RASPBERRY RHUBARB PINWHEELS RECIPE
i stumbled across the amazingly talented food blogger eva from adventures in cooking a few weeks ago and instantly fell in love. her work is beautiful and i’m very excited to announce that she’ll be joining designlovefest as a monthly contributor. today she’s going to show us how to make raspberry rhubarb pinwheels….welcome eva!
Pinwheels are a traditional Danish pastry that are made with a rich and buttery dough. The filling is traditionally made with a sweet fruit like cherries or strawberries, but since we’re nearing the end of spring I thought it would be nice to give rhubarbs a grand farewell with this pastry. And to counteract their immensely tangy flavor, I incorporated the ever-sweet raspberry. Together they make quite the pair, and when rolled up in buttery, cinnamony dough, baked in the oven ‘till crispy, and topped with a dollop of whipped cream, you’ve got a real special spring sweet on your hands. – Eva
Raspberry Rhubarb Pinwheels
By Eva Kosmas Flores of Adventures in Cooking
• 4 cups flour
• 1 and 1/3 cups butter, cold and hard
• 1/2-2/3 cup ice water
• 3 teaspoons sugar
• 1 and 1/4 teaspoons salt
• 1/2 teaspoon cinnamon
• 1 stalk of rhubarb, cut in 1-inch pieces
• 6 ounces raspberries
• ½ cup granulated sugar
• ¼ cup brown sugar
• ¼ teaspoon cinnamon
• egg wash (1 egg whisked with 2 teaspoons water)
• roughly 2 tablespoons raw sugar
• 3 ounces raspberries
• 1/3 cup whipped cream
• powdered sugar for sprinkling
• Begin by preparing the dough. In a large bowl mix together all of the dry ingredients. Cut the butter into roughly 1-inch size pieces over the bowl, allowing the butter pieces to fall into the dry ingredients. Pour the cold water into the bowl a little bit at a time and mix the dough together with your hands, kneading until the dough just sticks together. Once the dough sticks together, you don’t need to add any more water. Roll out the dough into two separate ¼ inch thick rectangles, then wrap each one with plastic wrap and place in the refrigerator to allow the dough to relax while you prepare the filling.
• To prepare the filling, bring the rhubarb, raspberries, granulated sugar, brown sugar, and cinnamon to a boil over medium heat. Reduce heat to low and allow to simmer, uncovered, until the mixtures reduces by half and thickens, stirring every 5 minutes. Once the mixture reaches the desired consistency, remove from heat and allow to cool to room temperature.
• Once the filling has cooled completely, you can begin assembling the pinwheels pastries. Preheat the oven to 375 degrees Fahrenheit. Remove the dough from the refrigerator and cut it into 3-inch by 3-inch squares. Place the squares on a baking sheet lined with parchment paper and place about 1 teaspoon of the filling in the center of each square. Use a sharp knife to cut diagonally from the corner of each square going towards the filling in the center, stopping about 1/8 of an inch away from the filling.
• To create the pinwheels, fold the top left-hand corner of each square down over the filling. Continuing around the square clockwise, fold down the left-hand corner of the remaining 3 corners of the square, gently patting down the crease to ensure it doesn’t unfold while baking. Brush the exposed surfaces of the pinwheel lightly with the egg wash and sprinkle each pinwheel with a pinch of the raw sugar. Place in the oven and bake until the pinwheels turn golden brown, about 15-25 minutes. Remove from the oven and allow to cool completely.
• To serve, top each pinwheel with a heaping spoonful of whipped cream and a single fresh raspberry. Sprinkle with powdered sugar and enjoy!