Maple Pastry Pinwheels Recipe

Ingredients

345 g (2 1/2 cup) all purpose flour
3 g (1/2 tsp) salt
150 g (2/3 cup) cold butter
110 ml (1/3 cup + 2 tbsp) water, very cold
60 ml (1/4 cup) melted butter
105 g (3/4 cup) maple sugar
50 g (1/2 cup) chopped pistachios, almonds, pecans, or other nuts (optional)
60 ml (1/4 cup) maple syrup (preferably dark syrup for its robust flavour)
60 ml (1/4 cup) 35% cream

	PREP TIME 30m	COOK TIME 1h	TOTAL TIME 2h
YIELD 28 portions

SHORTCRUST PASTRY

In a food processor, combine the flour and salt. Add the butter and process a few seconds at a time, until you get balls the size of peas. Turn on processor and add water gradually until the dough begins to form. Add a little more water if needed. Remove dough from processor. Shape into two discs and wrap in plastic. Refrigerate for 30 minutes.
Place oven rack on bottom setting. Preheat oven to 180° C (350° F).
On a floured work surface or between sheets of parchment paper, roll each disc into a square of about 25 – 30 cm (10 – 12 in).

FILLING

Using a pastry brush, spread the melted butter over the surfaces of the pastry squares, then do the same with the maple sugar. Sprinkle with the nut mixture, if using.
Roll the two pastry squares up into cylinders. Slice cylinders into 12 – 14 rounds of equal thickness. You should get 24 – 28 rounds.
Butter a rectangular baking dish, about 22 cm by 33 cm (9 x 13 in). Lay rounds in, flat, side by side.
In a bowl or measuring cup, combine the maple syrup and cream. Pour mixture over the pastry rounds. Bake 55 minutes – 1 hour or until done and lightly golden.
Let the pastries cool before removing from baking dish, but not completely cold or they may stick to the pan, making them difficult to remove without breaking.