Friday, September 25, 2009

Hazelnut Pinwheels

Cooking Adventures : Hazelnut Pinwheels

1 1/4 cups ( 175g) plain flour
100 g butter, chopped
1/2 cup (110 g) caster sugar
1 egg yolk
1 tablespoon milk, approximately
1/3 cup (110 g) chocolate hazelnut spread
2 tablespoons hazelnut meal

Cooking Adventures Guide:
1. Process flour, butter and sugar until crumbly. Add egg yolk; process with enough milk until mixture forms a ball. Knead dough on floured surface until smooth; cover, refrigerate 1 hour.
2. Roll dough between sheet of baking paper to form 20 cm x 30 cm rectangle; remove top sheet of paper. Spread dough evenly with hazelnut spread; sprinkle with hazelnut meal. Using paper as a guide, roll dough tighly from long side to enclose filling. Enclose roll in plastic wrap; refrigerate 30 minutes.
3. Meanwhile; preheat oven to 180 C/ 160 C fan-forced. Grease oven trays; line with baking paper.
4. Remove plastic wrap; cut roll into 1 cm slices, place slices on trays 2 cm apart. Bake about 20 minutes. Stand pinwheels on trays 5 minutes before transferring to wire rack to cool.
makes 30
preparation time 20 minutes (plus refrigeration time)
cooking time 20 minutes per tray
tip Store in an airtigh container at room temperature for up to one week.
source: The Australian Women's Weekly

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