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Maple Pastry Pinwheels Recipe

Maple Pastry Pinwheels
Source: Maple from Canada

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

Instructions

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.

Desserts

A recipe from Maple from Canada

https://www.flyers-on-line.com/data/recipes/8897/maple-pastry-pinwheels.jpg

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