This week I took on the feat of making danish pastry from scratch and, well, it didn’t go so great. Had I realised beforehand just how time consuming and complicated this particular type of pastry is I probably would have saved it for another time, but once I’d got my mind set on these pecan pinwheels there was no going back!
Now don’t get me wrong, these do still taste pretty damn good – the pastry just isn’t as light and flaky as it should be. I think my fault was not leaving it to chill in the fridge long enough (that’ll teach me not to follow instructions!). If you fancy making these without the rigmarole of making your own danish pastry then shop bought puff pastry is pretty similar and will save you tons of time! On the other hand, if you’re ready to give homemade danish pastry a go, this Paul Hollywood recipe is the one I used.
- 1kg danish pastry dough
- 150g pecans
- 75g light brown sugar
- 2 tbsp maple syrup
- 40g softened butter
- 1 egg, beaten (for the egg wash)
- 1/2 tsp ground cinnamon
- 100g icing sugar
- 1-2 tbsp water
- Preheat the oven to 180°c. In a food processor add the pecans, sugar, maple syrup and butter and process until smooth.
- Roll out the pastry dough and cut into 18 squares. From each corner, cut about halfway to the centre, leaving enough space for the filling. Put a tablespoon of the pecan filling in the centre of each square. Fold each corner into the centre (see the 2nd photo!),
- Brush a little egg wash over each of the pastries. Bake in the oven for 15-20 minutes.
- Once baked, remove and allow to cool. Whisk together the cinnamon, icing sugar and 1 tbsp water to make the glaze. Add a little extra water if it's too thick, then drizzle over the pinwheels.