Strawberry & peanut Pastry Pinwheels (« Nun’s farts »)

Strawberry & peanut Pastry Pinwheels (« Nun’s farts »)
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While a Nun’s Fart might seem like a weird joke for a recipe, you have to believe this dessert tastes like little pieces of heaven. No pun intended.

Yet another trick to simplify your holiday meal planning : use the same pate brisee recipe as the one mentioned in my Meat pie recipe.

  • Serves36 - 40 pastries
  • Prep time15 mins
  • Cook time25 mins
  • Timeout5 mins
  • FreezingFreezes well

Inspiration

Ingredients

  • 300 g (1) of pate brisee
  • 3 tablespoons of butter, at room temperature
  • 3 – 4 tablespoon of peanut butter
  • 3 – 4 tablespoon of strawberry jam
    Replacement options

    your preferred jam

  • 1/4 cup of brown sugar
  • 1 egg, whisked (to baste)
    Replacement options

    water

Steps

  1. Roll out a 5 mm thick rectangle crust (15cm x 30 x cm) on a floured work plan. Lay onto a piece of parchment paper.
  2. Spread the butter all over the crust, while leaving a 2 cm wide strip bare at the top of the crust, then spread the jam and peanut butter. Sprinkle the brown sugar over the whole crust.
  3. Baste the 2 cm wide strip with the egg then roll the crust with the parchment paper. Make sure the roll is sealed by pressing down onto the cylinder tightly. Refrigerate for an hour.
  4. Preheat the oven to 350 °F and place the rack at the centre of it. Line a baking sheet with a parchment paper then set aside.
  5. Slice the pastry roll into 1 cm thick pieces and lay onto a baking sheet.
  6. Bake for 30 minutes, making sure you turn them over half-way through.
Recipe published on August 19, 2018