Pastries Chronicles: Red Bean Pinwheels

These pastries are made using Danish Dough and sweetened red bean paste, both of which are leftovers from previous bake.

Makes 1 dozen
All purpose flour, for dusting
1/2 recipe Danish Dough
Sweetened red bean paste
1 large egg, lightly beaten
Granulated sugar, for sprinking

Line two large baking sheets with parchment paper; set aside. On a lightly floured work surface, roll out the dough to a 17-by-13-inch rectangle about 1/4 inch thick. Using a pizza wheel, trim the edges of the dough to form a 16-by-12-inch rectangle. Then cut the dough into twelve 4-inch squares.

To form the pinwheels, use the pizza wheel to make diagonal cuts three-quarters of the way toward the centre, leaving a 1-inch square. Fold every other point toward the centre, pressing down to seal.

Spoon about 1 tablespoon of red bean paste into the centre of each pinwheel. Place the pinwheels on the prepared baking sheets, six to a sheet. Cover with plastic wrap, and let rest in a warm place until doubled in bulk, about 45 minutes.

Preheat the oven to 375F, with racks in the middle rack. Brush the dough lightly with beaten egg. Sprinkle with sugar. Bake until evenly brown, 20to 25 minutes. Transfer pinwheels to a wire rack. Serve warm or at room temperature. These are best eaten the same day they are made.

Source: MS’ Baking Handbook

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