Top Shows

MasterChef New Zealand

TV ONE

Apricot and Chocolate Pinwheels


Masterchef New Zealand on TV ONE and TVNZ Ondemand

Apricot and Chocolate Pinwheels
Recipe by Sean Armstrong

Makes Approximately 12

Wine match:  Te Hana Reserve Cuvee

Danish Pastry
1000g Danish flour
50g sugar
20g Mainland butter
20g salt
10g dried yeast
1 whole egg
175g Anchor milk
300g chilled water

500g butter sheets

Custard
Chocolate chips
Dried apricots, chopped

N.B. Please treat the dough with care and respect, particularly once it has proved.

1. Mix all the ingredients for the Danish pastry on slow speed for 2 minutes, then increase the speed to fast and mix for a further 6 minutes. Remove from the bowl and allow to rest for 15 minutes in a tub covered with a lid.

2. Fold in the butter sheets, as if you are wrapping a present , then sheet the pastry out to approximately 800mm in length to a large rectangle. Complete 1 book turn by folding the long ends of the pastry to the centre, then folding in half again, as you would close a book. Place in the chiller and allow to rest for 30 minutes.

3. Remove from the chiller and sheet out again to a 800mm length, turning the pastry 90 degrees from the last sheeting. Complete another book turn and return to the blast chiller for another 30 minutes.

4. Remove from the blast chiller and sheet out again to 4 meters, again turning 90 degrees, and complete a half turn by folding one long end of the pastry 2/3 of the way across itself, then folding the other end over the top. Place back in the blast chiller to rest for 30 minutes.

5. Once all turns have been completed and the pastry has had its final rest, sheet the pastry so that it is approximately 500mm wide, again turning 90 degrees. Then sheet the pastry until it is 10-15mm in thickness.

6. Return the sheeted pastry to the bench and cover two thirds of the pastry with custard, then sprinkle with chocolate chips and apricots. Roll into a Swiss roll and cut into rounds 35mm in width. Place on a greased baking tray, 15 units per tray. Place into the prover (or covered in a warm place) and allow to prove; approximately 1 hour.

7. Bake at at 210C for 18-22 minutes, or until golden brown. Allow to cool.


Advertisement

Advertisement