Monday, May 30, 2011

Bake! Danish apricot pinwheels

Finally!!! Our grocery store finally had apricots yesterday, so I was finally able to make Andrea's Bake! pick: Danish apricot pinwheels. I've never purchased fresh apricots before...or eaten them (I don't think), so I was really curious.

I still had a pound of quick Danish pastry dough in the freezer (from the Danish cheese pockets), so this recipe was actually pretty easy to put together.

For the filling, I mixed ground almonds, unsalted butter, sugar, egg yolks, lemon zest, vanilla, and flour.

Then it's assembly time: roll out the pastry dough, cut it into four-inch squares, and then form the pinwheels. Dollop a heaping teaspoon of the almond filling in the center, put half of a fresh apricot on top, and fold alternating corners of the pinwheels to the center. You're supposed to use a one-inch circle of dough in the center; I don't have one, so I used a mini-heart. It looked pretty cute! I was surprised by how easy the assembly actually was.

The pastries rest for a bit and then bake for 20 minutes. Then they're sprinkled with a healthy dose of powdered sugar before serving.

These were pretty yummy. The apricots were a little bitter, which contrasted nicely with the sweet from the sugar and the pastry crust. Are apricots always slightly bitter or were these just not ripe yet? I couldn't taste much of the almond filling; I had a bunch of it leftover, so I think next time, I'd up the filling until I'd used all of it. A fun breakfast treat!


  1. So funny you've never had fresh apricots before. No, they are not supposed to be bitter... Not the apricots I know ;o). The heart on top looks so cute. I have to try this recipe with apricots, too, have made it with red plums only.

  2. When apricots are fully ripe they are nice and sweet, not bitter, but the trick is that you have to get them at just the right time. I can't wait to make these as you make them look so delicious!