Description
These Strawberry and Cream Cheese Pinwheels are delightful, easy-to-make pastries featuring a smooth, tangy mascarpone and yogurt filling infused with fresh strawberries and a hint of maple syrup. Rolled into flaky pastry and baked until golden, they make an elegant treat perfect for brunch, tea time, or a light dessert.
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
Other
- Egg wash (beaten egg) for brushing
- Fresh mint leaves, to serve
- Extra strawberries, to serve
- Light sprinkle of icing sugar, to serve (optional)
Instructions
- Preheat the oven: Set your oven to 200ºC (390ºF) to be ready for baking the pinwheels.
- Make the pastry: In a mixing bowl, combine the plain flour and butter. Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Gradually add water, one tablespoon at a time, until the dough forms and comes together.
- Knead and chill the dough: Turn the dough onto a floured surface and knead gently to bring it together. Roll it out thinly, then wrap in parchment paper and refrigerate until ready to use.
- Prepare the filling: In a mixing bowl, add the mascarpone cheese, natural yogurt, maple syrup, lemon zest, and half of the strawberries. Mash the strawberries slightly to break them apart, then use an electric whisk to beat the mixture until it becomes a smooth, lovely pink color.
- Fold in strawberries and chill: Chop the remaining strawberries finely and fold them into the cheese mixture along with the icing sugar. Place the filling in the fridge for 15 minutes to firm up slightly.
- Assemble the pinwheels: Remove the pastry and filling from the fridge. Spread the filling evenly over the rolled-out pastry. Roll the pastry into a tight log shape, then cut it into slices.
- Prepare for baking: Lightly butter a muffin tin and place each pastry slice into the tin. Brush the tops with egg wash to encourage browning.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the pinwheels are golden brown and cooked through. Allow to cool fully in the tin before removing.
- Serve: Serve the pinwheels cool, garnished with extra fresh strawberries, mint leaves, and a light sprinkle of icing sugar if desired.
Notes
- Ensure the butter in the pastry is cold for flakier results.
- The egg wash helps achieve a glossy, golden finish on the pinwheels.
- You can substitute mascarpone with cream cheese if needed for a slightly different texture and taste.
- These pinwheels can be served as a sweet breakfast treat or a light dessert.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
