Pecan Pinwheels with Apricot Glaze

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Pecan Pinwheels with Apricot Glaze
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Health Score:
5,4 / 10
1 hr 45 min.


For the dough
500 grams Pastry flour
40 grams Yeast
250 milliliters lukewarm milk
60 grams sugar
1 pinch salt
1 tsp organic Lemon peel
60 grams butter
For the filling
250 grams Marzipan
50 grams Whipped cream
2 Tbsps Rum
1 egg
100 grams ground Pecan
Vanilla bean
1 generous pinch cinnamon
For the topping
1 egg yolk
3 Tbsps milk
150 grams chopped Pecan
200 grams Apricot jam
1 Tbsp lemon juice
2 Tbsps Apricot brandy
How healthy are the main ingredients?
sugarWhipped creamsalteggcinnamon

Preparation steps


For the dough, sift flour into a bowl and make a well in center. Dissolve crumbled yeast in milk and pour into well. Sprinkle with sugar, whisk together and set sit covered in a warm place for about 15 minutes.


Add salt, lemon zest and butter and knead with bread hook of a food processor into a smooth dough. Cover and let rise for another 30 minutes. Knead again briefly and roll out on a floured surface to a rectangle of 30 x 40 cm (approximately 12 x 16 inches).

For the filling, mix marzipan with remaining ingredients until smooth and spread evenly over dough, leaving an edge about 2–3 cm (approximately 1 inch) wide uncovered. Mix egg yolk and milk together and brush over edges. Roll into a log. Cut about 20 thick slices with a sharp knife and place on a lined baking tray. Sprinkle slices with remaining egg and milk and bake in hot oven at 180°C (approximately 350°F)) until golden brown, about 20 minutes.


For the topping, boil apricot jam with 2 tablespoons of water and lemon juice, then puree with a hand blender. Add apricot brandy. Sprinkle hot pinwheels with pecans if desired and glaze with apricot jam.


Serve warm or cooled.