Description
Strawberry and Cream Cheese Pinwheels are delightful, golden-baked pastries filled with a creamy blend of mascarpone, yogurt, and fresh strawberries. These sweet, fruity pinwheels are perfect for brunch, afternoon tea, or a light dessert, combining tender pastry with a smooth, tangy strawberry filling accented by lemon zest and maple syrup.
Ingredients
Scale
Pastry
- 280 g (2 cups) plain flour
- 100 g butter
- 2-4 tablespoons water
Filling
- 250 g mascarpone cheese
- 2 tbsp natural yogurt
- 1 tbsp maple syrup
- Zest of 1 lemon
- 200 g strawberries (divided)
- 1 tsp icing sugar
For Baking
- Egg wash (beaten egg)
To Serve
- Fresh mint leaves
- Extra strawberries
- Light sprinkle of icing sugar
Instructions
- Preheat the oven: Set the oven to 200ºC (392ºF) to prepare for baking the pinwheels.
- Make the pastry dough: In a mixing bowl, combine the plain flour and butter. Rub them together with your fingertips until the mixture resembles fine breadcrumbs. Gradually add water, one tablespoon at a time, until the dough begins to come together.
- Knead and chill the dough: Transfer the dough onto a floured surface and knead gently until smooth. Roll it out to a thin layer. Wrap the dough in parchment paper and place it in the refrigerator until you’re ready to use it.
- Prepare the filling: In a separate bowl, combine mascarpone cheese, natural yogurt, maple syrup, lemon zest, and half of the strawberries. Break apart the strawberries and then use an electric whisk to beat the mixture until it becomes a smooth pink color.
- Fold in chopped strawberries: Chop the remaining strawberries and gently fold them into the cheese mixture along with the icing sugar. Refrigerate the filling for about 15 minutes to set the flavors.
- Assemble the pinwheels: Remove the pastry and filling from the fridge. Spread the filling evenly over the rolled-out pastry. Roll the pastry up tightly into a log shape. Slice the log into rounds and place each into a lightly buttered muffin tin slot. Brush the tops with egg wash to encourage browning during baking.
- Bake the pinwheels: Bake in the preheated oven for 20-25 minutes until golden brown. Once baked, allow them to cool completely in the tin before removing.
- Serve: Serve the pinwheels cool, garnished with fresh strawberries, mint leaves, and a light dusting of icing sugar if desired.
Notes
- Adjust water quantity carefully when making the dough to ensure it is not too sticky or too dry.
- Chilling the dough helps it roll out easier and maintain shape during baking.
- The filling can be prepared a few hours in advance and kept refrigerated for enhanced flavor.
- Using fresh, ripe strawberries will provide the best sweetness and texture.
- Make sure pinwheels are fully cooled before removing from the tin to prevent breaking.
