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Saturday, 12 May 2012

Rhubarb Strawberry Pinwheels

By: Miriam Borys
¼ cup Philadelphia Cream Cheese – spreadable
¼ cup sugar
2 eggs yolks (save the whites for egg wash at the end)
1 tsp. vanilla
1 cup rhubarb
1 cup strawberries
2 sheet of puff pastry cut into 4-5 inch rounds
2 cups icing sugar & drops of water to make a thin glaze
1.     In a bowl over a pot of simmering water melt the cream cheese.
2.    Add ¼ cup sugar & vanilla and whisk until well blended
3.    Add egg yolks and continuously whisk until the mixture turns thick like custard ( this is similar to making a sabayon which is made with egg yolks, sugar and sweet wine) Careful not to overcook.
4.    Remove from the heat and add rhubarb and strawberries.
5.    Let sit off the heat while you prepare the puff pastry.
6.    Cut 8 rounds out of the puff pastry sheets.
7.    Make a slit in each round at 12 o’clock, 3, 6 & 9 o’clock. Each slit should be about 1 inch long only.
8.    Using the egg whites, egg wash the centers of the rounds (this prevents the pastry from becoming soggy.
9.    Dock the bottom of the egg washed surface (prick tiny holes)
10.  Add 2 generous tablespoons of the filling to the middle of each prepared round
11.   Fold up the 4 corners so it resembles a pinwheel
12.  Bake at 400 degrees for approximately 14 minutes until golden brown
13.  Glaze with icing sugar mixture when the pinwheels are hot.

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