly chop the remaining pecans to use as a garnish.
5. To make the pastry, sandwich the chilled butter between the open wrapper and a piece of cling film. Using a rolling pin beat the butter until it's flattened to roughly 1.5 cm. Roll out the dough on a floured surface until 1 cm thick and roughly double the size of the butter.
6. Arrange the dough with the short edge nearest to you and put the butter in the middle. Fold the top and the bottom of the pastry over the butter so it's just overlapping. Press all the edges and sides together to ensure the butter is sealed within the pastry. Using a rolling pin, tap the dough from the middle upwards and from the middle downwards. This ensures the butter is evenly distributed.
7. Roll out the pastry to a large rectangle approximately 1 cm thick. Turn dough so you have a long edge nearest to you, then fold the right third into the middle and cover with the left third. Chill in the fridge for 30 minutes. Do this turning, folding and chilling three more times.
8. Preheat the oven to 200 Degrees Centigrade/180 Degrees Fahrenheit/Gas Mark 6. Line two baking trays with non-stick baking parchment.
9.Roll out the dough to a 30x40cm rectangle. Using a pizza cutter or a sharp knife, cut the dough into 12 equal squares.
10. To shape the pastry, cut a line from every corner almost into the middle of the square. Brush the tip of each corner with a little of the egg and milk mixture, and fold the alternate corners into the middle pressing down firmly, creating a pinwheel.
11. Transfer the pastries to the prepared baking trays. Using your finger press down to create a hollow in the middle of the pastry for the filling. Put 1 teaspoon of the ground pecan mixture into the centre of each pastry and scatter with a few chopped pecans to decorate. over the baking trays with cling film and set aside in a warm place to rise for 10 minutes.
12. To finish, brush each pastry with egg wash and bake for 15-20 minutes, or until the pastry is crisp and golden-brown.
13, Meanwhile, for the apricot glaze, combine the apricot jam and lemon juice with two tablespoons water in a small saucepan. Slowly heat the mixture, stirring gently, until runny. Pass through a sieve and set aside. While the pastries are still warm brush them with the apricot glaze.
14. For the icing, mix the icing sugar, boiling water and vanilla extract together until smooth. Transfer to a piping bag fitted with a small plain nozzle and pipe lines across the cooled pastries to finish.
Please Enjoy!!!
3. Lightly oil a mixing bowl and a large piece of cling film. Put the dough in the bowl and cover with the cling film. Set aside in a warm place to prove for an hour, or until almost doubled in size.
4. For the filling, in a food processor, pulse 100g of the pecans until fine. Transfer to a bowl and stir in the sugar, maple syrup and butter. Cover and leave at room temperature. Roughly chop the remaining pecans to use as a garnish.
5. To make the pastry, sandwich the chilled butter between the open wrapper and a piece of cling film. Using a rolling pin beat the butter until it's flattened to roughly 1.5 cm. Roll out the dough on a floured surface until 1 cm thick and roughly double the size of the butter.
6. Arrange the dough with the short edge nearest to you and put the butter in the middle. Fold the top and the bottom of the pastry over the butter so it's just overlapping. Press all the edges and sides together to ensure the butter is sealed within the pastry. Using a rolling pin, tap the dough from the middle upwards and from the middle downwards. This ensures the butter is evenly distributed.
7. Roll out the pastry to a large rectangle approximately 1 cm thick. Turn dough so you have a long edge nearest to you, then fold the right third into the middle and cover with the left third. Chill in the fridge for 30 minutes. Do this turning, folding and chilling three more times.
8. Preheat the oven to 200 Degrees Centigrade/180 Degrees Fahrenheit/Gas Mark 6. Line two baking trays with non-stick baking parchment.
9.Roll out the dough to a 30x40cm rectangle. Using a pizza cutter or a sharp knife, cut the dough into 12 equal squares.
10. To shape the pastry, cut a line from every corner almost into the middle of the square. Brush the tip of each corner with a little of the egg and milk mixture, and fold the alternate corners into the middle pressing down firmly, creating a pinwheel.
11. Transfer the pastries to the prepared baking trays. Using your finger press down to create a hollow in the middle of the pastry for the filling. Put 1 teaspoon of the ground pecan mixture into the centre of each pastry and scatter with a few chopped pecans to decorate. over the baking trays with cling film and set aside in a warm place to rise for 10 minutes.
12. To finish, brush each pastry with egg wash and bake for 15-20 minutes, or until the pastry is crisp and golden-brown.
13, Meanwhile, for the apricot glaze, combine the apricot jam and lemon juice with two tablespoons water in a small saucepan. Slowly heat the mixture, stirring gently, until runny. Pass through a sieve and set aside. While the pastries are still warm brush them with the apricot glaze.
14. For the icing, mix the icing sugar, boiling water and vanilla extract together until smooth. Transfer to a piping bag fitted with a small plain nozzle and pipe lines across the cooled pastries to finish.
Please Enjoy!!!
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